Originally posted December 17, 2011

tortilla soup

tortilla soup by joanie

The first time I had tortilla soup, it was something Kevin threw together. (That's how he cooks. He scavenges around in the refrigerator, and then he throws something together.) That first bowl was so hearty and delicious, and it has since served as the standard against which all other tortilla soups are measured. On this night, Kevin wasn't home so this is my attempt to do it myself, with the help of The Pioneer Woman.

Ingredients

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 whole boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and cut into 1" chunks
  • 2 ears corn, husked and cut into thirds
  • 5 corn tortillas, cut into strips
  • 6 cups stock
  • 1 cup (or half 14.5 oz can) diced tomatoes
  • 2 avocados, chopped
  • 1 cup monterey jack cheese, grated
  • 1/2 cup cilantro leaves
  • 1 jalapeño chili pepper, thinly sliced
4-6 servings

Directions

Preheat oven to 375º.

Combine spices. Cut chicken breast into two halves. Rub each with 1 tablespoon of olive oil, and then rub half the spice mix on both. Bake for about 25 minutes.

Meanwhile, add the rest of the olive oil to a large pot over medium heat. When hot, add the onions. Once they turn transparent, add the carrots, corn, and the rest of the spice mix. Be sure to keep the corn on it's side, allowing the kernels to brown. Occasionally stir and rotate the corn.

In a deep pot, add an 1" of oil and heat over medium heat. When the oil is hot, add tortilla strips in batches. When brown, remove and let drain on a paper towel.

When the chicken breasts are done, remove them from the oven and shred. Add it to the large pot with the vegetables. Stir to coat the chicken with spices. Then add the stock. Bring to a boil, and then lower to a simmer. Add the tomatoes and stir until combined.

Ladle soup into bowls. Garnish with tortilla strips, avocado, cheese, and cilantro. Add a few wheels of chili peppers for added spice.

1 hour

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