Tortilla Soup - Tucson News Now

Tortilla Soup

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TORTILLA SOUP

Tohono Chul Tea Room

BROTH:  CHICKEN STOCK MADE WITH ROASTED CHICKEN BONES WITH MIRAPOIX OF VEGETABLES, PARSLEY AND GARLIC. REDUCED AND STRAINED THROUGH CHEESECLOTH. MAY NEED TO ADD A LITTLE SALT.

CHIPS: USE WHITE CORN TORTILLA CHIPS OR STRIPS

CHEESES: SHREDDED CHEDDAR AND PEPPERJACK

GARNISH: AVOCADO SLICES, LIME WEDGE, CHOPPED CILANTRO, PICO DE GALLO

SERVING PROCEDURE:

16 OZ. BOWL ----ADD CHIPS/STRIPS AND 1/2 OZ. SHREDDED CHEESE

POUR 8-10 OZ. BOILING BROTH INTO BOWL AND TOP WITH A TEASPOON OF PICO DE GALLO AND THE OTHER 4 GARNISHES.

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