Cook the Book: Tortilla Soup

Ingredients

  • For chicken and stock:
  • 1 large whole chicken (about 4 1/2 pounds), cut into pieces, or use 4 1/2 pounds chicken parts
  • 8 cups chicken stock
  • 1/4 teaspoon whole black peppercorns
  • 1 dried bay leaf
  • 2 tablespoon coarse salt
  • For chile puree:
  • 2 dried pasilla chiles
  • 1/2 cup water
  • 2 teaspoons sunflower or other neutral-tasting oil, plus more for tomatoes
  • 3 tomatoes (about 1 3/4 pounds), halved
  • 1 large onion, halved lengthwise and thinly sliced
  • 3 garlic cloves, finely chopped
  • For finishing soup:
  • 2 tablespoons fresh lime juice
  • For garnishes:
  • Fried tortilla strips
  • 1/4 white or green cabbage, halved lengthwise, cored, and thinly sliced
  • 1/2 red onion, finely diced
  • 1/2 cup finely grated cotija cheese (1 to 2 ounces)
  • 3/4 cup cilantro leaves
  • 1 ripe, firm avocado, peeled, pitted, and diced
  • Lime wedges

Description

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