TORTILLA SOUP

I learned this recipe over the holidays by one of my favorite Pastry Chefs Veronica Gomez. 

This recipe is really easy and delicious! 

(1) Tomato's -10 (de-stemmed)
(2) Crushed Tomato Canned - 1
(3) Cilantro - 1 (bunch) 
(4) Onion - 1 (diced) 
(5) Garlic - 10 cloves ( minced) 
(6) Dried Chili Pepper - 1 
(7) Chili Flakes - To Taste
(8) Chicken Stock - 1-qt 

1) Blend together till fine all ten tomato's one at a time. Once blended add in the can of tomato's to give it a higher liquid content. 
2) Add in the bunch of Cilantro cutting off the ends of the stem. 
3) Add the chopped onion and garlic. ( this needs to be chopped prior to adding to the blender as the pieces need to be evenly distributed and give off as much juice as they can immediately)
4) Once the mixture is at a liquid soupy consistency pour the mixture into a large pot and add the dry chili pepper.
5) Bring the mixture to a simmer.( Just barely below the boiling point) 
6) Let the mixture reduce by half.
7) Add the chicken stock to desired consistency, preferably 1-qt 
8) Season with salt and pepper and desired amount of spice with Chili Flakes. 
9) Serve when your table is set and you are ready to eat. ( There is hardly any over cooking you can do at this point) 
10) Enjoy a delicious tortilla soup.

-You may add condiments of 
Sour Cream
Avocado 
Tortilla Chips 
Cheese 
Poached Chicken - boiled in water till done then shred chicken. 


Yours Truly, Chef Charles