Monday, January 11, 2010

Tortilla Soup Recipe: How a German goes Mexican

When vegetables look this fresh, the soup is gonna be good!
Tortilla Soup never sounded like it was something I would want to eat. It just sounded bland and soups are rarely an exciting culinary treat for me. There are a few that just wet my whistle when I think of them like French Onion Soup or Lobster Bisque. But Tortilla Soup didn't do that for me. That is until my wife made some for me about a year ago. It changed my whole perception of the dish.

Now my wife is not known to cook often or even very well (sorry honey, but it's true and most everyone that knows you know that it's true). Anyway, she made this for dinner one night - my only contribution was to add a little finely diced habanera (a friend from work had just given me a few, great timing). The soup was delicious!

Add tortilla and cheddar cheese, drink with your favorite wheat beer and sit beside the chiminea - the perfect Tortilla Soup experience. It was for us! 

Sea Star Sea Salt is a staple in my kitchen.
Creating your Tortilla Soup

Ingredients
2 TBLS Olive oil
3 tsp Chili powder
1 tsp Cumin, ground
1 tsp Salt
½ tsp Black Pepper, ground
3 cloves Garlic, minced
3 med. Chicken breasts
4 cans Chicken broth, 14 oz.
1 med. Green pepper, diced
1 med. Red pepper, diced
1 med. Yellow pepper, diced
2 med. Ears of corn, cut off kernels
4 med. Tomatoes, diced
1 Lg. onion, chopped
1 med. Chili pepper, diced
1 med. Jalapeño, diced
2 cups Tortilla chips

Optional:
Homemade Guacamole
Your favorite cheese, shredded – we use sharp cheddar
Chopped scallions
Sour Cream
Cilantro
Avocado slices
Directions
Heat your grill.

Mix the chili powder, cumin, salt and black pepper together in a small bowl.

Use some of the olive oil to brush both sides of the chicken breasts and put the rest of the oil aside. Place the breasts on a hot grill and sprinkle a small amount of the spice mixture over them. Flip the breasts when they have a nice grill on the first side and sprinkle a little more of the spice mixture on top again. Place the rest of the spice aside until later. When the breasts are grilled (be sure they are done all the way through – they will be white in the middle), remove from heat and place them aside allowing them to cool.

Heat the remaining oil in a large stock pot over medium high heat for about one minute. Add the onion, bell peppers and garlic. Allow this to cook for 5 minutes stirring frequently. Add the broth, tomatoes and corn. Bring this to a boil, reduce heat to low.

Take your cooled chicken breasts, dice them and add to the soup. Next add the remaining spice mixture, chili pepper and jalapeño. Simmer uncovered for 20 minutes.

Ladle the soup into serving bowls. Top with tortilla chips.



Fresh peppers diced, be sure to shop for plenty of color to add to your soup.
Fresh garlic, one of my favs! Makes almost everthing taste better!
Allow the soup to simmer uncovered for about 20 minutes. 
The finished soup is as good as it is beautiful.
It is a very colorful soup that you can make as spicy as you care to make it. It is relatively easy to produce and can keep for later - great a day or two old. It's full of fresh vegetables which you can help you get some nutrition into those that try not to partake of anything nutritious.

But best of all it is delicious!
Ciao!
Kevin

2 comments:

  1. I love tortilla soup! I remember it did not sound appetizing to me when I first heard about it. Your produce looks amazingly fresh. It looks delicious!

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