Warm Up With Tortilla Soup

This is one of my absolute favorite soups to make; a throwback to the Infusion days when we served something similar. Back then, it was a souped-up version of a pre made base- this time around it’s completely from scratch, much tastier and healthier.

So now that you have a batch of freshly made chicken stock, as well as a roasted chicken- let’s put them to use.

Ingredients:

2-3 cups of roasted chicken, diced (I used the breasts and leg)
10-12 cups of chicken stock (canned suffices.. but is only sufficient ever desirable? Nope)
2 stalks celery, diced
4-5 carrots, diced large
3 yellow onions, diced
5-6 garlic cloves, minced
4 jalapeños, seeded and finely diced
1-2 yellow or orange peppers, diced
1/2 cup cilantro, chopped
1 28oz. can of tomatoes, whole/crushed in puree
1 TB cumin
1 TB coriander
kosher salt / fresh ground pepper to taste
olive oil
canola oil
tortillas
So yeah, you’ve read it right- canned tomatoes. Fresh is always the way to go in-season, but right about now, the tomatoes in your local market are straight up basura. Don’t bother with those, and go for a quality canned option. I like these. I tend to buy the whole ones, mashing them myself; the highest quality tomatoes are generally reserved for canning “whole.” The runoff, bits and pieces are relegated to the puree/crushed varieties. Keep in mind, all canned tomatoes aren’t created equally- don’t cheap out.

Get your chop on. It doesn’t have to be perfect.

Leave the skin on the chicken. Why? It tastes good.

So now that you’re prepped, let’s do this. Get your pot out (um, you know- the steel one, not that sativa), and heat it up on med- high. Get some olive oil in there too, then throw all of your vegetables in, except for the cilantro. Cook everything for about 10 minutes to sweat out the moisture and to brown up your onions a little.

Add in your chicken stock, chicken, tomatoes (the liquid too), cumin and coriander. Turn to high to bring to a boil, then reduce to a simmer. Once it’s simmering, add the cilantro. Let it roll for about 20-25 minutes. While this is simmering, be sure to taste and add salt/pepper as needed.

Once the soup’s almost done cooking, get some canola oil heated up in a saucepan- I generally aim for around 325F. Slice up the tortillas into whatever festive shape you desire, then deep fry those things until golden brown.

Throw a handful into your soup and get your grub on.

Questions? Email me.

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