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Dean’s Tortilla Soup

Food Network Canada
YIELDS
4 servings
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Ingredients

3
Tbsp olive oil
4
corn tortillas, cut into long strips
8
garlic cloves, peeled
2
cup Fresh onion puree
4
cup Fresh tomato puree
5
dried ancho chilies, fire roasted and seeded (see note #1)
2
jalapenos, chopped
1
Tbsp epazote, chipped (or 2 tbsp chopped fresh cilantro)
1
tsp coriander, ground
1
Tbsp cumin powder
1
large bay leaf
1 ½
quart chicken stock
salt, lemon juice, and cayenne pepper to taste
1
smoked chicken breast, skinless, boneless, and diced small
1
large avocado, peeled, seeded and cut into small cubes
½
cup boyaca (Latin cheddar)
4
Tbsp green cabbage, small dice
3
Tbsp red radish, small dice
1
Tbsp jalapeno pepper, seeded and minced
4
corn tortillas, cut into thin strips and fried crisp
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Directions

Step 1

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne

NOTE #1 – Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.

Step 2

Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyacá (Latin Cheddar) cheese, Green Cabbage, Red Radish, Jalapeno Pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.

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