PrintStep-by-step smokin' tortilla soup recipe
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EnlargeYears ago, my mom told me about a similar recipe that used leftover Thanksgiving turkey, but I decided that chicken would work just as well. I also added extra heat and smoke with chipotle peppers to make this soup really special.
Also on C&I: Fall is in the air and soup's in the kitchen
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What you do
Preheat broiler.
1. Use 2 pounds leftover chicken, turkey, a rotisserie chicken, or poach your own. If poaching, here’s what you do: Put chicken thighs or breasts in a large stockpot and cover with water. Add 1 peeled carrot, 1 stalk of celery, 1 bay leaf, 1 teaspoon Mexican oregano, 1/2 teaspoon whole black peppercorns, and 1/2 teaspoon sea salt. Turn heat on high and let come to a boil. Turn heat to low and simmer for 20–30 minutes, or until chicken falls off of the bones. Let chicken cool slightly; shred and set aside.
2. While the chicken is cooking, arrange 2 medium onions and 1 head of unpeeled garlic on a cookie sheet, drizzle with a bit of oil, and slide under the broiler. Cook until onions char a bit, about 15–20 minutes.
3. Place 6 tortillas directly on the oven rack so they can crisp up. This will take 5–10 minutes.
4. Put 2 large cans of whole tomatoes with juices (roasted are great) and 4 canned chipotle chiles in adobo sauce in a food processor or blender and purée. Put this mixture in the stockpot, along with 4 cups of chicken stock and 4 cups of water.
5. Put charred onions and toasted tortillas into a food processor. Squeeze the soft roasted garlic cloves into the food processor and pulse with tortillas and onions until blended. (This is the soup’s thickener and will resemble a slightly chunky paste.) Add paste to the stockpot.
6. Add shredded chicken to the stockpot and let soup come to a boil. Reduce heat to a simmer and let cook for another hour or so. Add salt and pepper to taste.
7. Make toasted tortilla strips for a garnish. Preheat oven to 450 degrees. Cut 8-10 corn tortillas into ½-inch-wide strips and put in bowl.
8. Add 1 teaspoon chile powder and 1/2 teaspoon sea salt to the bowl, and drizzle strips with enough oil to lightly coat. Toss with your hands to evenly coat and spread out on a cookie sheet.
9. Bake until crisp, about 15 minutes. Flip the strips over halfway through cooking.
10. Serve soup with toasted tortilla strips, lime, and cilantro.
Ellise Pierce is the Cowgirl Chef. Visit her online at www.cowgirlchef.com, and read the rest of her column in the October 2009 issue of C&I, online soon.
