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].