Tortilla Soup

Posted in Savory, Soup, Spicy, Uncategorized, Winter on Feb 15, 2010

074It appears that all we eat is soup around here. That’s not really the case, but it’s winter and I’m trying to get my kid to eat produce – and soup always sounds like a friendly-vegetable-delivery-system. With my flair for screwing up recipes, or blatantly not even trying to use a recipe, we’ve had some really weird soups over the last month and half. Part of me thought, hey, I should look up a great recipe for Tortilla Soup. But then, why break my streak?

We’re winging it over here – come along for the ride!
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Here’s what we started with:

  • 1 box of chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 small yellow onion
  • 2 cloves of garlic
  • 1/3 cup diced jicama
  • 3 key limes
  • 1 ear of corn
  • 1 handful of fresh cilantro
  • about 1 tsp fresh oregano
  • 1 chipotle pepper (packed in abodo sauce)
  • fresh corn tortillas
  • olive oil
  • monterey jack cheese
  • salt and pepper

Okay, so – we started out by slicing the peppers, onions and garlic.  I tossed them into our cast iron skillet along with the corn on the cob, and drizzled them with olive oil.  I cooked over medium heat until they started to get fragrant.  The pan was pretty hot at this point, so I scooted everything over, and made room for the chicken.

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Once the chicken was in the pan, we gave everything a good dash of salt and pepper.

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And then we cooked it until the veggies were softened and the chicken was brown.

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The chicken needed a bit more time, so I left it in the pan, and scooped the peppers and onions into the ‘Ja along with the garlic, some of the cilantro and oregano and pureed.

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Once all that was smooth, I added a single chipotle pepper (about the size of my thumb) that I had cut in half and removed the seeds from.  My kids are wimps.  More puree action, and we were ready to get our soup on.

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Next, I stripped the corn off of the cob, and chopped up the herbs.

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And then, every thing went into the pot – the chicken broth, the pureed vegetables, the corn, the chicken (which had been finished, and then sliced into chunks) and the diced jicama.  I sprinkled on the rest of the herbs, and let it cook for about 10 minutes.

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Meanwhile, I crisped up some tortillas to add to the soup at the last minute.

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Once the tortillas were crisp, I sliced them into strips and sliced up the pretty key limes.

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And, here’s the finished product, garnished with monterey jack cheese.  Taking pictures of soup is hard!  It was actually pretty flavorful and had nice textures going on, but the picture looks like a bowl of nothing.  It was good!  I swear!

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Predictably, The Boy was not willing to give this soup his hearty approval because it was a bit spicy, and he basically ate the tortillas, cheese and chicken. That said – he ended up eating broth (with vegetable puree) by default and lo, he did not die.  We agreed that this was a partial success – and we’re going to leave it at that.  Maybe it’s time to leave the soups behind, and tackle salads.  (That sound you hear?  The Boy is screaming in anticipation of leafy greens.)

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  1. buffi says:

    My kids beg me to make tortilla soup. My recipe is super easy (okay, okay, it involves a MIX for the flavor part, but also has carrots, zucchini, tomatoes, and corn, so I call that victory!

    We’ve been doing LOTS of soups this very cold winter!



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    B
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