Chicken Tortilla Soup

The best, easiest soup ever - with all the Mexican flavors we love!

A friend once remarked that this was the best soup she had ever tasted. When I first discovered it at "Fritzbee's" restaurant in the 1980's I felt the same. I have watched over the years as various renditions of Chicken Tortilla Soup have come and gone, most delicious but none measuring up to Fritzbee's level. Some created their flavor base with tomato sauce; others were nothing more than chicken broth with tortilla strips on top.

In my attempts to ensure that even when Frtizbee's closed I could continue to enjoy their soup, I created a version which relies on the flavor and substance of the corn tortilla itself as an integral part of the broth. Providing the structure to the soup in a similar way that bread does to some Italian soups, the tortilla breaks down and thickens the soup to a creamy consistency. The toppings (fried corn tortilla strips, chopped avocado, sour cream, shredded Monterey Jack cheese), add a crunch and a fresh Tex-Mex bite.

Now the matter of cilantro....there are two kinds of people in the world, those that like cilantro and those that don't. It's like a genetic tendency, that can't be swayed or convinced otherwise. Don't try to coax me - cilantro and I have never been friends. And my husband is hesitant to eat at Mexican restaurants worried his food will be laced with what to others, is a staple condiment.

So if you are genetically inclined to appreciate it, pile on the cilantro. If not, you will appreciate my revelation while chopping cilantro one day in prep for a cooking class: cilantro smells like stink bugs. That evening one of my cooking students interjected unprompted, "You know, cilantro smells like stink bugs." There you have it - proof positive! Those of us that live on the East Coast have unfortunately become familiar with this immigrant from Asia over the past few years as these pesky insects have darted about our heads, clogged up our gas fireplaces, dive-bombed into our hair during church meetings, fouling the air with their scent. It does not necessarily follow that they taste the same as cilantro.....I will leave that up to someone who likes cilantro to be the judge!

chicken tortilla soup

4 cups rich chicken stock

1 large onion, chopped

3 cloves garlic, minced

½ can chopped green chiles

1 pinch of dried red pepper flakes

2 medium tomatoes, peeled and finely chopped

1 ½ cups shredded or chopped cooked chicken

12 corn tortillas

salt and pepper to taste

1/2 tsp. ground cumin

Toppings:

1 peeled, coarsely chopped ripe avocado

Sour Cream

Chopped cilantro (optional)

1 cup Monterey Jack or Cheddar Cheese, shredded

1 lime cut into thin wedges

-Saute onion and garlic in 2 tab. oil until soft, about 5 minutes. Add chicken broth to pot along with green chiles, red pepper flakes, tomatoes, chicken and 8 corn tortillas torn into small pieces.

-Simmer covered, over medium heat, about 30 minutes until tortillas are broken up and absorbed into broth. Season with cumin, salt and pepper.

-Cut remaining tortillas into thin strips and fry in vegetable oil until crisp and golden.

-Serve soup with chopped avocado, dab of sour cream, shredded cheddar or jack cheese, lime wedges and tortilla strips. Garnish with chopped cilantro or parsley.

-Serves 6

The corn tortillas break down to thicken the soup as it cooks to a creamy consistency.

You’ll love how easy and flavorful this soup is!

PERSNICKETY NOTES:
-For a heartier version, add 1 cup frozen corn niblets and 3/4 cup black beans to the soup when the tortillas are added to the broth.

-If you do not have a rich, chicken stock on hand in your freezer, use boxed chicken stock or canned chicken broth and add 1 tab. "Better Than Boullion" paste to develop a rich chicken flavor.

-Best option for the broth - purchase a whole stewing chicken and place in large pot. Cover with water and add a whole quartered onion, 3 stalks chunked celery, 3 carrots in large chunks, 3 sprigs parsley and salt and pepper. Simmer over low heat 2 hours. There you have your rich broth and
chicken for the soup!

-If you like your Mexican food spicy, in addition to the green chilis, add 1 finely chopped jalapeno pepper (or canned), dried red peppers flakes or hot sauce, to your taste.