Frances

HAYNES' FAMILY TEX-MEX TORTILLA SOUP

Tortilla soup is a little like chicken soup in that although there is a basic set of ingredients, the flavor and character of the soup varies from family to family. This version, says Frances, even comes out differently when she or any of her sisters cooks it. The secret to this soup is to burn the tomato sauce. Sounds odd, but this gives it the character of roasted tomatoes without having to go through the work of roasting tomatoes.

•corn tortillas
•chicken broth (either home made, canned, or bouillon cubes)
•butter and oil
•chicken parts (optional but having chicken in it makes it a full meal)
onions (chopped)
•tomato paste
•cilantro (for those who like it)
•Fresh or canned tomatoes
•cheddar or other hard orange cheese
•an iron frying pan works best

Slice up corn tortillas into strips and saute them in hot oil (not a lot of oil is necessary, but they should turn golden brown). Put them aside or wrap them in foil in a warming oven.

Add a bit more oil to the saute pan and saute chopped onions until golden.

Add a can of tomato paste to the onions and continue to saute on fairly high heat, scraping off paste from the bottom of the pan as it starts to stick. The tomato paste will start to darken as the sugars in it caramelize. Try to keep doing this until you start to see some black chips forming. You need to keep a balance between not cooking it enough or burning it, but it's not as hard as it sounds.

Gradually stir in chicken broth until the mix is soupy. Add fresh cut up tomatoes or a large can of crushed or cubed tomatoes. If you are going to add chicken, add that now and simmer letting the liquid cook down some. It should feel a bit thick.

Serve in generous bowls with grated cheese and the sauteed tortilla strips on top.