I’m back! And with soup (shocking, I know). My friend Jeanelle has been tweeting about this tortilla soup for days now, comparing it to everything from sex to a little black dress. Clearly I needed to make it. Her recipe is here. I tinkered with her recipe a bit and came up with this delicious concoction. By including the chicken, it was a hearty enough meal for Paul and I to eat for dinner and still have leftovers.
1 lb chicken breast
1 c lime juice
1 1/2 c vegetable oil, separated
3 T ground ancho chile pepper + more to taste
2 medium/large onion, large dice
6 corn tortillas, diced
small bunch of cilantro, chopped
1 can diced tomatoes
6 c chicken stock
garnishments: tortilla strips, lime, shredded cheese
1. Marinate chicken breasts in lime juice, 1 c olive oil, ground ancho chile pepper (to taste), salt and pepper for 1-2 hours (or more). Saute chicken breasts, let cool, then shred. Put aside.
2. Heat oil in pot, add onion and caramelize slightly. Add remainder of ground ancho and allow to perfume for a few seconds. Add tortillas, allowing them to get slightly golden and crispy. (Note: mine did not get crispy, don’t worry if yours don’t either). Add cilantro and sauté for a few more seconds. Add tomatoes, sauté for a minute or two.
3. Add the stock, salt and pepper to taste (underseason at this point – you can always add more later!), bring to a boil, then turn heat to low and let simmer (covered) until it’s reduced about a quarter (10-15 minutes).
4. Season to taste with salt and pepper.
5. Puree with an immersion blender (or very carefully in a standing blender).
6. Stir chicken into the soup.
7. Ladle into bowls, add garnishments and enjoy!