Tortilla Soup

All I want when it’s cold and stormy outside is to eat soup. Hearty soup. This one fits the bill. It’s so simple and gets thick from the corn tortillas that melt in the soup as it cooks. I usually use leftover chicken that I already have cooked - you can also use rotisserie from the grocery store.

This also is perfect with a margarita in the middle of the summer. We have those summer days in Seattle when it is absolutely a soup night. This is your soup for that night.

Tortilla Soup

Serves 4

½ jalapeno, seeded and diced

1 medium onion, finely diced

1 dried ancho chili pepper

1 clove of garlic, chopped

2-4 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

28oz can diced tomatoes

6 cups vegetable stock

1 can black beans, drained

1 cup corn (fresh cooked or frozen)

2 cups shredded chicken

6 corn tortillas

½ cup canola oil

1 avocado, sliced

1 lime, cut into wedges

½ cup sour cream

STEP 1

In a large stock-pot, cook jalapeno, onion, and garlic in oil (enough to cover the bottom of the pan) with dried chili until onion is translucent. Add spices and cook until fragrant about one minute.

STEP 2

Pour in tomatoes and stock and bring to a boil. Add 4 tortillas and cook until tortillas are soft. Remove dried chili.

STEP 3

Using a blender or an immersion blender, puree the soup until smooth.

STEP 4

Pour in beans, corn, and chicken and return to a boil.

STEP 5

Heat canola oil in a frying pan and place the remaining two tortillas in the hot oil. Cook quickly until crispy on both sides. Let cool on a paper towel. Slice and serve on top of the soup with avocado and sour cream.