Update and Redux: C – Any soup that requires chips in it is a great soup. In this tortilla soup, chips are a must. If you don’t have them in there you don’t get the full experience. It’s the perfect soup.
C — I hate when I don’t have all the ingredients to make something.
Today is one of those days. As you can see in the picture, I have all the ingredients. Or, do I? The chicken broth is almost empty.
I figured I would shoot the picture, and then get an new one out of the pantry. Of course, I stock pile everything! Not knowing that I was on my last one. Boo. And looking at the pantry I see that there’s a stock pile of beef stock. But, beef stock isn’t the same.
I really don’t want to go to the store. It takes too much time. 15 minutes could be life and death for a starving person. Jim is starving. More importantly, I am starving.
Beef stock it is. Sorry no pic of me using beef stock. And, I didn’t tell Jim. I just served it. He doesn’t like it when I go off of the recipe.
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- ¼ cup grapeseed oil, peanut oil, other high smoke-point oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and half a jalapeño.)
- 4 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
- ½ teaspoon coarse salt (kosher or sea salt)
- 1½ cups shredded cooked chicken
- 1 ripe avocado, cubed
- ½ cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro to taste
- 1 lime, cut into ⅛ wedges
- If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them.
- Cut tortillas in half, and then cut the halves into ¼-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp.
- Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
- In a medium sized pot add chopped onions, cook 2 minutes, stirring frequently. Add the chopped jalapeno and cook for 2-3 minutes more, until the onions and jalapeno have softened. Add the garlic and cook for 30 seconds more.
- Add the broth, tomatoes, cumin and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes.
- Add the shredded chicken and cook until heated through.
- Divide half of tortilla chips among 4 individual serving bowls; ladle in soup.
- Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
He liked it, of course. I think he likes everything I make. He actually commented about the broth being bolder than the tortilla soups he was use to having. I had to I grin and fess up. I used beef broth instead of chicken.
I was hoping it was OK. I’m so glad he liked it.