​Les Kincaid's



Soups & Stews

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Tortilla Soup

3 tablespoons corn oil
4 corn tortillas cut into long strips
8 garlic cloves, peeled
2 cups fresh onion puree
4 cups fresh tomato puree
5 dried New Mexican chilies, fire roasted and seeded
2 jalapenos, chopped
1 tablespoon cumin powder
1 tablespoon epazote, chopped
1 teaspoon ground coriander
1 large bay leaf
1 1/2 quarts Chicken Stock
Kosher salt to taste
Lemon to taste
Cayenne pepper to taste
1 cooked whole chicken breast, skinless, boneless, and cut into thin strips
1 large avocado, peeled, seeded, and cut into small cubes
1 1/2 cups shredded cheddar cheese
4 corn tortillas, cut into thin strips and fried crisp 

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by 1/2. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne.

Yield:  10 to 12 servings