I'm a lover of soup, through thick and thin (pun?), so I decided to make a recipe for a dish I have been undeniably indulging in these days: Tortilla soup. And, yes, I may need to seek help soon if I don't stop. Who wouldn't love to combine two of the most delectable creations in food history into one dish? (Told you I have a problem.) Anyway, here's a recipe to a great tortilla soup I recently made. You can tailor the ingredients as needed and add even more ingredients than what I have listed here (like corn or black beans). Tons of recipes exist. Whatever the case, just be true to your tastes and your soon-to-be-happy stomach!
Lots and lots of soup.
- 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
- 2 quarts water
- 2 tablespoons olive oil or vegetable oil
- 2 dried ancho chiles (or chile pasillas as a substitute)
- 4 cloves garlic
- 3 fire-roasted tomatoes (regular tomatoes work just as well)
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt & pepper
- 5–7 corn tortillas, cut into ½-inch-wide strips
- 2 avocados, pitted and diced
- 2 cups shredded Monterey Jack cheese (or your favorite Mexican melting cheese)
- 1 cup chopped cilantro
- lime wedges
Pre-heat oven to 375°F.
On a baking sheet, lay the corn tortilla strips evenly across the pan. Use a food brush to coat the tortilla strips with olive oil.
Bake for 10–15 minutes, or until tortilla strips are golden brown and crispy. Add a pinch of salt to taste (optional).
While the tortilla chips are baking, you can start preparing the soup.
In a medium saucepan, combine chicken, water, and salt and pepper to taste and bring to a boil over medium-high heat for approximately 15 minutes.
(Don't Get Sick Tip: Chicken should be cooked at a minimum internal temperature of 165°F.)
Remove saucepan from heat. Using a slotted spoon, carefully remove chicken from the saucepan. Set chicken aside to cool, approximately 5–10 minutes. (Do not drain water from saucepan. This will serve as the chicken stock for the soup.)
Shred the chicken by hand or using a fork into small chunks and set aside.
In a medium saucepan, bring two cups water and ancho chiles to a boil over medium-high heat, approximately 5 minutes.
Remove chiles from saucepan and set aside to cool. Remove seeds and stems from chiles and cut into long strips.
Combine chiles, tomatoes, garlic, and onion in blender and process until mixture becomes smooth. This is your paste.
Return saucepan with chicken stock to stove over medium-low heat.
Combine the paste, chili powder, cumin, and oregano in the saucepan. Simmer for 5–10 minutes, stirring frequently.
Add shredded chicken to the saucepan and reduce heat to low. Simmer for 5 minutes before serving.
To serve, pour soup into bowl and top with all your favorite ingredients: tortilla chips, avocado, shredded cheese, cilantro, and lime juice.