Tortilla Soup....

This isn't the first time I've made something and before I've gotten the chance to share it - someone steals my thunder.  In this case, it was the delightful Ree Drummond.  I laughed out loud when I caught sight of her post, "chicken tortilla soup". 

Last week I made tortilla soup which we enjoyed with our leek tart.  Mine is a little different - but I guarantee you her pictures are way better.  Check out both of the recipes and combine them or choose one - either way, tortilla soup is mighty tasty.  Hope you enjoy!

I had leftover chicken breast bones from our chicken dish last week   I made some chicken stock and then pulled the remaining meat off of the bones.  Alas, my craving for tortilla soup had begun.  I didn't really have a recipe to work from, but I read so many recipes, I had lots of ideas floating around in my brain.  I also have a pretty well-stocked pantry - I just decided to improvise and taste along the way. 

I found a half can of chipotle peppers and a half of a can of tomato paste in my freezer.  I simply blended them with  some of my chicken broth, a half of a can of black beans, some smoked paprika and garlic powder.  I pureed the mixture and poured the contents into my stockpot with the chicken stock. 

I added a tablespoon of this for good measure - love this stuff!

I also found cumin seeds in my spice cabinet.  I toasted 3 tsp and then ground them in my coffee grinder.  Weirdly enough, they smelled like cigars - not an unpleasant scent!  I added the ground cumin and some kosher salt to my already simmering soup base.  

I sliced some flour tortillas (Ree prefers corn, apparently), tossed them with canola oil, smoked paprika, and a little salt and then baked them on a cookie sheet until browned and crispy.  

I finished the soup by adding the remaining black beans, some corn, and the shredded chicken.  We served ours with sliced cheddar, the tortilla strips, a squeeze of lime, and a dollop of sour cream. 

It was zesty, hearty, and wonderfully delicious!  Perfect with leek and goat cheese tart [and a Sam Adams].