Arizona Tortilla Soup
James Carrier
Notes: This soup comes from Donna Nordin, chef-owner of Café Terra Cotta in Tucson and Scottsdale, Arizona. Make the salsa while the soup boils.
How to Make It
Step 1
1
Stack tortillas and cut into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Remove from heat and, with a slotted spoon, transfer tortilla strips to towels to drain.
Step 2
2
Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.
Step 3
3
Meanwhile, whirl half the salsa fresca in a blender until coarsely puréed. Pit, peel, and thinly slice the avocado. Rinse lime and cut crosswise into thin slices; discard ends.
Step 4
4
In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese.
Step 5
5
Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle equally around tortilla strips and garnishes in bowls.
Ingredients
4 corn tortillas (6 to 7 in.)
3 tablespoons salad oil
1 onion (4 to 5 oz.), peeled and finely chopped
1 teaspoon minced or pressed garlic
1 dried bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon black peppercorns
1/2 teaspoon hot chili flakes
8 cups fat-skimmed chicken broth
1 ripe or firm-ripe avocado (about 8 oz.)
1 lime (about 3 oz.)
3/4 cup shredded jack cheese
Salt and pepper
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