Rafael's Famous Tortilla Soup

Created by Executive Chef Dean La Russa
Classic Residence by Hyatt in Palo Alto
Serves 6

• 2 each corn tortillas—cut into strips
• 1/2 teaspoon olive oil
• 1 medium onion—cut into slices 1/4" thick
• 1 stalk celery—diced
• 1 medium carrot—diced
• 1 each russet potato—diced
• 2 each garlic cloves—sliced
• 1 each jalapeno—diced
• 1/4 cup yellow corn—kernels
• 6 cups low-sodium chicken broth
• 1 each ripe tomato—diced for garnish
• 1 each lime

1. Bake tortilla strips in a 350°F oven for 5 minutes or until lightly toasted. Set aside to cool.
2. In a large sauce pot, heat oil and sauté the onions, celery, carrots and potato for 5 minutes.
3. Add garlic, jalapeno, corn and stock.
4. Reduce heat to a simmer and cook about 15 minutes, checking to ensure that the potatoes are tender.
5. Ladle soup into bowls and garnish with the diced tomato, tortilla strips and juice from one lime.