Malco’s Tortilla Soup
Serves 6. Recipe is by Malcolm and Patty Young, of Baton Rouge.
3 tablespoons corn oil
4 (8-inch) corn tortillas
6 fresh cloves of garlic, chopped coarsely
4 tablespoons chopped cilantro
1 cup chopped onions
2 cans of tomatoes (fat cans)
1 tablespoon cumin
2 teaspoons chili powder
2 bay leaves
Salt, to taste
Cayenne pepper, to taste
1 teaspoon fresh oregano
2 quarts homemade chicken stock
2 cooked or grilled chicken breasts, cut into strips
1 avocado, peeled and cubed
1 cup grated Cheddar cheese
4 tablespoons plain Greek yogurt
3 corn tortillas cut into strips
6 sprigs of cilantro for garnish
1. Heat oil in large pot over medium heat. Sauté 4 tortillas with garlic and cilantro until the tortillas are soft.
2. Add onions and cook until soft. Add the tomatoes and bring mixture to a boil. Reduce to a simmer and add spices and seasonings. Remove fat from surface if necessary.
3. Heat broth and combine mixtures. Simmer for 1 hour.
4. Into each bowl place about 3 strips of chicken, a spoonful of avocado, 2 tablespoons of Cheddar cheese and a dollop of yogurt. Pour soup in bowl. Garnish with tortilla strips and a sprig of cilantro and serve.