Yo Mama’s Tortilla Soup
6 corn tortillas
6 garlic cloves
2 T chopped cilantro
2 quarts chicken stock (8 cups)
1 lg. onion
2 lbs plum tomatoes or 1 can (28 oz) tomatoes, drained
2 t ground cumin
2 t chili powder
2 bay leaves
½ t salt (omit if using salted stock)
1/8 t cayenne pepper
3 chicken breasts, cooked and cubed
¾ c grated Monterey Jack (or cheddar)
Preheat oven to 350. Cut 3 tortillas into thin strips, about ¼ inch wide and place them on baking sheet. Bake until crisp and a rich golden brown, about 15 minutes (watch carefully as they burn easily OR just use tortilla chips to top off the soup when serving). Set aside. Chop the remaining tortillas coarsely and put them in a large, heavy saucepan. Add garlic, cilantro, and 2 cups of chicken stock. Bring to a boil, reduce heat and simmer until tortillas are soft, about 5 minutes. Combine the chopped onion and 1 c. chicken stock in a blender and puree (mix until smooth). Pour the pureed onion into the pan with the tortillas. Put the tomatoes into a blender and puree, then add them to the saucepan. Mix well and continue to simmer. Add cumin, chili powder, bay leaves, salt and cayenne pepper. Add all the remaining stock and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring frequently. Strain the soup (optional), remove the bay leaves, and pour into warm bowls. To each bowl add 1/4 cup of cooked chicken strips and 2 T. cheese. Garnish with toasted tortilla strips and cilantro sprigs. Can top with sour cream. Servings: 6
Note: I would start by boiling chicken breasts in 2+ quarts water. After the chicken is cooked, remove and let cool, then remove from bones and use the stock (the water the chicken was cooked in). Be sure to skim off the stuff that bubbles to the top and coats the edges of the pan. To use fresh garlic, pound on counter or hit with a big, washed rock to loosen the skins, then peel, chop, and add to pan.
