Don't you have an Account with Us ? than sign up now using any of the way...
Tortilla Soup
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
Ingredients
- 5
- 2 cloves
- 1
- 2
- 2 cut into quarters and sliced.
- 2 Tbsp
- 3 quarts
- 1
- 1 tsp
- 1 medium
- 2
- 3 6”
- 1
- to taste
Method of Preparation
- Preheat the oven to 500⁰F
- Place the tomatoes and garlic with skin on, on a parchment – lined baking sheet.
- Roast until the skin is slightly charred and blistered for at least 20 min.
- Meanwhile, stem and seed the chilies.
- Next, heat a pan over medium-heat and press the chilies one at a time, on both sides, so that they are lightly charred in a few spots and fragrant.
- Now put the chilies in a bowl of hot water for 20 min.
- Peel the skin of the tomatoes and garlic as well.
- Now heat a stock-pot over medium-high, add oil and onions. Fry the onions till translucent.
- In a blender puree the chilies, tomatoes and garlic. Then strain.
- Add the mixture to the onions and cook for 5 minutes, stirring often.
- Add chicken stock and simmer for a while.
- Next add the tortillas, cumin and salt.
- Drop in the whole chicken and simmer.
- Now add the diced carrot, celery and bay leaf.
- Allow to simmer for 45 minutes, skimming frequently until the chicken is cooked through.
- Once the chicken is cooked remove it and allow it to cool.
- Shred the chicken and add the pieces to the soup.
- 10 min
- 20 min
- 4
More Recipes from the Author
Comments
Recent Recipe
About Author