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Tuesday, November 14, 2006

Lazy gringo tortilla soup

This recipe is adapted from The Daily Soup Cookbook (thanks, Angelica!). You’re supposed to fry your own tortillas into crisp strips. But maybe you're tired, spent most of the day on your feet, dealt with a big public temper tantrum, didn't return from grocery shopping until 7:30, hate deep frying anything anyway. In that case, you can just use tortilla chips and it’s almost as good.

2 white onions, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 bunch cilantro stems, finely minced
(1/2 chipotle chile in adobo, with ¼ teaspoon sauce, minced)
½ (28 oz) can diced tomatoes
3 cups chicken stock
boneless, skinless chicken thighs or breasts
¼ cup chopped scallions
¼ cup chopped fresh cilantro leaves
fresh lime juice
grated cheese
avocado, peeled, pitted, and chopped
tortilla chips

Heat 2 tablespoons of oil in a stockpot over medium heat. Stir in onions and garlic, cook until translucent. Add oregano, cilantro and a little salt, cook for a couple minutes, and then add the chile, tomatoes, and stock.

Meanwhile, cut chicken into small cubes and poach until cooked. Add to soup.

Just before serving stir in scallions, cilantro leaves, lime juice, and some chips. Fill each bowl with about ¼ cup broken chips. Ladle soup over chips, then top with cheese and avocado.

If you can find it, use queso blanco cheese. Otherwise, Monterey Jack is fine – we used provolone just because we had some left over from the weekend. I skipped the chile because I wanted Jasper to eat the soup.

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