Before the fixings
This is, I think, my favorite soup ever. I ate so much tortilla soup growing up (from here and no where else) I’m pretty sure the blood running through my veins is 10% soup.
This is a riff on Emerils soup (it eliminates the recipe with in a recipe that drives me crazy, need for essence, among other things). I like it so much, we eat it on Christmas Eve (YES, it must have done something to my brain)
I am used to tortilla soup with only tortilla strips, cheese and avocado in the broth. The other items can be added for a healthier and more filling soup, which is what, I think, most people are used to.
This is one of the few things I like as leftovers – YUM.
Th ingredient list is long, but don’t let it scare you. They are ingredients you probably have on hand, and it comes together quickly.
feeds a family of 6 plus extra
2 T olive oil
1 white or yellow onion finely chopped
4 cloves garlic
1 jalepeno — chopped and seeds removed
2 T paprika
1 T onion powder
1/2 t oregano
1/2 t thyme
1 T salt
1 can chicken stock
10 cups water
1 can tomatoes
salt to taste, probably more than you think
1-2 chicken breast (optional)
2 can black beans (optional)
1 c corn (super optional)
small handful cilantro
1-2 limes squeezed
corn tortillas, cut into thin strips and fried
In large pot heat 2 T olive oil and cook onions until tender. Add garlic and jalepeno and cook until garlic is soft but not burnt.
Add spices, stock, water, tomatoes and salt. Bring to a boil. Reduce to simmer and cook for 30 min-1 hour.
Optionally (do it) puree soup to create a smooth broth. Add salt to taste.
Add beans and chicken and corn (if using) and cook until heated through.
Add cilantro and limes right before serving. Serve with lots of mozzarella cheese, fried tortilla strips (or tortilla chips) and avocado.