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.