September 25, 2009
Rica has worked for us for 15 years and is one of my most favorite people in the entire world…she has become a second mom to me. Originally from Durango, Mexico her food is clean, fresh, and so tasty. Every time she cooks I am excited. Here is Rica’s wonderful and easy tortilla soup. It’s delicious!
Drink
I prefer a clean tasting white wine with this soup. Like a Gruner Veltliner from the Wachau region of Austria or a Chardonnay that is made in stainless steel rather than oak.
Serves 4
2 cups homemade or good quality chicken stock
3 tomatoes quartered
1 jalapeno chili (including seeds)
1⁄4 white onion
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grape seed oil
4 small corn tortillas
1/2 avocado cut in large dice
4 sprigs cilantro
1/2 cup jack cheese (grated)
In a blender puree stock, tomatoes, chili with stem removed, onion, garlic, salt and pepper. Pour into a pot and heat on medium until it bubbles…then cover and simmer until tortilla strips are done.
With soup simmering, heat oil in a skillet and slice tortillas into strips about 1/2 inch thick. When oil begins to ripple, add 1/2 of the strips and fry until golden brown.
Remove from pan with tongs onto a plate lined with paper towels and repeat with next batch.
Ladle soup into a bowls. Garnish with tortilla strips, avocado, cilantro, cheese and serve.
