Mexican Tortilla Soup
|6 cups of chicken stock
|Juice of 1 lemon
|2 tbs chopped cilantro
|Pinch of crushed red pepper flakes
|1 canned mild green chili, minced
|1 tbs anato powder
|2 tbs of red chili puree
|1/4 cup of canola oil
|6 corn tortillas, cut into thin strips
|1 cup cooked chicken, cut into thin strips
|1/2 cup cooked pork, cut in to thin strips
|3 scallions, chopped. White and green parts
|1 unpeeled lime finely chopped
This is an authentic preparation of this Mexican classic. It uses the combination of lemon and lime to elevate the taste.
- In a large sauce pan heat the chicken stock and add the lemon juice, cilantro, red pepper and chilies, chili puree and anato powder.
- Simmer, uncovered over low heat for about 15 minutes.
- Right before serving, fry tortilla strips in hot oil until lightly browned and crispy. Drain on paper towels.
- Add tortilla strips, shredded chicken, shredded pork, scallions and chopped lime to hot soup
- Serve at once.