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+-- Thread: Old Bay's Tortilla Soup (/showthread.php?tid=114129)
Old Bay's Tortilla Soup - cjs - 12-29-2010
One of the best soups I've tried in a long time!! Jane sent us off with some (we were just too full when he had planned on us trying it
) and it was wonderful.He has promised to post it soon!!
Re: Old Bay's Tortilla Soup - Gourmet_Mom - 12-29-2010
I don't think I made that one yet. I keep forgetting about it. So I'll definitely have to put it on the menu, now that I'll have a REALLY good recipe.
Re: Old Bay's Tortilla Soup - Old Bay - 12-29-2010
This is Dean Fearings recipe (with a few adjustments).
3T corn oil
4 corn tortillas cut into quarters
6 garlic cloves finely chopped
1T chopped fresh epizote, or 1T chopped fresh cilantro
1C fresh onion puree
2C fresh tomato puree (or good canned like Jersey)
1T cumin powder
2t chili powder (guajillo and/or ancho)
2 bay leaves
4T canned tomato paste
2 quarts chicken stock
salt to taste
cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded & cubed
1C shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp.
Heat oil in a large saucepan over med heat. Saute tortillas with garlic and epizote over med heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, tomato paste and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frquently for 30 min. Skim fat if necessery.
Strain and pour into warm soup bowls. Can be made ahead and re-heated. Garnish with chicken, avocado, cheese, and tortilla strips.
Re: Old Bay's Tortilla Soup - labradors - 12-29-2010
Gotta try this one!
Re: Old Bay's Tortilla Soup - Gourmet_Mom - 12-29-2010
I have a question that may seem obvious, but I'm assuming the tortillas are not whole, but how small should they be torn/cut?
Re: Old Bay's Tortilla Soup - Old Bay - 12-29-2010
Quote:
I have a question that may seem obvious, but I'm assuming the tortillas are not whole, but how small should they be torn/cut?
I just modified my post--cut into quarters--you strain it all out anyway. Thanks for asking!!
Re: Old Bay's Tortilla Soup - Gourmet_Mom - 12-29-2010
That's what I figured, but just wanted to make sure. For some reason, I thought this type soup was pureed, so that the size of the pieces would have mattered. I totally missed the strain part....DUH! This is on the menu...all I need is the cilantro.
Also, I only have regular chili powder and have never seen any other around here. Would that totally change the flavor of the soup? Would I need to add something to it to up the flavor?
Re: Old Bay's Tortilla Soup - Old Bay - 12-29-2010
Regular will work--that kind of powder usually has other flavorings in it, but it is usually basically chili powder.
Re: Old Bay's Tortilla Soup - cjs - 12-29-2010
I agree with Bill, that regular chili powder will work, but Daphne, sometime just look at the ingredients in different chili powders containers and I'll bet you will run across one (some) that just list chilis. That's the one to buy! It's such a pure flavor.
Bill, we loved the soup and I have an old soup recipe that I have been wanting to update and the base for this is exactly what I've been thinking of.
But, we'll also use this one as is!
Thanks for posting.
Re: Old Bay's Tortilla Soup - Gourmet_Mom - 12-29-2010
Thanks for the tip, Jean. I do have two kinds. One regular and one is dubbed Mexican Spicy Chili Powder. I looked at the ingredients of both, and I'm pretty sure the Mexican labeled one had mostly if not all chili. That will be the one I use. Also, I think I remember now seeing Ancho on the label of some a week or so ago in town on the Latin foods isle. I almost picked it up. I think we'll need to stop to pick up a few things after church in town Sunday.
