Recipe for cooking hotel bel-air tortilla soup

Soups for Salads :: Copy-Cat Soups

Hotel Bel-Air Tortilla Soup

Source: Hotel Bel-Air, Beverly Hills, California

Servings 10 to 12.

This robust soup is such a longstanding staple of the Bel-AIR dining room that, for many years, regulars of the Restaurant would eat this as their daily lunch,

Though it cooks in about an hr., you may make the soup the night before if you like, reheating it just before servings. Present the broth in a tureen with the garnishes on the side for guests to serve themselves.

1/2 lb. corn tortillas
1 oz. chili powder
1/2 oz. cayenne pepper
1 oz. paprika
1 oz. cumin
1 head garlic
2 bay leaves
1/2 lb. onions, chopped
1 sm. bunch cilantro
8 tomatoes, chopped
2 oz. tomato puree
Juice of 2 limes
6 qt. chicken stock
1/4 C. peanut oil
Salt to taste

Heat oil in a lrg. saucepan. Add tortilla pieces and fry until slightly crisp. Add the herbs and spices. Cook for about 10 min. Add the onion and cook for another 10 min. Add the tomatoes, tomato puree and chicken stock. Bring to a boil and simmer for about 1 1/2hr..

Strain through a fine strainer; add the limejuice and season to taste. Cool and keep refrigerated. Serve piping hot with fried tortilla strips, diced avocado, grilled chicken breast strips, chopped cilantro and grated cheese on the side.