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Tortilla Soup with Cilantro
I DON'T KNOW IF THIS IS AUTHENTICALLY MEXICAN, but I believe it comes quite close except for the store-bought tortilla chips. Omit potatoes for a thinner soup.
- Tomatoes. Select canned plum tomatoes if available. Otherwise, use any canned whole or diced tomatoes.
- Potatoes. Choose russets, Idaho or other potatoes with high starch content. Peel, then either grate or finely dice the potatoes. After potatoes are cooked, mash any remaining lumps (use a potato masher in the pot).
- Cilantro. Use fresh cilantro (dried cilantro has very little taste).
- Stock. Use chicken (preferred) or vegetable broth or even water saved from draining boiled potatoes; the last resort is plain water.
Total time about 40 minutes. Serves 4.
SHOPPING LIST:
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- Onion
- Garlic
- Red pepper flakes (chiles)
- Canned tomatoes
- Chicken stock
- Potatoes
- Cilantro
- Cheddar or Monterey Jack cheese
- Tortilla chips
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1
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In a large pot, heat the oil, then cook gently ("sweat") until onions are translucent but not browned
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- 1 tablespoon olive or vegetable oil
- 1 small yellow onion, chopped fine
- 1 clove garlic, chopped or minced
- 1/8 to 1/4 tsp red pepper flakes
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2
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Add, stir, bring to boil, then simmer—uncovered—20-25 minutes or until potatoes are creamy soft and liquid has reduced slightly
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- 14-oz can tomatoes, drained and chopped
- 3-4 cups stock (or half stock/half water)
- 1-2 medium potatoes, diced (see note above)
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3
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Add and simmer another minute or two
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- small handful fresh cilantro, chopped
- Salt and fresh ground pepper to taste
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Serving:
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- Put a few tortilla chips in bowls, then pour soup on top; serve some tortilla chips on the side.
- Garnish servings with chopped cilantro and grated cheese.
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© 2002-2012 All rights reserved.
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www.cybershingle.com/recipes/
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