Taos Tortilla Soup

A regional southwest favorite that never fails to satisfy.


8 corn tortillas
1/4 cup corn oil
1 tbs. butter
1/2 medium Spanish onion, chopped
2 cloves garlic, mashed
4 oz. Hatch green chili, chopped
4 cups chicken stock
1 28 oz. can tomatoes
1 tbs. chopped washed cilantro leaves
1 tsp. dried Mexican oregano
1 tsp. salt
1 cup cooked, shredded chicken
8 oz. grated Monterey Jack cheese


Cut the corn tortillas into strips and leave out to dry overnight.

Heat the corn oil in a large cast-iron skillet. Fry the tortilla strips until golden brown, and drain on a paper towel.

Next, heat the butter in the skillet and saute the onion and garlic. Heat a cast-iron dutch oven to medium and add the chicken stock, tomatoes, garlic and onion. Bring to a boil, reduce the heat and simmer for 15 minutes. Add the cilantro, oregano and salt. Add the shredded chicken and warm through on a low simmer for about 10 minutes.

Serve over the tortilla strips in bowls. Top with the Jack cheese.

Serves 4.


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