If you live in Texas, chances are, you hold a special place in your heart for Tortilla Soup and here at Beetnik we are no different. While a Tex-Mex tortilla soup purist may be skeptical at first glance, given that this recipe lacks certain iconic ingredients like cilantro and cumin, this amazing variation from our Executive Chef is a must try.
- 1/3 cup grape seed oil
- 4 corn tortillas, preferably stale store-bought ones, sliced in 1/8-inch strips
- 1 1/2 dried pasilla chiles, stemmed, seeded, and deveined
- 1 tablespoon grape seed oil
- 1 medium onion, diced
- 1 ripe tomato, roasted, cored, and peeled
- 2 cloves garlic, minced
- 1 1/2 quarts chicken broth
- Salt and pepper
- 2 Beetnik cooked chicken breasts, diced into 1/2-inch pieces
- 1 cup sour cream
- 8 ounces Monterey Jack cheese, grated
- 1 lime, cut into wedges
- 1 avocado, peeled, pitted, and diced
Heat the oil in a medium skillet over medium-high heat. Add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels, and set aside.
Reconstitute the pasilla chiles, by heating in a skillet for a few seconds, then soaking in hot water for 10 minutes.
Heat 1 tablespoon of oil over medium-low heat in a four-quart saucepan. Add the onion and sauté until golden, 12 to 15 minutes. While the onion is cooking, using a blender or food processor, puree the chiles, tomato, garlic, and 1 cup of the broth. Add the mixture to the onion, along with the remaining broth. Simmer for 20-30 minutes. Add the chicken to warm and adjust the seasoning.
Serve with the garnishes (tortilla strips, sour cream, cheese, lime and avocado) and enjoy.