Archive for January 17th, 2009

Tortilla Soup

This is one of the few recipes I had made from this cookbook prior to the launch of this blog.  This is one of my favorite tortilla soup recipes because it is so easy and tasty and chock full of “stuff.”

My method for almost all chicken soups is a multi-day process, but with very little “active” time.  First, buy a whole chicken.  Take it apart, reserving the breast and thigh meat and discarding the skin and any extraneous large globs of fat.  Put the bones in a slow cooker along with one onion, a couple each carrots and celery, and other flavors if this is for a specific use.  For this stock I added a tomato and a jalapeno.  Season with salt, cover with water, and cook on low overnight.  In the morning, strain the stock and put it in the fridge.  This can be done up to a week in advance, or even longer if you freeze it.  (Don’t forget to freeze the breast and thigh meat too!)  Discarding the skin is an important step because it makes the stock nearly fat-free.  You will wind up with all of the flavor from the bones and remaining leg and wing meat, but there will be no need to degrease it before use.

For the soup:

Heat some veg oil in a large pot.  Saute 1 each red bell pepper, green bell pepper, jalapeno, medium red onion.  (Seed the peppers and chop everything.)  Season with salt and cook 3-5 minutes or until softened.  Add 1 tsp cumin, 1 tbsp chili powder, 1 tsp oregano, and 2-3 cloves of minced garlic.  Cook another minute, then add 1 14-oz can of diced tomatoes with their juices and the chicken stock.  Add the chicken breasts and thighs and simmer about 20 minutes or until just cooked through.  Remove the chicken and dice.  Return the chicken to the soup along with 1 can rinsed and drained black beans (I like the low-sodium kind) and 1 10-oz package frozen corn (no need to thaw).  Bring the soup back up to a boil and you’re done!

Serve with tortilla chips (blue corn is nice), avocado, monterrey jack cheese, chopped cilantro, and fresh limes to squeeze on top.  Place the chips, cheese, and avocado in the bottom of each bowl and then ladel the soup on top.  Sprinkle with cilantro and squeeze the lime.


I forgot to take any pictures before we ate, and Dylan refused to smile for the camera.  But you can see from how little is left in the bowl how much he liked it!

Dylan Report: HUGE success with this one.  He didn’t want to use his spoon at all, but he had a great time picking out all the various ingredients and eating them separately by hand.  His favorite parts were the avocado and chips, but he also ate a lot of the veggies.  Score!

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