Tortilla Soup with Homemade Corn Tortillas

Ingredients

Instructions

1. 1

2. 2

   Put the masa in a small bowl. Add the water slowly into the dough, working with your hands until a ball forms. Wrap the dough in plastic wrap and let it rest for one hour. [Note: Make the soup while the dough is resting.]

3. 3

   While the soup is simmering, divide the dough into four balls. Press the balls into tortillas using a tortilla press or rolling with a rolling pin. Heat a dry skillet over high heat. Cook the first tortilla for 1 minute on the first side until the dough starts to look cooked on top. Flip and cook the tortilla for an additional minute. Remove to a plate. Cook the rest of the tortillas and cut them into strips. Set aside.

4. 4

5. 5

   In a large pot, heat the oil over medium-high heat. Add the onion, garlic, and both chilis. Sautè, stirring frequently, until the onion is transparent, 5 minutes.

6. 6

   Add the salt, sugar, lemon pepper, chili powder, cumin, and sambal. Stir for 30 seconds.

7. 7

   Stir in the tomatoes, using a wooden spoon to break them up. Add both stocks and the Worcestershire sauce. Simmer for 45 minutes, uncovered.

8. 8

   Add in the diced chicken and cook for an additional 15 minutes, covered.

9. 9

   Serve each bowl topped with 4 tortilla strips, Monterey Jack cheese, avocado, cilantro; add a lime wedge on the side.