Tortilla Soup

Finally, after much searching, I’ve found/adapted a good recipe for Tortilla Soup. For me, a good Tortilla Soup should be spicy but not overwhelmingly so, chock-full of good stuff so it can make a meal, and simple enough to make on a weeknight after work.

I prefer to make my own tortilla chips rather than buy chips as suggested by the recipe. They’re easy enough to make and healthier than deep-fried chips. These tortilla chips come in handy for all sorts of things, such as scrambled eggs with tortillas (migas) and, of course, salsas and other dips.

Tortilla Chips

1. Preheat the oven to 400 degrees
2. Cut 1 large flour tortilla into wedges or strips
3. Spread the strips on a baking sheet and bake 5-10 minutes, until crisped and browned (check frequently)

Tortilla Soup

Serves: 2
Time to make: ~20 minutes

What you need:

• 2 cups chicken stock
• 1 tsp. vegetable oil
• 1/3 onion, minced
• ¼ lb. boneless chicken breast, cubed and seasoned with salt and pepper
• 1 tsp. minced chipotle in adobo
• 1 tsp. tomato paste
• 1 garlic clove, crushed
• 1 tomato, diced
• ½ avocado, cubed
• lime juice to taste

1. Heat the stock in a covered pot over medium-low
2. Heat the oil in a dutch oven over medium-high
3. Saute the onion until it begins to brown
4. Add the chicken to the dutch oven and brown on all sides
5. Add the chipotle, tomato paste and garlic, and brown 1 minute
6. Add the warm broth and let the soup cook at a low simmer until the chicken is cooked through, about 10 minutes
7. Distribute among 2 soup bowls a few of the tortilla chips, tomato and avocado (reserve some of the chips for serving on the side)
8. Squeeze a little lime juice over the chips and avocado in each bowl
9. Ladle the soup over the chips in each bowl and serve with chips for dipping and lime wedges

Note: This recipe was adapted from The Best 30-Minute Recipe.

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Tagged: Cooks Illustrated, Mexican, Soups, Tortillas