Do you know anyone who doesn’t love tortilla soup? If you said yes, maybe it’s time to reconsider the friendship, or let them try this recipe.
To me, it’s one of those warm, traditional meals that make you smile with every spoonful… And this one will make your grin even bigger when you find out how simple the recipe is.
Actually, I have two of them –one’s a little more complicated than the other (I’ll share that recipe, too).
Today, we’re taking the simple, 21 Day Fix-approved route since that’s what I did last night and it was pretty much addicting. No, really –Pete and I couldn’t stop eating it. In fact, we even made a second batch.
(Consider yourself warned 21 Day Fix’ers. Keep those portion containers handy!)
Here’s what you’ll need:
-1/2 cup of yellow corn
-3 garlic cloves
-1 chicken bouillon cube (use sea salt for those on the 21 Day Fix)
-2 chicken breasts
-1 tsp. cayenne pepper (I love spicy, so I’ll double/triple up)
-1 tsp. cumin
-Feta or goat cheese (I had fresh mozzarella and it was awesome)
-Whole grain tortilla chips
-3 tbs. extra virgin olive oil
1. Put a large pot over medium meat. Add the olive oil.
2. Chop onions and tomatoes. Throw them in the blender along with the garlic, add a little water to help blend easily.
3. Strain this mixture over your hot pot with olive oil. You better hear it sizzle –that’s the fun part. Watch your sauce turn bright red. So beautiful.
4. Add cumin, cayenne, bouillon cubes, corn, chicken and water (about 5-6 cups). Turn it on high, stir, and let it boil for about 20 minutes.
5. Take the chicken out. Lower to medium heat and let the soup continue to boil. Shred this chicken as finely as possible (I like to press it with my fingers until it’s super stringy). Toss that back into your soup.
6. Carefully taste test it –it it’s not thick enough, let it boil for a while longer. Add salt if needed. My soup boiled for about 30-45 minutes total.
1. Pour soup into a bowl.
2. Sprinkle your cheese and crushed tortilla chips.
3. Add sliced avocado.
4. Dig in!
The more “complicated” version (more like traditional) involves using guajillo chiles, fresh corn tortillas, queso panela, Mexican crema and cilantro. Warning: This one is NOT 21 Day Fix approved! <— but it can easily be tweaked just use the recipe above with guajillo chiles, sub corn tortillas for whole grain and take out the crema.
1. Soak 2 chiles in hot water and let them soften for about 10 minutes (take the stems and seeds out before).
2. Blend and strain chiles in with the tomatoes, onions and garlic mixture.
3. Add chopped cilantro into your soup 10 minutes before serving.
4. For the tortillas, cut them into thin strips and fry/bake them until crispy.
5. Plop a dab of Mexican crema, a few slices of avocado, sprinkle a little chopped cilantro and you are GOLDEN, my friend.
Expect a beautiful rich burnt red color with deep, complex flavors… Provecho!