Tortilla Soup

The snow has started to fall in Seattle and nothing makes me happier than a nice hot bowl of my tortilla soup!  I perfected my recipe over the years and this combination is so good.  I made a nice big pot of it so I can enjoy it over the next few days.  Not only does it taste delicious, it's so easy to make!

Marianne's Tortilla Soup

3 tablespoons corn oil
12 white corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 cup fresh tomato puree {approx. 2 large tomatoes}
1 cup fresh onion puree {approx. 2 medium onions}
1 tablespoon cumin
1 tablespoon chili powder
2 bay leaves
1 (10-ounce can) tomato puree
2 quarts chicken broth
1 (14-ounce can) red enchilada sauce
1 (4-ounce can) diced green chilies
Salt and pepper to taste
2 cooked boneless skinless chicken breasts, shredded
1 cup half and half

Avocado, cubed
Sour Cream
Corn tortillas, cut into strips and fried in corn oil until crisp

Heat oil in large soup pot on medium heat.  Add garlic and chopped corn tortillas.  Cook until tortillas are soft.  Add fresh tomato and onion puree.  Bring to boil.  Add all other ingredients except half and half and bring to boil.  Reduce to simmer, stirring frequently for 30 minutes.  Add half and half, stir until incorporated.  Ladle into bowls and garnish.

Bon Appetit!

Marianne SimonRecipes