TORTILLA SOUP SIDES RECIPES

Steps:

• {"@type": "HowToStep","text": "Heat the olive oil in 12-inch non-stick skillet over medium high heat. Add the garlic, tomatillos, and onion. Sauté until the vegetables are slightly charred. Set aside. " }
• {"@type": "HowToStep","text": "On the stove, hold each Poblano pepper with tongs and place them directly over a high flame. Allow the skin to blacken on all sides. Put the charred Poblanos in a sealed plastic bag for 3 minutes. Place each Poblano under running water and peel off the skin. Cut in half and remove the stem, seeds, and veins. " }
• {"@type": "HowToStep","text": "In a blender, place the sautéed vegetables, Poblanos, chicken broth, and salt. Blend on high for about 3 minutes or until smooth. Pour the mixture into a 4-quart saucepan over medium-high heat and cook for 15 minutes. " }
• {"@type": "HowToStep","text": "Heat ¼ cup oil in a 2 quart non-stick saucepan over medium high heat. In batches fry the tortilla strips, turning constantly with tongs, for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil. " }
• {"@type": "HowToStep","text": "Meanwhile, in small bowl, mix the sour cream and whole milk until smooth. " }
• {"@type": "HowToStep","text": "Pour the soup into serving bowls. Top with the tortilla strips, shredded chicken, avocado, cilantro, and Cotija cheese. Drizzle with the sour cream sauce." }