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TORTILLA SOUP #1

1 QUART STOCK
1 FRESH JALAPEƑO, WHOLE
1 FRESH PASILLA PEPPER, WHOLE
4 CLOVES GARLIC, CHOPPED
1 ONION, MINCED
4 CARROTS, FINELY CHOPPED
1 CAN WHOLE CORN, WITH JUICE
8 OZ CANNED CRUSHED TOMATOES
JUICE OF A LIME
CHOPPED ROAST CHICKEN (OPTIONAL)
FRESH CILANTRO LEAVES
SALT

CORN TORTILLAS, CUT INTO STRIPS

SIMMER STOCK AND VEGETABLES FOR AT LEAST 1/2 HOUR TO MELD FLAVOURS. SIMMER LONGER FOR SPICIER SOUP.

FRY TORTILLA STRIPS; SALT; DRAIN ON PAPER TOWELS.

REMOVE PEPPERS FROM SOUP.

ADD CHICKEN AND LIME JUICE AND ADJUST SALT.

SERVE SPRINKLED WITH CILANTRO LEAVES AND TORTILLA STRIPS.