Can you help me find the recipe for Jim’s Restaurant tortilla soup?
October 1st, 2009 by admin | Filed in Top Secret Restaurant Recipes
I have moved away from San Antonio, Texas, but miss this wonderful soup.
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Tags: san antonio texas, Tortilla Soup
If you can’t find Jim’s recipe try this one, it’s mighty fine
Tortilla Soup
Ingredients:
4 corn tortillas
2 teaspoons vegetable oil
3/4 cup finely grated or puréed onion
1 garlic clove, finely minced (about 1/2 teaspoon)
3/4 cup tomato purée
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons mild chili powder
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 tablespoons grated cheddar cheese
1/2 cup shredded cooked chicken breast (from about 1/2 breast)
1/2 cup diced avocado (see note below)
Preparation:
Preheat the oven to 300 degrees F. Cut the tortillas into matchsticks. Place them in an even layer on a baking sheet and toast in the oven for about 15 minutes. Or, toast the strips by sautéing them in a dry skillet over medium heat, tossing frequently. Reserve about 1/2 cup of the strips for a garnish. Crush the remainder in a food processor or blender.
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until they have a sweet aroma, 5 to 6 minutes.
Add the tomato purée and continue to cook for another 3 minutes. Add the cilantro, chili powder and cumin and cook for another 2 minutes.
Add the broth, crushed tortillas and bay leaf. Stir well, bring the soup to a simmer and cook for about 25 to 30 minutes. Strain the soup through a sieve.
Serve the soup in heated bowls, garnished with the shredded chicken, cheddar cheese, reserved tortilla strips and diced avocado.
http://www.pepperfool.com/recipes/htm/soups.htm
http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=tortilla+soup&site=food&gosearch=Search
http://www.kraftfoods.com/main.aspx?s=search&m=search/knet_search_main&u1=search&u2=tortilla%20soup
Go to this website:
http://www.jimsrestaurants.com/menu3.htm
try this one
four boneless skinless chicken breasts
one can of drained black beans
one can of undrained corn
one large diced potato
one large diced red pepper
10 corn tortillas
one quart chicken stock
one quart of water
one 16 oz can of red chili or enchilada sauce
one table spoon of ground cumin
one teaspoon of Mexican oregano
one teaspoon of garlic powder
one tablespoon of seasoning salt
rip tortillas to pieces and put in blender with 1/2 of the water and blend until tortillas are turned into liquid.
take a big pot put all the stuff in it except tortilla juice. bring to boil and cook until potato is tender, then add tortilla juice. If the soup is too thick add more water or broth.
garnish with deep fried tortilla strips, avocado, and shredded cheese