On a recent vacation in cabo San Lucas in Mexico ,my son fell in love with Tortilla soup. After much searching for a good recipe I found this one from Country club in Ojai,California. Top this with crisp tortilla strips,chicken and cheese.In the case of vegetarians,I simply replace the chicken stock with vegetable stock and omit the Chicken.
11/2 lbs large tomatoes,quartered
1 medium onion quartered
1/2 cup plus 3 tablespoons vegetable oil
4 corn tortillas,coarsley chopped
8 cups chicken stock or vegetable stock
1/4 cup tomato paste
1 tablespoon chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
3 corn tortillas,cut into 2 inch long 1/4 inch wide strips
1 cup diced cooked chicken
1 avocado,peeled ,pitted,diced
1 cup shredded cheddar cheese
Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy large sauce pan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree,chicken stock,tomato paste,cilantro,cumin,chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt,strain soup through coarse sieve,pressing on solids with back of spoon.
Heat remaining 1/2 cup vegetable oil in a heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden. Transfer to paper towels and drain well.
Bring soup to simmer,lable into bowls and top with fried tortilla strips,chicken, avocado,cheese and sour cream