Chef Carol’s Favorite Tortilla Soup

 

Chef Carol’s Favorite Tortilla Soup
Recipe Type: Soup
Author: Tupperware Today, Oct. 2010
Cook time:
Total time:
Serves: 10, as first course
Optional: Cooked, shredded chicken may also be added to the soup to make a hearty main dish.
Ingredients
  • 1/4 large white onion, about 1 cup, chopped
  • 2 cloves garlic, peeled
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 Tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend
  • 1 cup canned tomato puree
  • 2 qt./1.9 L chicken stock
  • 2 dried bay leaves
  • 12 corn tortillas
  • Garnish: 1/4 cup shredded cheddar cheese, reserved toasted tortilla strips, 1 Haas avocado diced, and 4 limes quartered.
Instructions
  1. Preheat oven to 350 degrees F/175 degrees C. Cut tortillas in 1/2″ strips and place on a Silicone Wonder Mat. Lightly toast in the oven until crisp, about 10 minutes. Set aside 1 cup of the toasted tortillas for garnish and crush remaining tortillas.
  2. Place onion and garlic in the base of the Chop ‘N Prep Chef. Replace cover, pull cord 10-15 times until finely chopped.
  3. In a Chef Series 6-Qt./5.67 L Dutch Oven, heat the oil over medium heat.
  4. Add the onions and garlic and saute until translucent, about 2-3 minutes.
  5. Add the stock and bay leaves. Reduce heat to medium and simmer about 15 minutes.
  6. Carefully add the soup to a blender and blend on high until completely processed and smooth.
  7. Pour into bowls for serving. Garnish with reserved tortillas, cheddar cheese and avocado.