No picture for this recipe, as we quickly packed it up to take out for picnic last night (Sunsets over Elliot Bay are often beautiful, with the oranges and purples all around). The reason you fry only some of the veggies is to get a variety of tastes. There’s a difference between carmelized onions and peppers vs just plain old stewed onions and peppers. This gives the soup a little more complexity in taste than most Tortilla soups.
- 10 cups chicken stock (or water in a pinch)
- 2 tablespoons tabasco
- 2 tablespoons kosher salt
- ground pepper (to taste)
- 2 tablespoons chili oil
- 1 red onion
- 1 green pepper
- 1 red pepper
- 2 ancho chiles
- 1 lb. boneless chicken (I prefer dark meat, as it’s a little moister)
- 1 can sliced tomatoes (14.5 oz)
- 4 corn tortillas, cut into slices
- Shredded Monterrey Jack Cheese
- Chives or cilantro (for garnish)
Place chicken stock on medium heat. Add tobasco sauce, salt and pepper. Heat to a simmer.
While the broth is coming to a simmer, slice peppers, onions and chiles. Place half of the vegetables in soup pot. Save the other half for later. Also cut chicken pieces into chunks.
Heat skillet over medium-high heat and add oil. When oil starts to sputter, place peppers, onion and chiles into skillet. Cook until nearly translucent. Add chicken, and fry. When pieces are thoroughly cooked, add entire contents of skillet into the soup pot. Add tomatoes.
Add tortilla strips to hot skillet, and bring to a near crisp. Place strips on a paper towel and salt to taste.
Allow soup to cook for 60 – 90 minutes. Place into bowls, and top with tortilla strips, cheese and chives.