I don't think I've ever made tortilla soup. I looked at some recipes but didn't end up using any except to learn how to handle the tortillas.
The biggest surprise for me was that the tortillas end up being an integral part of the flavor and consistency of the soup. After they've sat in there for a few minutes, they thicken the soup slightly and pull all the flavors together.
Next time I roast a chicken again I will make this with the leftovers again.
Here's how I made it.
- 6 corn tortillas
- 1 small onion, diced
- 3 carrots, peeled and cut into 3/4" cubes
- 2 cloves garlic, minced
- 1/4 cup sherry
- green chiles. I used one can whole, diced up, but fresh would be better
- chicken broth -- I used half homemade and half high-quality carton stock
- hot sauce or other heat adjuster -- I happened to use homemade Tabasco sauce
- fresh lime juice
- salt
- pepper
- a few cups cooked chicken, shredded
Saute onion lightly in olive oil. Add carrots, then garlic, and saute just until you can smell the garlic. Add sherry and cook it off, then broth and green chiles.
Simmer 15 minutes or so, until flavors blend.
Add salt, pepper, lime juice, and hot sauce to taste.
Add chicken and bring back to a simmer.
Put a handful of fried tortilla strips in each bowl and ladle the soup on top. Let sit for a few minutes. Serve with avocado slices and lime wedges.
3 comments:
I love tortilla soup. I even make it without the chicken, just using turkey or chicken broth. It's a perfect way to start the new year.
Is this more or less your recipe -- did I re-create something you've made me?
Here's the recipe I use: http://www.foodnetwork.com/recipes/tyler-florence/mexican-tortilla-chicken-soup-recipe/index.html
It was printed in our local paper a few years ago. Best mood elevator ever!
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