We're playing the Tortilla Soup Game. Here are the rules: Every time someone says Tortilla Soup...you must take a shot of tequila. If you don't and someone calls you on it....you must take a double shot. Last one standing gets to take home the Tortilla Soup recipe.
Being raised in SoCal, frequenting Mexican restaurants my whole life and cooking Mexican food on a regular basis one could almost assume that I would be very familiar with Tortilla Soup.
Not once have I ever eaten Tortilla Soup. Don't ask why but I had some weird vision of what it would be like, in my warped little head. Then I saw Heather's challenge over at GirliChef to help her find the best Tortilla Soup out there. Which sounded fun and all....but I wasn't in a hurry to jump right on it. I still needed to find my desire to even try it, let alone make Tortilla Soup.
One afternoon my daughter mentioned how mush she liked Tortilla Shoup. Really??? My child has had Tortilla Shoup wishout me??? and likeshit?
Well shooooooot...I guess I'd better get sherious with thish challenge thingie and make shum Teguila...errrr...what'sh it'sssssh name? Ooooh...I know!!! I know!!! Ya...Torteeeeeya Shoooop!
I umm...found sumpin...umm...you know....one of those ingredient things here---> Grilled Chicken Tortilla Soup with Tequila Crema. It's from the guy on Food Network...what's his name? with the white spiky hair? Huh? Oh...Guy! (how come theres no girls named Gal?) Did you know that that Anne chick looks like she could be his sister? Omg...what if it's HIM!!! Dressed like a woman! Holy cow...I need another shot!!
Now I can't see straight so there's noooooo way I'm gonna be following the rules on this thing. Shooo happy their aint no police in the kitchen! I'd be getting a CUI for shure
My Tortilla Soup
**Warning** There are a ton of ingredients and a few steps....but let me just say, the results are incredible! Flavor flavor flavor.
about 4 Grilled Chicken thighs (your favorite... preferably seasoned with mexican flavors) sliced, set aside
Olive Oil for drizzling
5 roma / plum tomatoes cut in half
1 yellow onion, quartered
4 whole garlic cloves
1/4 teaspoon or so of cumin
Salt and Pepper to taste
1 - 2 tablespoons vegetable oil
2 garlic cloves, minced
1 chipotle pepper in adobe sauce....seeds removed
1 teaspoon Mexican oregano
1 teaspoon chili powder
1 teaspoon cumin
Salt and Pepper to taste
8 cups chicken stock (not broth) however, I used 3 cups turkey stock that I had on hand and the remaining in chicken broth.
Juice from 2 limes
1 14.5 oz can of black beans, drained and rinsed
1 14.5 oz can of whole corn kernels, drained
1 corn tortilla, cut into strips
Ideas for Garnishes to follow
Preheat your oven to 400'F
Put the tomatoes, jalapeno, onions and 4 whole garlic cloves on a cookie sheet. Drizzle them with olive oil and sprinkle with salt & pepper and about 1/4 teaspoon of cumin. Roast in the oven for about 20 - 30 minutes...you want the veggies the have some of that "I've been roasted" color to them.
Remove from the oven and let cool for a few minutes. Slip the skins off of the tomatoes and put them in a small food processor and give it a little whirl. Set the tomatoes aside for now.
Chop up the onions and jalapeno. If you're a not real good with a lot of heat (like me) then remove the seeds.
Remove the seeds from the chipotle pepper and chop up.
Heat a large, heavy bottom pot over medium-high heat. Add the vegetable oil. Throw in your onion and saute for a couple of minutes. Not much to do there since its cooked already but this will get some flavor in your pot started.
Toss in your aromatics
Which are the chipotle pepper, Mexican oregano (not in picture), jalapeno, roasted garlic and the remaining 2 minced garlic cloves, chili powder, and cumin. Cook for about 3 minutes, stirring often so as not to burn the mixture.
Deglaze the pot with some of your chicken or turkey liquid, scrapping everything up...there shouldn't be much to deglaze. Pour in the remaining stock and add the tomatoes, lime juice, and tortilla strips. Season with salt and pepper to taste.
Bring to a boil then lower the heat and simmer, uncovered for about 30 minutes.
If you have an emulsion blender....whip that baby out and go to town on the soup....puree it good. Adjust seasoning if necessary. Add the beans and corn and heat through.
Now....take your sliced chicken and put it in the bottom of your bowl. Spoon the soup over the chicken, garnish with suggestions below, and serve.
Now...while the soup is in it's 30 minute simmer mode. break out a good sized sauce pan and put a couple of cups of veggie oil and heat to about 350' F (ummm...i just heated it up until it spit when I added a teeny tiny splash of water). Take about 8 corn tortillas and cut them into strips. In batched, fry them up until golden brown and drain on a paper towel.
Guys Tequila Crema (YUM!)
Mix together 3/4 cups Mexican Crema, 2 tablespoons silver tequila, zest from one lime and a dash of pepper. Drizzle this yummy stuff over your soup.
Of course there are the other necessities: cheese, tomatoes, avocados, cilantro...it's all good!
And I totally LOVE this soup!! Now I'm pissed that I've just now discovered Tortilla Soup!!! I served it to a bunch of people who were over for the Laker game. One of them (who is Mexican) said that he'd had Tortilla Soup 3 times that week from 3 different places and that this version was the best. It had a little heat but it cooled down quick enough to not make you worried. (or at least make ME worried. I don't like my breath to be taken away...and i don't want to be choking and sweating and my nose running and eyes watering.....that aint fun. Sounds more like the flu to me). Bottom line....Lots of flavor! Lots of depth!
If you'd like to help Heather in her quest to find the best Tortilla Soup out there...click on the badge below and see what it's all about and how you can join the quest. Plus you can see what other versions have popped up.