This is as close as we have been to Tortilla soup like in Mexico (traditional Mexican cooks also add chicken). If you do, blend ingredients before you saute and add chicken with the broth.
1 medium onion, cut up
2 clove garlic-diced
Seasonings:
–2 fresh tomatoes, cut up
–handful snipped cilantro
–1 tsp cumin
–1 tsp chili powder
–1 tsp salt
–1 tsp worcheshire sauce
–1/4 cup white wine
–1/2 tsp. Oregano (or fresh is nice – use about 15 leaves)
–1 teaspoon sugar (prefer raw)
–Optional: 2 kaffir leaves and/or 2 bay leaves
8 cups chicken broth
1 or 2 pasillo peppers and/or other mild pepper
lime
1/2 cup of green onion (scallion) cut up
shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream
Saute onion in olive oil over medium heat in heavy stock pot for about 5 minutes, add garlic and stir in. Cook about one minute more. Stir in the tomatoes and other seasonings and cook another minute or so. Stir in chicken broth and peppers. Bring to boiling; cover and simmer for 30 minutes or more. Run through a blender or use a ‘motor boat’ stick to combine.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; squeeze a bit of lime juice into each bowl and top with small handful of cilantro and/or green onion. Serve immediately. .
