Mexicajun Recipes: Soups - Mexicajun Tortilla Soup

Mexicajun Tortilla Soup

A favorite on cold nights in Houston ( 6 Servings)

½ Gal Chicken Stock
1 Cooked hand shredded Chicken breast ( I usually boil a large chicken breast in a bit more than ½ Gal of water, ½ onion and a bay leaf. I add 1 Tablespoon of chicken bullion to intensify flavor. I use this broth for the soup)
1 Lb Roma tomatoes
½ Yellow onion,
3 Garlic Cloves –peeled.
1 Doz Corn Tortillas cut into thin strips
1 twig of Epazote (You can use two bay leaves instead, but Epazote is so aromatically different, that it’s worth the effort to try to find it at a Mexican Grocer)
1 Teaspoon T-Boy bam seasoning
1 Serrano pepper finely chopped
2 Pasilla peppers (Fried until almost crispy in slices or strips)
Corn Oil
¼ Lb. Mexican farmers cheese (Queso Fresco)
2 Avocados
½ Cup sour Cream

In a dry, non-stick pan at high heat, roast whole tomatoes, serrano peppers and garlic . Blend with 1 cup of chicken stock and raw onion. Strain mixture. Add 1 tablespoon of corn oil to pot and heat well. Add tomato mixture and stir . Add Chicken broth, seasonings and Epazote and bring to a boil. Meanwhile, fry the tortilla strips until golden brown and crispy, remove from oil and dry over paper towels. Lightly season while still hot. After about two minutes at full boil, add tortilla strips and shreded chicken to pot. Bring down to medium heat and simmer for 5 more minutes. Serve in a deep bowl with a teaspoon of sour cream in the middle, fried pasilla pepper slices on top, avocado slice and cheese all around.…. Mmmhhh, mmmh ! Enjoy