Tortilla Soup – Tortilla Soup

October 30, 2009 by Chiara Tarenzi -

1 Comment -

“Tortilla soup” is the story of a Mexican-American family living in a suburb of Los Angeles. Nothing is more important than tradition, family, sharing and having a good time, and they know something about it.

The family is made up of the father and the three adult daughters. Like every other family on planet Earth, this one has arguments and fights, but love and food always bring the 4 components sitting around the dinner table. One steaming bowl of tortilla soup is the solution to every problem, their special trade mark. But unlike other families, the father has had to face life the hard way and has lost the senses of smell and taste, after his wife’s death.

The movie is a funny comedy; it’s warm and comforting; just like their tortilla soup. You’ll be surprised to find out how much fun it is to cook it with your family. Main ingredients? Family, love and large bowls. Don’t be scared if old conversations start all over again, if secrets are revealed, and if problems are solved. It’s just the magic of a good home-cooked tortilla soup.

Tortilla Soup Recipe

Ingredients:

6 (6-inch) corn tortillas
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro
1 lime, cut into wedges

Instructions:

If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Cooking time: 30 minutes. – Servings: 4. – Back to Top

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Comments (1)

Romain Vetter says:

February 21, 2011 at 11:06 am

has anybody seen this movie before? great and simple master piece in my mind.

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