• An All-Season Tortilla Soup

    by  • April 19, 2010 • Dinner, Fall, Fresh Food Fast, Lunch, Seasonal Dish, Soups, Spring, Summer, Vegetables, Winter • 1 Comment

    Tortilla Soup

    Last winter, instead of serving a sick boyfriend bland chicken soup, he ate a sultry Vitamin C filled Tortilla Soup. Actually, this soup is a good choice to serve between seasons. The potatoes and the chicken give the soup the hearty weight of winter. The sweetness of the corn and the tomatoes has the reoccurring flavors of summer. When the weather abruptly switches from warm to cold to rainy, the spiciness of the soup reminds the soul that summer is on the way. Now, on those warm spring days, in which time outside is preferred to the indoors, this recipe is quick to make when the warm sun finally gives way to the coolness of moon.

    Red, White, and Purple Baby Potatoes

    Tortilla Soup

    Ingredients
    Olive oil
    1 lb. seasoned chicken (see directions/recipe below)
    1 large onion, diced
    2 to 3 cloves garlic, minced
    1 jalapeño, diced
    1 green pepper, roughly chopped
    2 to 3 tbsp. chili powder
    1 tbsp. ground cinnamon
    Crushed red pepper, to taste
    1 tsp. white pepper
    2 tsp. cumin
    Sea salt and fresh black pepper; to taste
    1 lb. baby potatoes, a mixture of white, red and Peruvian purple, quartered
    32 oz. chicken stock; low sodium
    1/4 to 1/2 cup red wine
    1-14 oz. can diced tomatoes, plain
    1 bunch of thyme (tied with twine)
    1 tbsp. tomato paste
    1 lb. of sweet corn, fresh or frozen
    The zest and juice of one lime
    1 cup cilantro, chopped
    Garnish with chopped scallions, fried tortilla shells (store-brought or read recipe below) and sliced avocados

    Directions
    1. In a large pot, heat 3 tbsp. of olive oil over medium-high heat. Add chicken and cook until done. Remove to a plate and set aside.

    2. If needed, add more olive oil to the pot, then stir in the onions. Cook until translucent. Mix in the garlic and stir for 30 seconds. Add the jalapeño and green pepper and cook until slightly soften.

    3. Add the spices and mix until fragrant. Add the potatoes, chicken stock, red wine, diced tomatoes, thyme, chicken and tomato paste. Adjust seasonings. Cover and bring the soup to boil, then reduce heat to simmer until potatoes are soft/cooked.

    4. Add the corn and the lime zest. Continue to simmer until the corn is just cooked.

    5. Add the the lime juice and the cilantro. Continue simmering for 1 to 2 minutes. Turn the heat off.

    6. Ladle soup into individual bowls. Garnish with scallions, fried tortilla shells and sliced avocados.

    7. Enjoy.

    Seasoned Chicken

    Ingredients
    1 lb. chicken breast or thighs, boneless and skinless, sliced thin
    1 tsp. ground cinnamon
    1/8 tsp. crushed red pepper, to taste
    1/8 tsp. white pepper
    1 tbsp. cumin
    Salt and fresh pepper, to taste
    1 tbsp. chili powder
    1/2 tsp. smoked paprika

    Directions
    1. Mix all ingredients together. Set aside to marinate.

    Fried Tortilla Shells

    Tortilla Soup

    Ingredients
    4 to 8 corn tortilla shells
    Peanut oil, enough to fill a black skillet, at least 1/4 inch deep
    Sea salt; to taste

    Directions
    1. Preheat peanut oil in a black skillet over medium-high heat.

    2. Meanwhile, cut tortilla shells into 1/2 inch wide strips

    3. When the oil is hot, carefully place tortilla shells in the skillet. Stir and/or flip occasionally, but they will initially stick together. As they brown, they will separate into individual strips. Fry them according to your personal taste for hardness, i.e. the longer they’re in the skillet, the harder they will taste. Be careful not to burn, for it cooks fairly quickly.

    4. Remove strips onto a paper towel lined plate. Sprinkle with salt.

    Tortilla Soup


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    One Response to An All-Season Tortilla Soup

    1. April 24, 2010 at 10:53 am

      I love tortilla soup, and yours seems especially healthy and delicious. Can’t wait to give this recipe a try.

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