Tortilla Soup Recipe

How to make Tortilla Soup with list of ingredients and cooking directions. This recipe will serve up to 6 people:

Ingredients For Tortilla Soup

1 chicken
6 peppercorns
12 tortillas
500g of plum tomatoes roughly chopped
1 stick of celery
1 peeled and quartered onion
Another onion which has been peeled and finely chopped
1 head of garlic with top and tail chopped off
3 more cloves of garlic which have been peeled and finely chopped
3 litres of water
Sunflower oil
Half teaspoon of dried oregano
Sprig of thyme
Salt and pepper to season
Lime wedges

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How To Make Tortilla Soup

Joint the chicken then put in a large saucepan. Add the quartered onion, garlic head, celery, peppercorns and the herbs of thyme and oregano. Add the water and bring to the boil. Cover and simmer for about two hours.

Cut the tortillas into 1cm strips and shallow fry until they are crispy. Set aside.

Put a tablespoon of cooking oil in a frying pan and sweat the remaining garlic and onion until they appear transparent. Set aside.

Remove the chicken from the large saucepan and set aside to cool down. Remove the meat from the chicken bones.

Strain the vegetables and herbs from the broth in the saucepan. Discard the liquid and put the broth mixture into a new large pot.

Put the tomatoes, a third of the chicken, some of the broth, the fried onion and garlic into a processor and process until a smooth puree is obtained.

Put this mixture into the new large pot along with the broth mixture. Simmer for about half an hour.

Put out 6 bowls, or less if larger helpings are wanted. Add a sprinkle of chicken to each bowl then a handful of the crispy tortilla.

Fill the bowls with the broth mixture.

Season if desired.

Lightly squeeze some lime into each bowl and garnish with a lime wedge.

Serve and enjoy.

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