A Twist on Tortilla Soup

One of the classic dishes you’ll often find in Mexico is tortilla soup.

There are a multitude of versions of this dish. We’ve had it made only with broth and served with toppings like avocados and tortilla strips. We’ve had a version with chicken in it, and a version with beef.

I decided to try a modified version this year, using a base recipe from a Mexican cookbook. But I changed it up.

I made my own chicken broth, shredding the chicken to put in the soup. I made my own tomato base. And I added potatoes and corn for some extra flavour and heartiness.

Here’s how it turned out.

First, I made homemade chicken soup: a chicken carcass, simmered with carrots, celery, onions and spices.

The soup simmered for several hours, then I reserved the broth, removed all the meat from the carcass, and discarded the vegetables.

While the soup was cooking, I roasted tomatoes with peppers, onions, jalapeños, poblano peppers, garlic, salt and pepper, olive oil and cilantro. If you ever read this blog, you know my roasted tomatoes are a go-to in my kitchen, often for spaghetti sauce or to use instead of buying canned tomatoes. In this instance, I added cilantro and different spicy peppers to create more of a Mexican flavour. Here’s the recipe – it’s so easy and delicious that you’ll wonder why you ever buy canned tomato products!

Before roasting (above) and after.

Once the vegetables are done roasting, I blended them and saved approximately a cup of the tomato sauce to use in the soup. The rest can be saved in the fridge for a week or frozen to use later.

So I had the chicken broth ready (in a pinch you can use store-bought broth) and the tomato base (I guess you could use canned but why?) I also had my shredded chicken from the soup carcass, diced potatoes, and approximately a cup of canned corn.

Heat a tablespoon of oil in a large pot, then sauté the  tomato puree. Boil for two minutes, lower the heat and cook for 5 minutes, stirring constantly.

Add 6 cups of chicken stock, and return to boil. Add salt and pepper to taste. Add diced potatoes, shredded chicken and corn, if desired. Cook for 15 minutes.

While the soup is simmering, prepare the tortilla and jalapeño toppings.

Cut tortillas into strips and slice jalapeños into circles. In a pan, heat ¼ cup of oil, and fry the tortilla strips until crispy; then fry the jalapeños until crispy.

Slice avocados as an additional topping.

Serve the soup in individual bowls, garnished to taste: adding tortilla strips, fried jalapenos, shredded cheese, avocado slices, sour cream and/or feta cheese.

Enjoy the flavours of Mexico!

Tortilla Soup – my modified version

Ingredients

Tomatoes, onion, garlic and peppers (bell peppers and any hot peppers you’d like to add – adjust to your heat tolerance)

Chicken stock

If you make your own stock – shred chicken to add to the soup

Tortillas

Jalapeno peppers (if desired)

2 diced potatoes

½ cup of corn

Oil

Avocados

Shredded cheese

Sour cream or feta cheese

Directions

Make roasted tomatoes with garlic and peppers (recipe here)

Use about one cup or 4 of those tomatoes and blend, adding a small amount of chicken stock if necessary

Heat 1 TBSP of oil in a large pot, then sauté your tomato puree

Boil for two minutes, lower the heat and cook for 5 minutes, stirring constantly

Add 6 cups of chicken stock, return to boil

Add salt and pepper to taste

Add diced potatoes, shredded chicken and corn, if desired

Cook for 15 minutes

Cut tortillas into strips and slice jalapenos into circles

In a pan, heat ¼ cup of oil, and fry the tortilla strips until crispy; fry the jalapenos until crispy

Serve the soup in individual bowls, garnished to taste: adding tortilla strips, fried jalapenos, shredded cheese, avocado slices, sour cream and/or feta cheese.

 

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