Tortilla soup recipe

interested in one as well, I made one recently from scratch and it came out kinda bland.

Chicken Tortilla Soup – The wife’s version

Need:

1 Tablespoon vegetable oil
1 lb chicken breast or tenders)
1/2 cup diced onion
1 can black beans
1 can Mexicorn
1 can white hominy
8 cups chicken broth
1 small can green chilis
1 can crushed tomatoes
1 Tablespoon chili powder
8 ounces Queso cheese
1/2 teaspoon salt, to taste
Black pepper to taste ½ tsp.
2 teaspoons cumin
2 teaspoons Lawry’s Garlic Salt

Optional -2 Tablespoons white corn masa, ground to flour consistency, mixed in water to a paste and added to thicken the soup
Optional – 1 teaspoon red cayenne pepper for heat – not really needed.

Garnish

1 cup Monterey Jack and Cheddar cheese mix fine grated
Pico de Gallo: 2 pods Jalapeño pepper no seeds or white membrane chopped fine, 6 Tablespoons onion chopped fine, 2 medium tomatoes 1/4 inch dice, 2 Tablespoons chopped cilantro.
Chopped green onion tops
Crispy Tortilla strips

Directions:

In a sauté pan, cook the chicken tenders in 2 Tablespoons oil, seasoned with a dash of salt, a little black pepper, a teaspoon of Lawry’s Garlic Seasoning and a half teaspoon of cumin. After the chicken has cooked through and browned slightly, cube it into 1/2 – 3/4 inch pieces and set aside. In the same sauté pan, cook the onions until they begin to get tender. Add another Tablespoon of oil if needed.

Deglaze the pan with a can of chicken broth. Transfer the onions and liquid to a soup pot, add all other ingredients and cook at a low simmer for twenty minutes, stirring occasionally to keep anything from sticking.

Optional - after twenty minutes, in a bowl, combine the Masa flour with a few teaspoons of the soup, to make a paste, then stir into the soup to thicken it. Continue simmering for five minutes, then turn off heat, cover pot and allow it to rest for another ten minutes

Serve this soup with a couple of Tablespoons of the cheese mixture (don’t buy the already shredded cheese blend) and a Tablespoon of Pico de Gallo. Or chopped green onion tops. Some will like a dollop of sour cream

Get a can of chipotle in adobe sauce. Chop or puree a chipotle pepper and add a little of the adobe sauce to taste. It won't be bland.

Thanks.....Will make this Friday. How many does it serve?

How many does it serve?

6-8

You will note it uses full cans of various ingredients, so it is difficult to reduce in size.

Thanks MD will try next time I make it.

quote:

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Seriously, 5 hours?

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It did and it turned out pretty good. The chicken breast goes in raw along with the other ingredients.

Mine is vegetarian but it’s from Bittman. He also has a chicken version, I believe.


The secret to a deep flavor profile, IMO, is to toast then reconstitute dried chiles like Guajillo, ancho or pasilla for use in your base. Canned chipotles or green green chili just don’t have the same complexity.

I’d go with something like this one:
LINK