Oregon Transplant: Recipe Redux: Tortilla Soup

Happy Cinco de Mayo!

Tortilla Soup is one of my ultimate favorite soups. In the world. Like, ever. It would be included in my top 5 list. It's a soup that I have on hand at all times, via the freezer, joining the likes of Clam Chowder, Tomato Soup, and Potato Soup. There's rarely a time I would ever turn down Tortilla Soup. In fact, I can't even think of a reason I would turn up my nose. Well, I guess if I had food poisoning, but then I wouldn't be eating anything...

Getting a little off track there :)

Here's the thing with tortilla soup- it's really just a tomato and chicken soup. Sure, you add spices, onions, cilantro. But, a lot of the "soup" is added in the form of toppings after doling out a bowl. This makes it customizable, reducing the chance of nay-sayers. If someone doesn't like avocado, they don't have to add it to their bowl. If someone doesn't want sour cream in their soup, again, they can omit it. Cheese and even the tortilla strips don't have to be added.

I can't imagine the soup without those things, but I'm just saying. Customizable.

I've been making this soup for years. I've never deviated from the recipe because the recipe makes the perfect tortilla soup for me. I'm not into beans or corn in my tortilla soup. I like my broth simple, flavored by chicken, chicken broth, tomatoes, and Mexican spices. I found this recipe in Sunset magazine years ago, and I've never needed another. I first posted my Tortilla Soup recipe in 2012, with pictures I now consider "lackluster" (in absence of a better word for those pictures). The pictures just didn't do justice to one of my favorite things in the whole wide world. I wanted to make it look as good as it tastes.

And I'm happy with the redux!

Sometimes I make my own tortilla strips, and sometimes I cheat. You can find commercial tortilla strips at the grocery store among the croutons. They have different flavored kinds, but I always just buy the plain. I don't need any other flavors competing in my soup.

Doesn't this picture just beg for a margarita Or a Corona with a lime? Why, yes. Yes, it does.

Little Mariota is still keeping me plenty busy around the house. His potty training is going quite well. He had multiple accidents the first couple of days, and then he had none yesterday. He had a small one today, but it was right in the middle of wrestle-mania with Gizmo. Which makes me think that it was just excitement. He is just a puppy, so those things are bound to happen. He got his 3rd round of puppy shots yesterday. I think he has one more round, plus his rabies, and then he'll be all done! Everyone at the vet's office yesterday LOVED him. He got pets from basically everyone that works there. They told me he might be lethargic after the shots, but that definitely didn't happen. Yeah, he took a short nap when he got home, but then it was full steam ahead-

Chew on Dad's dirty socks? Check.

Chase Haloti and try to climb on his back? Check.

Bark, whine, cry, and jump in circles at Gizmo because he's too high to reach? Check.

Run willy-nilly through the house, sliding on the kitchen floor, running into walls, and in general, have no regard for his little body? Check.

Puppies are the best. They make the world seem bright, shiny, and new. And they make my heart warm and happy :)

Happy Cinco de Mayo everyone! You'll find me later this afternoon sitting on the porch with a Patron Margarita in my hand!

Ingredients (serves 5-6):

1 tbsp olive oil

1 large onion, chopped

4 garlic cloves, minced

1 tsp cumin

1/4 tsp crushed red pepper

1 (28 oz) can diced tomatoes, with juices

8 cups chicken broth (here's a recipe for homemade!)

3 cups cooked chicken, shredded (I like to use leftover rotisserie chicken to make it easy)

2 tbsp lime juice

1/2 cup cilantro, chopped

toppings: diced avocado, sour cream, shredded cheddar cheese, chopped cilantro, tortilla strips or crumbled tortilla chips

Directions:

1. Heat olive oil in a large stockpot over medium-high heat. When warm, add onion. Sauté for 3-5 minutes, or until softened. Add garlic, sauté for 30 seconds. Add cumin and crushed red pepper to pan, stir to combine.

2. Add tomatoes and chicken broth to the pot. Bring to a boil, lower to a simmer, and simmer for 20 minutes. Stir occasionally.

3. Add chicken to the pot. Cook for 2-3 minutes, or chicken is warm. Remove from heat, stir in lime juice and cilantro.

4. Ladle soup into bowls and top with desired toppings. Serve immediately. Soup freezes exceptionally well, so make a big batch and store some in the freezer for a quick dinner later!

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