Tortilla Soup

Whenever I have an excess of cilantro, I like to make The Daily Soup’s Mexican Tortilla Soup. More like a Mexican French Onion Sup since it has more onions than tortillas, it’s a good use of cilantro and the stems. I simplify the recipe by using tortilla chips instead of making them from corn tortillas. I’ve made them both ways and it really doesn’t make a difference. In true poverty fashion, I use water instead of stock without much of a loss.

Tortilla Soup

-chop 2 onions
-heat 1T peanut oil in stock pot over medium heat
-add onions, cook until softened, about five minutes
-add 1 clove minced garlic, heat through, about two minutes
-add 1t oregano, 1/2 bunch cilantro stems sliced thin, and 1t salt, heat through, about 1 minute
-add 1/2 minced chipotle and 1/4t adobo sauce, 1-14 oz. can diced tomatoes, and 3 cups water
-bring to a boil, reduce heat, simmer for 30 mintes
-add 1 cup tortilla chips, 1/4 minced scallions, 1/4 cup chopped cilantro, 1T lime juice, and 1 clove minced garlic, heat through, about 2 minutes
-serve with chopped avocado

Since I’ve barely used my can of chipotle peppers, I froze the rest. Laying each pepper with a little adobo sauce on a piece of wax paper, I placed it in the freezer for about an hour, and then wrapped it up into a ziploc bag. The extra effort lets me use the peppers one at a time instead of defrosting a whole hunk of peppers frozen together, or having to chip away at a frozen block.


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