How to Make a Wonderful Chicken Tortilla Soup

Follow this recipe to make an amazing soup that is equally at home for a summer night or a cozy winter evening. This is a specialty of mine, and combines various aspects of different versions of this soup I've encountered throughout the years. A fusion of native Mexican cuisine and American cooking techniques, it's quite easy to make all in one pot and combines several flavors and textures for a complex and satisfying taste experience.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb chicken meat, breast preferred, chopped into bite-size morsels
• 1 15 oz can black beans
• 1 28 oz can crushed tomatoes (Dei Fratelli brand is a good choice)
• 1 15 oz can hominy
• 1 4 oz can diced green chiles
• 1 medium onion, chopped
• 3 cloves garlic, fresh, finely chopped
• A bundle of cilantro
• 4 cups chicken broth
• 1 tsp oregano
• 1-4 tbsp chili powder to taste
• 1 tbsp olive oil
• (Optional garnishes) tortilla chips, avocado, sour cream, shredded cheese, and chopped green onion

1. In a large 8-quart saucepan, sautee onion and garlic together in olive oil over medium-high heat until onion is translucent. Add chicken and fry until cooked thoroughly, usually about seven or eight minutes.

2. Add broth, can of crushed tomatoes, can of chiles, chili powder and oregano and bring to a boil. It's acceptable to use bullion in place of broth. Since chili powders vary in potency, it can take as little as 1 tbsp. or as much 4 tbsp. to get the desired flavor and color in the soup. You want the chili powder flavor to be present, but not overbearing. The soup should not be quite as brown as chili, but definitely not red like tomatoes. Bring this mixture to a boil, reduce heat to medium-low, and simmer for a half hour.

3. Next, drain black beans and hominy and add to the soup. Take about a quarter of the bundle of fresh cilantro and chop it finely, taking care to pick out any stems. Cilantro is the most important flavoring component of this soup; make sure to use only fresh, healthy plants. (Note: NEVER dried. Dried cilantro is available in some parts of the US, but DO NOT use it.) Stir the cilantro into the soup and let simmer for about another hour.

4. Ladle into bowls and garnish with tortilla chips, sour cream, sliced avocado, shredded cheese, and chopped green onion.

Tips & Warnings

• As always, the usual safety precautions apply when cooking. Don't burn yourself and don't create a hazardous situation where your soup can be knocked off of the stove.

[maggiedarr]

on 7/17/2009 I LOVE chicken tortilla soup--will definitely have to try this recipe!