Wednesday, March 20, 2013

A shortcut Version of Tortilla Soup

My Shortcut Version of Tortilla Soup

The first time I tried tortilla soup, I was on vacation with my parents and my sister in Mexico City. Everyone else tried different Mole dishes to which they were not familiar and I got this wonderful bowl of soup with a platter of assorted toppings. To say the least all of us fell in love with tortilla soup and it was a staple of our diet during out trip. They had many more toppings than what I usually prepare myself in my version, like pork rinds and deep fried onions. I much prefer fresh and simple toppings myself. 


The key is to fry your own corn tortilla's, as it is just not the same with bagged chips. I always use fresh avocado and fresh tomatoes too, it just makes the soup so much better. The short cuts are really just using a really good quality salsa rather that chopping so many chilies and onions. I also use the all purpose rotisserie chicken, which really speeds things up. I usually order one that is already cooled as there is no need for it to be hot and they usually sell it for a few dollars less after it has cooled. I hope you enjoy this as much as my family does. I believe my daughter Trina has come up with a new version, I will see if she will share soon. I am sorry I do not have a picture of my soup yet, I will add one soon. This is a very old picture of me on a donkey in Mexico City. That was before my joints were too sore to get me up that far. I do not think I could do that anymore.





Quick and Easy Tortilla Soup

This recipe has been adapted using many other versions. Using the Rotisserie chicken and salsa in the soup cuts out many steps and makes it a quick dinner.

Ingredients
1 Rotisserie Chicken, shredded
2 900 ml tetra packs of Chicken Broth ( I use Kitchen Basics because it is Gluten Free)
1 onion, chopped
5 carrots, peeled and sliced ( not traditional but I like carrots in my soup)
½ cup salsa (I like Herdez)
Cooking oil ( I use olive or coconut)
2 tomatoes, chopped
1 clove garlic, chopped finely
½ cup chopped fresh cilantro (optional)
1 cup frozen corn
1 cup black beans (optional)
1 tsp cumin
Salt and pepper to taste

Toppings
Guacamole (homemade is recommended recipe to follow)
1 pkg. Corn Tortilla’s Cut in strips and fried to crispy
Sour Cream
Salsa
Grated Cheddar Cheese (or other if you like)

Optional toppings
Finely chopped Green Onions
Pork Rinds
Chopped Cilantro
Chopped Jalapeno’s

To make the soup

Saute the chopped onion and garlic in 1 tbsp. of cooking oil until softened, and lightly caramelised. Add the chicken broth, carrots, ½ cup of salsa, chopped tomatoes and cumin. Simmer until carrots are softened or longer if you prefer. Add the frozen corn, beans and chopped cilantro. Simmer 15 minutes longer, to blend flavors. Season with salt and pepper to taste.

For tortilla strips: In a large fry pan, Add about ½ inch of oil and heat for frying.
Cut small corn tortilla’s into strips and fry until crispy in small batches. Remove to a paper lined serving dish. Sprinkle with a little salt when you remove them from the oil.

Serve the soup in bowls and let everyone add their own toppings. I like to start with the cheese so it melts into the soup. Finish with a few of the fried tortilla’s

Serves 4-6 


Guacamole
2 or 3 ripe avocados
1 lemon or lime (your choice)
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. chili powder
2 tbsp salsa


To make Guacamole, skin and mash the 2 avocado’s. Add juice of 1 fresh lemon or lime, 2 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. chili powder. Add 2 tbsp. salsa. (You can make a more complicated recipe of guacamole if you like, but this one is quick and easy). The taste of fresh guacamole is so much better than packaged and there are no preservatives or additives, it is just so good.


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