Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy

Watch Marcella's technique for thickening this hearty, satisfying soup! Get the recipe ▶ https://foodtv.com/3mfdSuB Subscribe to Food Network ▶ http://foodtv.com/YouTube Professional chef and cookbook author Marcella Valladolid prepares a fresh take on Mexican food and shares simple and authentic recipes in her series, Mexican Made Easy. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms stereotypes of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving home-cooked dinner for her son or entertaining friends and family, Marcela brings to the table fresh flavor that fits all tastes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic Tortilla Soup RECIPE COURTESY OF MARCELA VALLADOLID Level: Easy Total: 56 min Prep: 15 min Cook: 41 min Yield: 6 servings Ingredients Soup: 4 cloves garlic, unpeeled 4 large plum tomatoes 1 small white onion, or a 1-inch-thick slice of a large white onion, peeled 1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces 2 corn tortillas, torn into 1-inch pieces 6 cups chicken broth Salt and freshly ground black pepper Tortilla Strips: Vegetable oil, for shallow frying 6 corn tortillas, cut into 1/2-inch-wide strips Garnishes: Mexican sour cream or regular sour cream 2 avocados, peeled and diced into 1/2- inch cubes or slices Queso fresco or mild feta, crumbled Fresh cilantro Lime wedges Directions For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper. For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side. Cook’s Note BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth. The blended corn tortillas act as thickeners. This soup should not be as thick as a cream soup, but should have some body. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork #TortillaSoup #MexicanMadeEasy #MarcelaValldolid Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy | Food Network https://www.youtube.com/watch?v=RtnpbYw7oQQ