| Tortilla Soup |
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| Not sure when tortilla soup became a Mexican dish. We never had tortilla soup at home. Mother made soups with chicken broth and vegetables, but never garnished them with fried tortilla chips. Nevertheless, tortilla soup is wonderful. We came across an article about a wonderful chef Pilar Sanchez in the Napa Valley. This is her delicious version of Tortilla Soup! Visit her website! www.pilarnapa.com |
| Pilar Sanchez Napa Valley Chef |
| 1 quart chicken stock 1 lb. cooked chicken 2 Tblsp. vegetable oil 1 cup diced onion 1 Tblsp. minced garlic 1/4 chile paste 1 cup diced carrots 1 cup diced celery 1 cup diced squash 1 cup corn kernels 1 Tbsp. dried oregano 1 avocado 1 lime 1/2 cup chopped cilantro 6 corn tortillas julienned and fried |
| Ingredients |
| www.texasrollingpins.com |
| In a large pot, heat the oil. Add the diced onion. Next add the garlic and chili paste. Stir for a minute. Add stock. Next add carrots and celery to the pot and bring to a boil. Allow the vegetables to cook about halfway through. Then add the squash, corn and oregano. Turn the heat down to low. Simmer until all of the vegetables are tender. Add the cooked chicken. Ready to serve. Garnish with a wedge of avocado, celantro, strips of fried corn tortillas and a wedge of lime! Makes about 8 servings. |
| Instructions |