#62 tortilla soup

The weekend was a pretty busy one, and it’s already Tuesday and I’ve been falling behind on my chores & my writing!  Spring is making its way in, and all I can think about are strolls through the parks & car rides to the lakes.  I think I can definitely say, Spring is my favorite season!  That said, I can’t wait to jump into the new seasonal food trends as well!  This weekend I entertained guests.  We had a delicious Mexican feast on Sunday, and the different recipes will eventually be posted, but I’m starting with the yummy tortilla soup.

This delicious traditional dish is so rich & filling, it’s a wonder in a bowl, great as a pre-meal soup or as the meal itself.  There is very little history on tortilla soup, but many like Diane Kennedy, ‘the Julia Child of Mexican Cuisine’, agree that the soup is a favorite originally from Mexico City.  Although several different recipes might surf around the Internet, this easy-to-make version is sure to delight you; with it’s charred tomatoes & peppers it’s a traditional authentic delight!

For the Soup

  • 1 jalapeño pepper
  • 2 large garlic cloves, unpeeled
  • 1 large tomato, sliced
  • 1 28-oz can of tomatoes, drained
  • 1-1/2 teaspoons of vegetable oil
  • 1/2 small onion, thinly sliced
  • 3 cups (720ml) of chicken broth
  • 1 teaspoon of salt
  • 6 corn tortillas, cut in thin strips
  • Canola oil for deep-frying
  • 2 poached chicken breasts, shredded
  • Finely crumbled fresh cheese
  • 2 avocados, diced
  • Chopped cilantro
  • Sour cream

Heat a medium-sized cast-iron skillet over medium heat until hot. Place the jalapeño peppers, the unpeeled garlic cloves, and the tomato slices to roast.  Turn occasionally until the peppers are blistered and blackened on all sides and the garlic is soft to the touch.  Remove from heat and peel the garlic when it’s cool enough to handle. Place jalapeño peppers, peeled garlic cloves, and charred tomato slices in a food processor, along with the drained can of tomatoes and pulse to purée.

Place a soup pot over medium heat and cook the chopped onion in the vegetable oil until browned.  Increase the heat to medium-high and add the tomato purée.  Cook, stirring, until the mixture is darkened and slightly thickened, about 5 minutes.  Reduce the heat to medium-low and stir in the chicken broth.  Simmer, stirring occasionally, for about 30 minutes.  Season with salt.

While the soup is simmering, cut the tortillas into thin strips.  Fry in the Canola oil until brown and crispy.  Garnish with the tortilla strips, shredded chicken, crumbled fresh cheese, chopped cilantro, and a dollop of sour cream.  Set all the garnishes on the table for whoever wants to add more!  They make for a great, colorful table setting.


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