TORTILLA STRIPS FOR SOUP RECIPE RECIPES

Name: Chicken Tortilla Soup with Crispy Tortilla Strips
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil, plus more for frying; 1 small white onion, diced (reserve 1/4 cup for serving); 4 cloves garlic, chopped; Kosher salt and freshly ground black pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 cups low-sodium chicken broth; One 28-ounce can whole peeled tomatoes; 1 small chipotle in adobo sauce, from one 7-ounce can chipotles in adobo sauce (see Cook's Note); 8 corn tortillas, 2 torn into large pieces and 6 cut into 1/4-inch thick strips; 12 ounces shredded rotisserie chicken (about 3 cups); 2 limes, 1 juiced and 1 cut into wedges, for serving; Cilantro leaves, diced avocado and crumbled queso fresco, for serving

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS RECIPE ...

Chicken Tortilla Soup with Crispy Tortilla Strips Recipe ... image

When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.

Provided by Gabriela Rodiles

Categories main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil, plus more for frying
1 small white onion, diced (reserve 1/4 cup for serving)
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups low-sodium chicken broth
One 28-ounce can whole peeled tomatoes
1 small chipotle in adobo sauce, from one 7-ounce can chipotles in adobo sauce (see Cook's Note)
8 corn tortillas, 2 torn into large pieces and 6 cut into 1/4-inch thick strips
12 ounces shredded rotisserie chicken (about 3 cups)
2 limes, 1 juiced and 1 cut into wedges, for serving
Cilantro leaves, diced avocado and crumbled queso fresco, for serving

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

SEASONED TORTILLA STRIPS RECIPE - FOOD.COM

Seasoned Tortilla Strips Recipe - Food.com image

These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 7 cups

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper or 1/4-1/2 teaspoon ground red pepper
12 6-inch corn tortillas
salt
Tabasco sauce, to taste (if you like them spicy!)

Steps:

Preheat oven to 375 degrees.
Stir oil and all spices together.
Brush one side of all the tortillas with oil/spice mixture.
Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
Bake until golden and crisp, about 10-15 minutes.
(If pans are on different oven racks switch their positions about halfway through baking.).
Remove from oven and sprinkle with salt.
Cool completely in pans.

Nutrition Facts : Calories 142.8, FatContent 8.9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 27.6, CarbohydrateContent 15, FiberContent 2.4, SugarContent 0.3, ProteinContent 2

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