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.
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
1 large onion, rough chop
2 cups roasted tomato puree, apprx 8-9 Roma tomatoes
1 tablespoon ground cumin
15 oz can black beans, rinsed and drained
2 1/2 cups cooked chicken, shredded
4-5 dashes of Frank’s hot sauce
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
Serve soup with toppings of your choice. I like avocado
slices, queso blanco cheese, tortilla chips and fresh parsley.
Labels: first course, main dishes, mexican food, soup