El Torito's sopa de tortilla sopa azteca
Prep time 45 minutes
Cook time: 50 minutes
Serves 8 to 10
Bill Ferrier of Woodland enjoys the chicken tortilla soup served at Vince's Mexican restaurant in Woodland. He was hoping for their recipe or one similar. Although we haven't received Vince's recipe, we did feature a creamy chicken tortilla recipe in the Mailbox recently.
Today's recipe comes from Carol Rose of Woodland who says it's a lot of work but well worth the effort. She served it as part of a Mexican-themed party.
Lee Healy, public relations director for El Torito Restaurants Inc. in Irvine, writes: "We take it as the highest compliment when guests have enjoyed a dish so much at an El Torito that they wish to duplicate it at home."
7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
½ bell pepper seeded and diced
1 potato, peeled and diced
¼ cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper, to taste
2 medium boneless, skinless chicken breasts, poached and shredded
1 zucchini, diced
2 medium-sized tomatoes, diced
4 corn tortillas
1½ cups shredded jack cheese
8 to 10 slices avocado
Combine broth, onion, carrot, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, salt and pepper. Season to taste and bring to boil. Simmer 20 minutes.
Add chicken, zucchini and tomatoes; bring to a boil and simmer 7 more minutes. Remove from heat. Remove bay leaf.
Cut tortillas into thin strips. Fry in hot oil until crisp. Drain on paper towels and set aside. If you are pressed for time, use packaged restaurant-style tortilla strips.
To serve, place tortilla strips in each bowl. Cover with shredded cheese and ladle in soup. Top with a slice of avocado.
Per serving: 307 calories; 21 grams protein; 21 grams carbohydrates; 16 grams fat (5 saturated, 5 monounsaturated, 4 polyunsaturated, 2 other); 45 milligrams cholesterol; 845 milligrams sodium; 46 percent calories from fat.