Recipe Favorites: Tortilla Soup

The past week has been a rainy one here in the desert.  And as such, I've felt the pull to some of my soups & other fall recipes.  In hindsight, only 2 or 3 days were rainy, but the temps were below 100 for a good 5 days...which means I pretend like it's fall.  Sad, but true.

This recipe is for Tortilla Soup & I will fully admit the first time or two it will feel like a lot on the prep end, but once you make it a couple times it starts to come together very quickly.  Also, if you can chicken -- this is a good recipe to use it in.  Don't use store-bought canned chicken...just the kind you can yourself.  I'm fresh out & need to get on the ball because it makes dinner prep a cinch.

Also, I've tweaked & modified this one all sorts of different ways & it always turns out good.  If you need more soup, add more tomatoes to your blender & more chicken stock...always make extra...it is better the 2nd day.

Tortilla Soup

1 yellow onion thinly sliced
2 garlic cloves
1/2 fresh cilantro
1 C canned tomatoes
1/2 t cumin
4 C chicken broth
Shredded cooked chicken
2 t fresh lime juice

Toppings:
Shredded Monterey Jack Cheese
Chopped Avacado
Corn Tortillas - cut into strips & fried golden brown
Sour Cream

Saute onion & garlic over medium high heat in 1TB olive oil until tender, about 10 minutes.  Add cilantro for last minute.  Combine the above mixture in blender with canned tomatoes.  Blend until smooth & pour into soup pot.  Add 1 TB olive oil & cumin, heat until it thickens & darkens - about 5-6 minutes.  Over medium heat add chicken broth & cooked chicken.  Let warm & thicken.

Serve with toppings listed above -- you can switch out the corn tortillas for plain old tortilla chips, but really the authentic version is much better.  So just cut your corn tortillas into strips & fry them up...it's worth it.

This soup is good the first night, but even better the second.  So double it -- you won't regret it.