Chicken Tortilla Soup
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, chopped
4 cloves garlic, minced
1 tablespoon New Mexican chili powder
2 teaspoons dried Mexican oregano
2 teaspoons cumin
1/2 teaspoon Kosher salt
20 ounces crushed tomatoes
3 cups chicken stock
1 cup frozen corn, defrosted
1 7-ounce can diced fire roasted green chiles
1 15-ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Garnishes:
Homemade tortilla chips (recipe below)
Sliced scallions
Shredded cheddar cheese
Avocado, diced
Method
In a medium stock pot, heat oil over medium-high heat. Add chicken in a single layer and cook for a minute without stirring. Stir for about 3 more minutes, until chicken is almost cooked through. Remove to a bowl and set aside.
Reduce heat to medium. Add onion and garlic to the pot and saute until soft, about 4 minutes. Stir in chili powder, oregano, cumin, salt, crushed tomatoes and chicken stock. Bring to a boil, and simmer for 10 minutes.
Stir in corn, chiles, beans, cilantro, and reserved chicken with any accumulated juices. Simmer for another 10 minutes.
Ladle soup into individual serving bowls, and top with tortilla chips, sliced scallions, cheese and avocado, as desired.
Homemade Tortilla Chips
from Dan
Ingredients
Corn tortillas, cut into triangles
Canola oil
Method
Heat oil in a deep, non-stick pan to medium/medium-high heat. Use enough oil so that it is at least 1/2 to 3/4 of an inch deep (note: do not heat the oil so much that it begins smoking). Drop handfuls of tortillas at a time into the oil. Flip them over as necessary. Fry until golden brown. Drain on paper towels and season with a dash of salt, pepper or other desired spices.
NOTES
Updated version of a very old favorite. More herbs, more spices, less tomatoes. So, so perfect. Nowadays, as in the first photo, I also refrain from adding avocado and cheese at the table, so as to make it a little lighter.
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