The Mansion on Turtle Creek Tortilla Soup

The Mansion on Turtle Creek Tortilla Soup

3 tsp. corn oil (I use olive oil)
4 corn tortillas cut into long strips (use more for a thicker soup)
8 garlic cloves, peeled
2 cups fresh onion puree
4 c. fresh tomato puree (you can use canned, I use some of both)
5 dried New Mexican chilies (fire roasted & seeded-look for these in the Mexican food aisle, they come in a package of about 10)
2 jalapeños (depends how spicy you want it)
1 T. cumin powder
2 T. chopped fresh cilantro
1 tsp. ground coriander
1 large bay leaf
1 ½ qts. Chicken stock
Salt to taste
Cayenne pepper to taste

Toppings:
Chicken breast, cut into thin strips (optional)
Avocado, cut into cubes
Shredded cheddar cheese
Sour Cream
Cilantro

Tortilla Chips

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown (4-5 minutes). Add onion puree and cook for 5 minutes, stirring occasionally (until reduced by half). Add tomato puree, chilies, jalapeños, cumin, coriander, cilantro, bay leaf and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface. Process through a blender, can be thinned with more chicken stock. Season to taste with salt, lemon and cayenne.

Don't let Stratton fool you, it's a very tasty soup. He basically looks that way every night at dinner unless it's Macaroni & Cheese.