Soup: Ojai Valley Inn Tortilla Soup
1 1/2 lb Large tomatoes, quartered 1 md Onion, quartered 1/2 c Plus 3 tbl. vegetable oil 4 Corn tortillas, coarsely Chopped 6 Garlic cloves, finely Chopped 8 c Chicken stock or can...
Ingredients
- 11/2 lb large tomatoes, quartered
- 1medium onion, quartered
- 1/2cup plus 3 tbl. vegetable oil
- 4corn tortillas, coarsely
- 1tbsp chopped fresh cilantro
- 1tbsp ground cumin
- 2tsp chili powder
- 2bay leaves
Directions
- 1
1 1/2 lb Large tomatoes, quartered 1 md Onion, quartered 1/2 c Plus 3 tbl
- 2
vegetable oil 4 Corn tortillas, coarsely Chopped 6 Garlic cloves, finely Chopped 8 c Chicken stock or canned Low-salt broth 1/4 c Tomato pas
- 3
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat
- 4
Add chopped tortillas and garlic and saute' 2 minutes
- 5
Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil
- 6
Reduce heat and simmer 30 minutes
- 7
Season to taste with salt
- 8
Strain soup through coarse sieve, pressing on solids with back of spoon