Up until just the other day, I hadn't ever tried Chicken Tortilla Soup, so I figured it was time.
After researching several different recipes, here's what I came up with.
I thought it turned out great.
Really enjoyed the consistency of the soup. There are little bits
of yumminess left in the puree, plus the added depth of flavor from frying up
the tortillas and chiles, and roasting the tomatoes.
Delicious and filling.
Linked with Sunflower Supper Club: Weekend Potluck,
Rattlbridge Farm: Foodie Friday
Addicted to Recipes: Scrumptious Sunday Link Party
Chicken Tortilla Soup
3 tablespoons extra virgin olive oil
4 corn tortillas, sliced into long strips
8-10 garlic cloves, smashed and peeled
2 pasilla or ancho chiles, seeded and torn into large pieces
1 large onion, rough chop
2 cups roasted tomato puree, apprx 8-9 Roma tomatoes
10 oz can Rotel
1 tablespoon ground cumin
1 tsp ground coriander
1 quart chicken broth
15 oz can black beans, rinsed and drained
2 1/2 cups cooked chicken, shredded
Salt and Pepper to taste
4-5 dashes of Frank’s hot sauce
Juice of 1 lime
Queso Blanco cheese
Heat oven to 450*. Place tomatoes on a baking sheet and roast for 20 minutes, turning half way through. Peel off any charred skin (or all skin if preferred), and puree in a food processor. Set aside.
Heat olive oil in a large pot over medium heat. Add tortillas and garlic; saute until tortillas are crisp and garlic is golden; add torn chiles and continue to cook 1-2 minutes, stirring often. Make sure the chiles don’t burn. Add tortilla mixture to a food processor with the chopped onion; puree until smooth. Return to the pot and add tomato puree, Rotel, cumin, coriander and chicken broth. Bring to a boil, lower heat and simmer for 40 minutes. If too thick, add more broth. Add in black beans and chicken; heat through. Stir in Frank’s hot sauce and lime juice. Season to taste with salt and pepper.
Serve soup with toppings of your choice. I like avocado slices, queso blanco cheese, tortilla chips and fresh parsley.