Chef Carol’s Favorite Tortilla Soup

Serves 10 as a first course

ingredients

  • 1/4 large white onion, about 1 cup, chopped
  • 2 cloves garlic, peeled
  • 1 tbsp. extra-virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
  • 1 cup canned tomato purée
  • 2 qt./1.9L chicken stock
  • 2 dried bay leaves
  • 12 corn tortillas

garnish

  • 1/4 cup shredded cheddar cheese
  • reserved toasted tortilla strips
  • 1 Haas avocado, diced
  • 4 Limes, quartered
directions
  1. Preheat oven to 350ºF/175ºC. Cut tortillas in 1/2″ strips and place on a Silicone Wonder™ Mat.  Lightly toast in the oven until crisp, about 10 minutes.  Set aside 1 cup of the toasted tortillas for garnish and crush remaining tortillas.
  2. Place onion and garlic in the base of the Chop ’N Prep™ Chef. Replace cover,pull cord 10–15 times until finely chopped.
  3. In a Chef Series™ 6 Qt./5.67 L Dutch Oven, heat the oil over medium heat.
  4. Add the onions and garlic and sauté until translucent, about 2–3 minutes.
  5. Add the stock and bay leaves. Reduce heat to medium and simmer about 15 minutes.
  6. Carefully add the soup to a blender and blend on high until completely processed and smooth.
  7. Pour into bowls for serving. Garnish with reserved tortillas, cheddar cheese and avocado.

Optional: Cooked, shredded chicken may also be added to the soup to make a hearty main dish.

Recipe courtesy of Tupperware.


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