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Tortilla Soup-Texas Home Cooking

Tortilla Soup-Texas Home Cooking comes together with Unsalted Chicken Stock, Red Ripe Tomatoes Chopped, and Cooked Chicken. Scale it up or down for the number of people at the table.

Ingredients

• 8 cup
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   In a large, heavy saucepan, bring the stock to a boil.

2. 2

   Reduce the heat, and simmer uncovered until the stock is reduced to approximately 6 cups.

3. 3

   Add the garlic, the tomatoes, the chopped half of the onion, the jalapeno, the chipotle, and the oregano to the stock.

4. 4

   Continue to simmer, uncovered over medium-low heat another 30 minutes.

5. 5

   While the soup cooks, place the remaining onions (sliced) on a greased baking sheet, and broil them until they are softened and a little brown around the edges.

6. 6

   Add the broiled onions, the chicken, and the lime juice to the soup, and continue simmering until the chicken is just heated through.

7. 7

   If you have used a dried chipotle, remove the chile, and either mince it and return it to the pan or discard it, depending on how spicy you want the meal.

8. 8

   To serve, place a small handful of totilla strips in each bowl, and pour the soup over. Pass the garnishes separately.

9. 9

   Roasted garlic: Place individual cloves with skins on, in a heavy skillet over low heat, and turn them until the skins darken on all sides and the cloves soften.

10. 10

    If you want the full flavor of the dish, don't skip the steps of roasting the garlic and broiling the onions.