Cook The Book: Tortilla Soup

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

For chicken and stock:

1 large whole chicken (about 4 1/2 pounds), cut into pieces, or use 4 1/2 pounds chicken parts

8 cups chicken stock

1/4 teaspoon whole black peppercorns

1 dried bay leaf

2 tablespoon coarse salt

For chile puree:

2 dried pasilla chiles

1/2 cup water

2 teaspoons sunflower or other neutral-tasting oil, plus more for tomatoes

3 tomatoes (about 1 3/4 pounds), halved

1 large onion, halved lengthwise and thinly sliced

3 garlic cloves, finely chopped

For finishing soup:

2 tablespoons fresh lime juice

For garnishes:

Fried tortilla strips

1/4 white or green cabbage, halved lengthwise, cored, and thinly sliced

1/2 red onion, finely diced

1/2 cup finely grated cotija cheese (1 to 2 ounces)

3/4 cup cilantro leaves

1 ripe, firm avocado, peeled, pitted, and diced

Lime wedges

You might also like

Chicken Tortilla Soup
The Pioneer Woman
Corn Tortilla Soup
Michael Ruhlman
Roasted Red Pepper Tortilla Soup
Cookie and Kate
Tortilla Soup
Honey & Jam
Slow Cooker Tortilla Soup
The Naptime Chef
Tortilla Soup
Wolfgang Puck
Vegetarian Tortilla Soup
Cookie and Kate
Vegetarian Tortilla Soup
One Hungry Mama
Skinny And Speedy Tortilla Soup
The Skinny
Slow Cooker Chicken Tortilla Soup
Framed Cooks