Step #1: Make the broth:
Chicken (legs, wings and neck)
1/2 an onion
Cilantro
Salt & Pepper
Boil the ingredients above to make the chicken broth, then remove the chicken and cilantro. Of course, you can also purchase commercially prepared broth. I have made my soup with it on many occasions.
Step #2 Flavor the Oil with Garlic
Next take an entire garlic head and peel off the outer skin. Add 1 ounce of olive oil to a large saucepan and turn on medium heat. Toss in the garlic head and saute 3-5 minutes, until the garlic head turns brown. Remove the garlic, keep the oil and change the setting to low heat.
Step #3 Add Flavor to the Stock for the Tortilla Soup Recipe
To the oil, add:
3 chopped tomatoes
1 small chopped onion
3 or 4 huajillo chiles with seeds and veins removed (also spelled guajillo chiles)
1/4 bunch of Epazote (a dried mexican spice found in specialty stores) or cilantro
12 large tortilla chips
1 - 4 ounce can of tomato paste
4 cups of the chicken broth made earlier or the same amount of store-bought broth
Cook everything for about 20 minutes, stirring frequently, then mask it in a strainer and put the broth in a clean pot.
Step #4 Combine Ingredients, Simmer and Eat
Combine tomato puree and strained soup. Salt and pepper to taste. Heat to a boil and simmer for 10 minutes. Serve with condiments such as tortilla strips, mozzarella or mexican cheese, sour cream, huajillo chiles (cut into strips), avocado and lime juice.
