Monday, September 27, 2010
I love tortilla soup. It's a little spicy, a little crunchy, a little creamy, and a lot of fun to eat. I love soup, and I love soup with toppings, so tortilla soup fits the bill completely.
I forgot to photograph the garlic. Pretend there's garlic.
Today I used smoked salt, oregano, cumin, and chili powder. Smoked salt's obviously not necessary. Just an extra.
I did, however, add corn. It's the end of the summer and there's not much time left to enjoy fresh corn.
I roll up two or three tortillas and cut them into strips.
Some people are put off by avocado because they don't know how to approach it. But it's really quite easy to work with.
Don't be afraid to spice up your next meal with this tortilla soup.
Recipe: Tortilla Soup
1/2 onion, diced
1/2 pepper, diced
2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. salt
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 can fire-roasted diced chiles
1 can fire-roasted diced tomatoes
1/2 jar salsa
1 box chicken stock
2 boneless, skinless chicken breasts, diced
1 ear of corn, kernels removed
Juice from 1/2 a lime
Soft tortillas, cut into strips
Other toppings (tomatoes, cheese, sour cream, cilantro, avocado, extra salsa, lime, etc.)
Saute onion, peppers, and garlic in some olive oil in a large pan.
When vegetables are softened, add in spices and stir to combine.
Add chiles, tomatoes, and salsa.
Add chicken broth, chicken, corn kernels, lime juice, and lime half.
While soup is cooking, fry tortilla strips in oil until crisp.
When chicken has cooked, serve the soup. Top with fried tortilla strips and other toppings.