Tortilla Soup
Instructions:
- 1 small green bell pepper
- 1 yellow onion
- ½ pound celery
- ½ pound carrots
- ½ cup cilantro leaves
- 1 tablespoon minced garlic
- 2 teaspoons each chili powder and cumin
- 1½ teaspoons cracked black peppercorns
- 2 sticks plus 2 tablespoons butter, divided
- ½ cup olive oil
- 10 ounces corn tortillas
- 3 quarts water
- 1 cup chicken stock
- ½ cup flour
- 1¼ pounds tomatoes, peeled and coarsely chopped
- 2 pounds skinless, boneless chicken breasts, cooked, diced
- 5 tortillas (cut into 1/8- by 1-inch strips)
- Grated cheddar cheese for garnish
- Clean, peel, and dice the bell pepper, onion, celery, carrots, and cilantro.
- Combine garlic, chili powder, cumin, and pepper, and add to vegetables.
- Melt one stick plus 2 tablespoons butter in a large pan over medium heat.
- Add olive oil and vegetables and sauté, stirring often, until vegetables are transparent and lightly browned.
- Chop tortillas into ½- inch pieces and add to vegetable mixture. Continue cooking over medium heat until tortillas are soft.
- Transfer mixture to a large pot and add water and chicken stock.
- In a large skillet, melt remaining one stick butter and whisk in flour.
- Cook 2 to 3 minutes, while whisking, to make a roux.
- Add roux to soup mixture, stir, and let soup simmer 20 minutes.
- Sir in chopped tomatoes and diced chicken. Cook five minutes more.
- Ladle soup into bowls and sprinkle with tortilla strips and grated cheese. Makes approximately one gallon soup.