Create a Delicious Tortilla Soup
  • 8 Corn tortillas, Cut into strips
  • 2 quarts chicken stock or broth
  • 2 Ancho chilies, seeded and veins removed
  • 2 medium tomatoes, peeled and chopped
  • 2 Tablespoons of vegetable oil, plus extra for frying
  • 1 medium white onion, thinly sliced
  • 1 cloves garlic, finely chopped
  • 1 teaspoon dried oregano, crumbled (Mexican oregano preferred)
  • 1 teaspoon ground cumin
  • 1 medium carrot, thinly sliced
  • ½ teaspoon salt, or salt to your taste
  • 3 Tablespoons fresh cilantro, finely chopped
  • 1 large avocado, peeled and diced
  • 1 cup Monterey jack cheese, grated
  • 2 Limes, quartered
  1. Soak the ancho chile in hot water for about 20 minutes.
  2. Using a sharp knife cut each tortilla into 4 or five strips and set aside. Pour vegetable oil to a depth of ¾ inch in a heavy frying pan. Heat on medium-high heat until a small piece of tortilla, added in the oil, will float on top and bubble at the edges.
  3. Add a few tortilla strips to the hot oil and fry for a few minutes, until crisp and golden brown all over, turning occasionally. Remove with a slotted spoon and drain on a double layer of paper towels.
  4. Cook the remaining tortilla strips and set aside for later use.
  5. Remove the ancho chile from the water, seed and remove the veins. Puree the soaked chile and tomatoes in a blender. Reserve in the blender.
  6. In a large, pot heat the oil on medium-high and fry the onion until softened, about 3 to 4 minutes. Add the garlic, oregano, cumin and the chile tomato puree. Cook on medium heat, stirring till the mixture thickens about 5 more minutes.
  7. Add the chicken stock, carrots and salt.
  8. Note: Add the shredded cooked chicken now if you are going to use it.
  9. Bring the tortilla soup to a boil, then reduce the heat to low, cover and simmer for about 20 minutes or until the carrot is tender.
  10. To serve, divide the tortilla strips among your favorite soup bowls. Ladle the hot soup over the tortilla strips. Sprinkle with cilantro. Pass the avocado, cheese and lime wedges separately for each person to add to the table.
  11. It makes about eight servings.
Recipe by Great Salsa Recipes at