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recipes/docs/soup/chicken-tortilla-soup.mdx
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@ -47,21 +47,19 @@ import TabItem from '@theme/TabItem';
</TabItem> </TabItem>
<TabItem value="instructions" label="Instructions"> <TabItem value="instructions" label="Instructions">
**Fry the Tortillas** **Tortillas**
1. Heat **neutral oil** in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. 1. Heat **neutral oil** in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels.
2. Working in batches, fry the **corn tortillas**, stirring and flipping frequently, until crisp and light golden-brown, for **45 to 60 seconds**. Make sure the centers are not chewy. 2. Working in batches, fry the **corn tortillas**, stirring and flipping frequently, until crisp and light golden-brown, for **45 to 60 seconds**. Make sure the centers are not chewy.
3. Transfer the tortilla strips to the plate. Sprinkle lightly with **kosher salt**, about 2-3 turns. Add more oil as needed. 3. Transfer the tortilla strips to the plate. Sprinkle lightly with **kosher salt**, about 2-3 turns. Add more oil as needed.
**Cook Aromatics** **Soup**
1. Discard all but 3 tablespoons of the **oil** from the pot (do not strain out broken bits of fried tortilla). Return to medium-high heat. 1. Discard all but 3 tablespoons of the **oil** from the pot (do not strain out broken bits of fried tortilla). Return to medium-high heat.
2. Add the diced **yellow onion**, diced **poblano peppers**, grated **garlic cloves**, and chopped **cilantro stems**. 2. Add the diced **yellow onion**, diced **poblano peppers**, grated **garlic cloves**, and chopped **cilantro stems**.
3. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about **8 minutes**. 3. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about **8 minutes**.
4. Stir in the **ancho chili**, **cumin**, **oregano**, and 1 teaspoon **kosher salt**. Cook, stirring frequently, until fragrant, about **1 minute**.
**Build the Soup** 5. Stir in the **chicken broth**, **shredded chicken**, **corn kernels**, **crushed tomatoes**, and **water**.
1. Stir in the **ancho chili**, **cumin**, **oregano**, and 1 teaspoon **kosher salt**. Cook, stirring frequently, until fragrant, about **1 minute**. 6. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, **15 to 20 minutes**.
2. Stir in the **chicken broth**, **shredded chicken**, **corn kernels**, **crushed tomatoes**, and **water**. 7. Serve with **lime wedges**, **kosher salt**, reserved **tortilla strips**, and **cilantro leaves**.
3. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, **15 to 20 minutes**.
4. Serve with **lime wedges**, **kosher salt**, reserved **tortilla strips**, and **cilantro leaves**.
</TabItem> </TabItem>
<TabItem value="references" label="References"> <TabItem value="references" label="References">