Tortilla Soup is a Mexican Inspired Soup with tons of flavor.
My wife is not a fan of super-hot stuff, so I toned this down a bit. When making Tortilla Soup, you usually add one or two seeded and chopped jalapenos.
I have a couple of jars I keep in the refrigerator with homemade pickled jalapenos, Sliced jalapenos in water, and Sliced Jalapenos that have been fire roasted. I then add these after I have cooked whatever we are eating. This way I get the heat that I like and the wife gets a more tamed-down version.
A couple of days before, I made a baked whole chicken and had a bunch of the meat left…this is what I used for the tortilla soup.
- Chop a medium size onion and a couple of celery ribs. Put these in your stock pot (large pot) with a little olive oil and saute until these are translucent.
- Add chopped garlic, 2 tablespoons of oregano (or Mexican Oregano), 1 teaspoon of paprika, 1 teaspoon of cardamom, one teaspoon of cumin, one tablespoon of cilantro, one teaspoon of chili powder, one teaspoon of cayenne, salt, and pepper to taste.
- Stir frequently and don’t let the spices burn. Once fragrant, add the following:
- Two 1-quart containers of chicken stock
- Small Tomato Paste
- 15 oz can of Tomato Sauce
- 15 ox can of diced tomatoes
- Small can of green chilis.
- Here is where you get to be very creative. You can add your choice of veggies to the mix. I added diced zucchini and shaved broccoli.
- I took the chicken off the bones and diced it into about 1/2-1″ chunks.
- Add 1 can of your favorite beansĀ – I used black beans for this
- Keep cooking this on low heat.
- I had a couple of ears of corn cooked from another dinner and chopped one of them into 1-1/2″ inch pieces.
- I took a ripe avocado, cut that into slices, chopped some radishes, and chopped some cilantro.
- When serving, I ladled in the soup, added a handful of tortilla chips, corn, cilantro, and radishes. There are a lot of creative things that you could add at this point, depending on your personal taste.
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