Tortilla Soup

I’ve said it before, and I’ll say it again. Sometimes you just need soup. A dreary day with a bit of chill in the air is often when this need occurs. Yesterday was just such a day. I chose Tortilla soup, as I was looking for something a tad bit spicy, with the belief that this would get the chill off.

Tortilla soup is one of those dishes which can have many variations. If you start with a chicken soup base with tomatoes topped with fried tortilla chips, you’re well on your way to getting a passable, if not tasty dish.

I used a rotisserie chicken as part of the equation here, more for the sake of saving a bit of time. You can roast yours, or simply plop your chicken pieces into the pot. Again, this is one of those things that can be best left to personal taste.

  • 8 cups chicken stock
  • 1 whole chicken, cooked and deboned
  • 2 Tablespoons red chili flakes
  • 4 cups diced tomatoes
  • 2 jalapeno peppers, chopped
  • Juice from 1 lime
  • 2 cups corn
  • 6 Tablespoons cilantro, shredded
  • Tabasco sauce, to taste
  • Queso Fresco, crumbled
  • Fried tortilla strips (corn chips are a passable, albeit sad, alternative)
  • Avocado sliced, for garnish (optional)

Place a large stock pot over medium heat and add your 8 cups of chicken stock. Bring to a simmer. Dice your chicken meat and add to the stock. Allow to cook for 40 minutes.

Add the tomatoes, peppers, lime juice, corn, and two Tablespoons of the cilantro. Allow to come to temperature (approximately 10 minutes). Sample and add Tabasco to taste. Allow to cook for another 10 minutes.

To serve, ladle into bowls, and top each bowl with a pinch of cilantro, fried tortilla chips, queso fresco and a slice of avocado.

Serves 4-6