Tortilla Soup (Sope de Tortilla) Now that we’re entering soup and chili season this flavorful, healthy, easy to prepare soup will be on our weekly menu through springtime.
There’s a lot of chopping, peeling and blanching involved with this recipe, and it’s worth it Because extra time spent prepping veggies gives that fresh from the garden flavor. Using canned or frozen veggies are also fine. If you have the time, obviously fresh is best.
Tip: Save the tender celery leaves for garnish.
About jalapeños … they vary in heat so be sure to taste before adding. You may only need one, or a half. Depending on your tolerance level.
By removing the seeds and white membrane you’ll have more jalapeno flavor and less heat that can sometimes overwhelm the soup.
Tip: use gloves when handling and don’t touch your eyes. The oils from jalapenos can sting for hours.
The veggies go into a large saute pan with vegetable oil and butter. At medium high heat, stir for 8 minutes or until the carrots are just tender.
The magical combination of oregano, garlic powder, onion powder, cumin, coriander, salt and black pepper.
Plus two tablespoons of Cholula Original, or your favorite hot sauce.
Saute for 2 minutes.
Then transfer into a large soup pot with 6 cups of chicken broth.
While the soup simmers for 20 minutes, time to prep the tomatoes. Cut an X on the end of each to allow heat to enter the fruit and loosen the skins.
Then blanch for 2 – 3 minutes. Normal blanching calls for 30 seconds, but we’ve always had a tough time getting the skin off unless they boil a bit longer.
Ice cubes cool them down and the skins easily peel off.
Quarter and scape out the seeds.
Rough chop.
Drop those ruby reds into the pot. Along with two cooked shredded chicken breasts and cook for 10 more minutes. Oftentimes we buy a readymade rotisserie chicken to shred. Any leftover meat can be mixed with BBQ sauce and used for sandwiches later.
Fresh cilantro, lime and lemon juice, and 2 tablespoons of butter. The citrus and fresh herbs brighten it all up, and the butter adds a silkiness. Without them there is a noticeable lack of sparkle!
Finish with crumbled tortilla chips.
Topped with fresh cilantro, avocado slices and the baby green celery leaves. This soup is one of the greatest comfort foods of the Southwest.
Buen Provecho!
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