Tortilla Soup

Tortilla Soup
There's nothing better than a big bowl of Tortilla Soup.  So fresh and bright that it brings tears to your eyes - literally.  Not hot, nor spicy - but so vibrant it'll take your taste buds into next week and send you a post card!

At a dive in San Antonio on year, we ordered a bowl of Tortilla Soup. It was amazing. I immediately set about the process of deconstructing the spices, flavors and base ingredients. It's the combination of Fresh and uncooked (chips, avocado, cheese, tortilla chips) with slowly simmered spices and vegetables that really gives this soup the upper hand.

Puree the onion and tomato together in a blender or processor.

Heat the olive oil in a large soup pot and sauté tortilla pieces and garlic until the tortillas are soft, but before the garlic turns golden.
Add the pureed onion and tomato mix.  Bring to a boil.

Add the tomato sauce, lime juice, chili powder, cumin, chipolte chili puree, carrots and Mexican Oregano and chicken stock.  Bring to a boil.  Then cover and simmer for 15 minutes.  Add the cilantro and simmer an additional 15 minutes.

Check the seasonings and salt and pepper to taste.  You should be good, and probably don't need salt unless you used a low sodium chicken stock.

Serve garnished with cooked, fork split chicken breast, avocade, cheese and tortilla chips


Main Ingredients:
Extra Virgin Olive Oil 3 TBS
Corn Tortillas, torn into spoon sized pieces 4 each
Garlic cloves, pressed5 each
Large Onion, pureed1 each
Carrots, julianned3 each
Large Tomatoes, pureed 3 each
Tomato Sauce¼ cup
Lime Juice ¼ cup
Chili Powder 2 tsp
Mexican Oregano 1 tsp
Cumin, ground 1 tsp
Chipolte chilis in adobo sauce, pureed 1 tsp to 1 TBS
Fresh cilantro, chopped ½ cup
Chicken Stock 8 cups
Salt and Pepper To Taste (about 1½ tsp salt)
Garnish and Serve:
Chicken Breast, cooked and fork split 1 each
Avocado Slices garnish
Shredded Cheddar Cheese garnish
Crispy Unsalted Tortilla Chips garnish

To make the pureed Chipolte chilies in adobo Sauce, you'll need to buy a small can and toss it in the blender.  The heat is regulated by the Chili's.  So one teaspoon gets you a very mild soup, while 1 tablespoon gives it just a slight heat.

Mexican Oregano is hard to come by.  You probably have to grow it yourself.  It's not Italian or Greek grown in Mexico.  Its Mexican Oregano.

Low-Fat Options:
You can use a soy cheese...  but this is pretty low fat to begin with.  Just make sure your tortillas and stock and other ingredients are low fat.