Recipe – Tortilla Soup

This is a favourite recipe around Dinner Well Done as it is simple to make but is packed with flavour and allows the whole family to customize their soup to fit their tastes.  The keys to success here are 2 fold – 1) don’t be afraid to over roast the tomatoes in the first step and 2) Have lots of different toppings to choose from so that everyone leaves the table happy and well fed!

Soup

1 lb     Fresh tomatoes

1      White onion

1      Garlic clove (grated)

8 cups     Chicken Stock

2     Guajillo chiles

1/2 tsp     Smoked paprika

1 pinch     Cayenne

To taste     Salt and Pepper

Toppings

8     Chicken thighs

6      Tortillas

1/2 cup     Cilantro

1     Avocado

1 bunch     Green onion

2      Limes

As needed     Sour cream

As needed     Queso Fresco

Olive oil

Salt

Directions

Put tomatoes under broiler until skin blisters and blackens (don’t be afraid to really blacken them, it adds a smoky, charred flavour to the final soup that is delicious).  Let cool and then peel.

Trim and de-vein the chiles.  Lightly toast them in a dry pan over medium heat (30-60 seconds per side – or until you can smell them).  Once toasted soak them in enough hot water to cover.  Let soak until they are soft (~30 minutes)

Preheat oven to 350.  Place chicken in an oven proof vessel and season with salt and pepper, cover with tinfoil and cook for 35-45 minutes (until it can be shredded).  Alternatively if you have an Instant Pot  pop it in on poultry for 20 minutes.

Cut the tortillas into strips and fry in enough oil to cover the strips (1-2 inches in a deep frying pan or pot). Once browned, remove from the oil and place on paper towel.  Season with salt.

In large stock pot sweat the onions on medium heat (should become translucent after 4-5 minutes), add the garlic and cook for 2 minutes more.  Put the onions, garlic, soaked chiles, and roasted & peeled tomatoes in a food processor or blender and blend until smooth.  Add the puree back to the stock pot and cook over medium/high heat (stirring constantly) until it reaches the texture of tomato puree (this will likely take about 10 minutes). Add the stock, smoked paprika, cayenne, and salt & pepper.  Simmer for 15-30 minutes.

Shred the chicken into bowls and then pour the soup over top.  Let everyone at the table garnish as they see fit, and dig in!!

Serve with some warm tortillas, or for something a little different some of the flavoured  tortillas from Tacos: Recipes and Provocations

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