Tweak my Sopa

Steve Ritter <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Nancy Young gave me this one...it"s a keeper And quite
forgiving if you make subsitutions/replacements

Nancy's Chicken Tortilla Soup

soups

1 medium onion chopped 2 stalks celery chopped 1 carrot;
chopped 2-3 garlic cloves minced 2 tbsp vegetable oil 1 4 oz
can green chiles 1 15oz can italian herbed tomatoes chopped;
with juice 4 cups chicken stock; 4 -6 cups 1 tsp lemon
pepper use a strong brand 2 tsp worchester sauce 1 tsp chili
powder 1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
2/2 cup water 4 tbsp flour 1 lb chicken parts skinned and
de-boned; i use thighs
3/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the
onion carrot and celery in the oil. Add the minced garlic
and cook about one more minute. Add the green chiles and the
chopped tomatoes, then add the chicken stock and the
seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add
to soup. Simmer 5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add
the sour cream till ready to serve. Sour cream doesn't
freeze well.

You can replace the chicken with hot Italian sausages cut
in chunks.
--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

In article <[email hidden]>, Steve Ritter

Quoted message said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Thanks ahead. Here is what I do now. Long forgotten where
it came from. Appreciate all inputs.

************************************

Sopa de Tortilla (Tortilla Soup)

Would something as simple as a dash of hot sauce in the bowl
help, Steve? It looks pretty darned good to me as is.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Steve Ritter said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Thanks ahead. Here is what I do now. Long forgotten where
it came from. Appreciate all inputs.

************************************

Sopa de Tortilla (Tortilla Soup)

2 onions, coarsely chopped 4 tomatoes, coarsely chopped,
medium 3 tablespoons corn oil 4 6 inch corn tortillas,
coarsely chopped 6 cloves garlic, minced 1 tablespoon
cilantro, chopped, fresh 1 teaspoon cumin, ground 2
teaspoons red chili powder 2 bay leaves
1/4 cup tomato puree, canned 8 cups chicken broth salt,
to taste cayenne, to taste 1 cooked chicken breast,
double, skinned, boned, and cut into strips 1 avocado,
peeled, pitted, and cubed 1 cup cheddar cheese,
shredded 3 6 inch corn tortillas, cut into thin strips
and fried crisp

Place the chopped onions in a blender or a food processor
and puree; set aside. Repeat process with the chopped
tomatoes. Heat the oil in a large saucepan over medium
heat. Saute the tortillas with the garlic and cilantro
until the tortillas are soft. Add the onion and tomato
puree and bring to a boil. Add the cumin, chili powder,
bay leaves, canned tomato puree, and chicken broth. Bring
to a boil again, then reduce to a simmer. Add the salt
and cayenne to taste and cook, stirring frequently, for
30 minutes. Skim any fat from the surface. Strain and
pour into warm soup bowls. Garnish each bowl with an
equal portion of chicken breast, avocado, shredded
cheese, and crisp tortilla strips.

Serve immediately. Serves 8. Steve

My only suggestion would be to add the cilantro at the
last minute - cooking degrades the flavor of this herb.
Regards. Ken.

--
rupert.net~solarOpen ↗ Return address supplied by
'spammotel' spammotel.comspammotel.comOpen ↗

Steve Ritter said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Thanks ahead. Here is what I do now. Long forgotten where
it came from. Appreciate all inputs.

************************************

A bit of fresh lime juice would be a good tweak.

gloria p

"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...

<Ingedients snipped>

Quoted message said:

Place the chopped onions in a blender or a food processor
and puree; set aside. Repeat process with the chopped
tomatoes. Heat the oil in a large saucepan over medium
heat. Saute the tortillas with the garlic and cilantro
until the tortillas are soft. Add the onion and tomato
puree and bring to a boil.

Up to this point I have a problem - or better a
suggestion. Saiteing the onion and garlic until soft will
add a lot of flavor this is missed by just boiling the
onion/tomato mixture.

americastestkitchen.com113.htmOpen ↗

(be sure to use white not Spanish onions)

Quoted message said:

Add the cumin, chili powder, bay leaves, canned tomato
puree, and chicken broth. Bring to a boil again, then
reduce to a simmer. Add the salt and cayenne to taste and
cook, stirring frequently, for 30 minutes. Skim any fat
from the surface.

I woulde be tempted to lose the cayenne ans saute some
medium hot or dried chilies, serrano or chili de arbole.

I like Jill's idea of serving a piece of lime and using the
cilantro as a garnish

Quoted message said:

Strain and pour into warm soup bowls. Garnish each bowl
with an equal portion of chicken breast, avocado, shredded
cheese, and crisp tortilla strips.

Nice stuff overall.

Dimitri

"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Thanks ahead. Here is what I do now. Long forgotten where
it came from. Appreciate all inputs.

My Mom made hers much like this but she cut up fresh
Serrano peppers and sprinkled them with some black vinegar
while she made the soup. She would add some to each bowl
just before serving.

On Sun, 18 Apr 2004 17:03:08 -0500, Melba's Jammin'
<[email hidden]> Interjected.. :

Quoted message said:

In article <[email hidden]>,

Steve Ritter said:

I have a decent recipe for Sopa the Tortilla. (Recipe
follows.)

I like it. It's very good. But it does not make me yell
"Viva La Revolucion!"

Does anyone have a tweak for this? Or an alternate
recipe? Time for something new.

Thanks ahead. Here is what I do now. Long forgotten
where it came from. Appreciate all inputs.

************************************

Sopa de Tortilla (Tortilla Soup)

Would something as simple as a dash of hot sauce in the
bowl help, Steve? It looks pretty darned good to me as is.

It is good. And I do add some Tabasco just for myself. A
lot of it.

There is a Blue Agave restaurant in Pleasenton, and they
have a sopa de tortilla that's so outstanding, I'd been
trying to duplicate it. While what I make is good, but what
they make is great.

Thanks for the reply.

Steve

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