Valleybrink Road | Recipes | Tortilla Soup | 1.

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Tortilla Soup
Steps
1
2
3
4
5
6
7
Description

This week my cookbook club is cooking from Alice Water's, The Art of Simple Food and I am making her Tortilla Soup. It is so bright and satisfying, a great weeknight supper or dinner party dish.

Get Started
Step 1

In a large soup pot, heat the olive oil and add the Anaheim pepper, onion, garlic, and sea salt. Cook until soft, about 5 minutes. 

Next Step
2
Step 2

Add the broth, tomatoes, and chipotle chile. Bring to a boil and then turn down the heat and simmer for 30 minutes. 

Next Step
3
Step 3

Add the shredded chicken and heat through, but do not boil. Taste for salt and season as needed. 

Next Step
4
Step 4

In a medium sized skillet, heat the peanut oil. Add the tortilla strips and cook until golden brown and crispy. Drain on a paper towel lined plate and season with sea salt. 

Next Step
5
Step 5

Gather all your toppings so people can self serve the garnishes.

Next Step
6
Step 6

Scoop the hot soup into bowls and serve with the crispy tortilla strips and the garnishes of choice.

Next Step
7
Step 7

Finish with a little black pepper and enjoy!

Done!
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Ingredients
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Shopping List
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  • 1.5 quarts of homemade chicken broth
  • 1 cooked chicken breast, shredded (cook in the broth for 25 minutes at a low simmer or bake in the oven at 350 for 25 minutes)
  • 1/2 c peanut oil
  • 4 corn tortillas, cut into 1/2 inch strips
  • 2 tablespoons olive oil
  • 1 anaheim green pepper, seeded and thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tomatoes, peeled, seeded, and diced
  • 1 dried chipotle chili or a dash of chipotle chili powder
  • sea salt
  • Garnishes: cilantro, limes, gueso fresco, monterey jack cheese, jicama, radish, avocado, scallions