Today in West Texas it is cold. I mean almost snowing
cold. I can’t complain since back home in PA they’ve been dealing with record
breaking snow amounts for weeks. So I thought making soup would be the perfect
solution. Since we are in Texas now until June, I’ve tried to embrace the types
of food you can get here. Mexican and Latin American are about the only options
if you don’t count the British Hob Nobs and the Asian section at the Commissary
on base. Here I can get handmade tortillas fresh from the ladies that make
them, masa, queso fresco, corn husks, tamales, epazote, and homemade tortilla
chips like nobodies business. If you love homemade gulf Mexican, this is your
place.
So making this soup felt like the best of both
worlds-chilly weather, and a nod to the flavors of our new area.
It just so happened that making a roast chicken earlier in the week allowed me to have homemade stock, and an abundance of meat perfect for this recipe. The rich homemade stock made the soup and the meat contributed both to soup and sweet potato chicken empanadas on the side.
This is the first time I've made this recipe and I must say I plan to make it a part of my regular recipe repertoire. Say that five times fast!
I love how this so flavorful and hearty without being
heavy. I wanted this to be a meal soup with the beans and carrots. It’s also incredibly easy.
I consulted the Cook’s Illustrated Cookbook from America’s
Test Kitchen for the best method. Their recipe was aiming for simplicity so I
chose to simmer my soup much longer than their 15 minutes. We like ours a bit
on the spicy-medium salsa side. If you like it mild, reduce the amount of green
chilies and use regular diced tomatoes.
I made this soup my own with an array of toppings and so
can you. Just know that the tortillas, cheese, and cilantro are really not
optional as they make the dish “tortilla soup.”
Mexican Tortilla Soup
(Partially adapted from Cook's Illustrated Cookbook by America's Test Kitchen)
makes 6-8 servings
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Ingredients:
6 cups homemade chicken stock
1 large white or yellow onion, peeled and quartered
3 cloves garlic
1 can tomatoes with green chilies (14.5 oz.)
1 can green chilies (4 oz.)
1 can cannellini, black, or pinto beans (14.5 oz.), rinsed
2 cups leftover shredded breast meat chicken
2 large carrots, peeled and cut into rounds about 1/2 inch thick
5 oz. beer (I used Corona)
5 oz. white wine
3 stems cilantro, separate stems and leaves
1 tsp. chopped fresh oregano
1 tsp. ground cumin
1/2 tsp. chili powder
6 cups homemade chicken stock
1 large white or yellow onion, peeled and quartered
3 cloves garlic
1 can tomatoes with green chilies (14.5 oz.)
1 can green chilies (4 oz.)
1 can cannellini, black, or pinto beans (14.5 oz.), rinsed
2 cups leftover shredded breast meat chicken
2 large carrots, peeled and cut into rounds about 1/2 inch thick
5 oz. beer (I used Corona)
5 oz. white wine
3 stems cilantro, separate stems and leaves
1 tsp. chopped fresh oregano
1 tsp. ground cumin
1/2 tsp. chili powder
1-2 tsp. soy sauce, to taste (use Tamari for gluten-free)
2 tbsp. tomato paste
Salt and black pepper
Red pepper flakes
1 tbsp. Olive oil
Garnish:
3 cups homemade or high quality Corn tortilla chips broken into pieces
Lime wedges
Cheddar or Monterey jack cheese
Cilantro, plus 1 tsp. chopped
Sliced avocado
Optional:
Fresh tomatoes
Sour cream
Variations:
Cut 6 corn tortillas into 1/2 inch wide strips, drizzle with vegetable oil over pieces on a lines baking sheet. Bake at 425 degrees for 14 minutes. Shake halfway through and season lightly with salt.
If you aren't using homemade stock, use quality store-bought chicken stock and simmer with 1 half yellow onion, 1 cilantro stem, 1 oregano stock, and 1 garlic clove cut in half, and 1/2 tsp. salt. Simmer for 20 minutes.
If you don't have leftover chicken meat, simply add a uncooked chicken breast during the first broth step and remove once cooked through. Allow to cool slightly and shred. Add at the last 10 minutes of cooking time.
Directions:
In a large stock pot, bring stock, 1 onion quarter, 1 garlic clove cut in half, cilantro stems and 1/2 tsp. sea salt to a light simmer on medium high heat for 20-30 minutes. Once finished, strain and set broth aside in a large bowl.
Meanwhile, add tomatoes, chilies, 2 remaining garlic cloves, cilantro leaves and 1 tsp. fresh oregano and the rest of the onion into a food processor and pulse only until just smooth. The consistency should be still be think but with no noticeable chunks.
Reheat pot with 1 tbsp. oil over high heat. Transfer mixture to the pot, add wine, chili powder, cumin, and cook for 10 minutes until the mixture darkens in color. Add a pinch of salt and stir minute frequently to avoid burning or bubbling.
Once tomato mixture darkens, carefully stir in strained broth, carrots, and bring to a boil. Then reduce heat to low heat and simmer. Add beer, tomato paste, and soy sauce. You can simmer soup from 30 minutes to 1 hour depending on how much time you have. The longer the soup simmers, the more blended the flavors will be. Add pepper and red pepper flakes to taste.
In the last 10 minutes, add rinsed beans and stir. In the last 5 minutes of cooking, add shredded chicken. Make sure beans and chicken are heated through.
Note: If broth is watery, add a chicken bouillon cube to the soup.
Add 1/4 cup chips to the bottom of each bowl. Ladle soup into bowls and top with more tortilla chips, cheese, cilantro, and any other toppings. Dig in!
Enjoy!
2 tbsp. tomato paste
Salt and black pepper
Red pepper flakes
1 tbsp. Olive oil
Garnish:
3 cups homemade or high quality Corn tortilla chips broken into pieces
Lime wedges
Cheddar or Monterey jack cheese
Cilantro, plus 1 tsp. chopped
Sliced avocado
Optional:
Fresh tomatoes
Sour cream
Variations:
Cut 6 corn tortillas into 1/2 inch wide strips, drizzle with vegetable oil over pieces on a lines baking sheet. Bake at 425 degrees for 14 minutes. Shake halfway through and season lightly with salt.
If you aren't using homemade stock, use quality store-bought chicken stock and simmer with 1 half yellow onion, 1 cilantro stem, 1 oregano stock, and 1 garlic clove cut in half, and 1/2 tsp. salt. Simmer for 20 minutes.
If you don't have leftover chicken meat, simply add a uncooked chicken breast during the first broth step and remove once cooked through. Allow to cool slightly and shred. Add at the last 10 minutes of cooking time.
Directions:
In a large stock pot, bring stock, 1 onion quarter, 1 garlic clove cut in half, cilantro stems and 1/2 tsp. sea salt to a light simmer on medium high heat for 20-30 minutes. Once finished, strain and set broth aside in a large bowl.
Meanwhile, add tomatoes, chilies, 2 remaining garlic cloves, cilantro leaves and 1 tsp. fresh oregano and the rest of the onion into a food processor and pulse only until just smooth. The consistency should be still be think but with no noticeable chunks.
Reheat pot with 1 tbsp. oil over high heat. Transfer mixture to the pot, add wine, chili powder, cumin, and cook for 10 minutes until the mixture darkens in color. Add a pinch of salt and stir minute frequently to avoid burning or bubbling.
Once tomato mixture darkens, carefully stir in strained broth, carrots, and bring to a boil. Then reduce heat to low heat and simmer. Add beer, tomato paste, and soy sauce. You can simmer soup from 30 minutes to 1 hour depending on how much time you have. The longer the soup simmers, the more blended the flavors will be. Add pepper and red pepper flakes to taste.
In the last 10 minutes, add rinsed beans and stir. In the last 5 minutes of cooking, add shredded chicken. Make sure beans and chicken are heated through.
Note: If broth is watery, add a chicken bouillon cube to the soup.
Add 1/4 cup chips to the bottom of each bowl. Ladle soup into bowls and top with more tortilla chips, cheese, cilantro, and any other toppings. Dig in!
Enjoy!
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