Homemade Tortilla Soup

THIS IS A hearty soup that is sure to warm up you and your family on a cold winter day.

(Makes up about 4 to 6 bowls. Double it if your kids eat like ours.)

Ingredients

2 tablespoons olive oil

1 cup chopped onions

2 teaspoons chopped garlic

1 teaspoon chicken bouillon

1 poblano pepper—seeded and chopped,     and 1 jalapeno pepper, seeded and chopped

1 zucchini squash—sliced into ¼” slices

1 can diced tomatoes

1 lb. fresh mushrooms—sliced thin

1 ear of corn—shucked and cut fresh from the cob

2 teaspoons ground cumin

½ teaspoon ground coriander

2 tablespoons tomato paste

6 cups chicken stock

1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes

¼ cup chopped fresh cilantro leaves

1 teaspoon fresh limejuice

2 cups vegetable oil, for frying

6 stale corn tortillas cut into 1/4-inch-thick strips

1 teaspoon Texas gourmet’s sidewinder searing spice

1 avocado, peeled, seeded, and chopped, for garnish.

Preparation

In a Dutch oven or large cast iron pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 3 to 4 minutes.

Add the tomato paste and cook for 1 minute, be sure and stir as you go.

Add the chicken stock, and then add the rest of the vegetables. Bring to a simmer. Simmer for 30 minutes.

Add the chicken and simmer for 10 to 15 minutes. Add the cilantro and lime juice, and stir well.

Add a teaspoon of chicken bouillon for richness, cover and simmer for another 20 minutes, then remove from the heat and cover to keep warm. Heat the oil in a heavy pot to 350 degrees.

Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season to taste with the Texas gourmet’s sidewinder searing spice.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, green onion tops, grated Monterrey jack cheese, and chopped cilantro. Wow, let’s eat!

Bon appetit!

 

See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com

 

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