Monday, July 08, 2013

Weeknight Chicken Tortilla Soup

Yields 6 servings

2 Tbls oil, olive 
6 Each tortilla, corn, small 
2 Large onion, white chopped
1 Head garlic, fresh (12 to 14 cloves)
4 1/4 Ounce(wt)s pepper, green chile with liquid
2 tsp cumin, ground
1 1/2 Tbls Silver Service Chef's Taco Seasoning

2 Quarts stock, chicken 
2 Sprigs epazote, fresh, optional
4 Pounds tomato, beefsteak chopped
1 tsp salt 
2 Cups chicken, cooked, white shredded 
1/4 tsp pepper, white, ground 


3 Each avocado diced
1/4 Pound cheese, monterey jack shredded
1/4 Pound cheese, sharp cheddar shredded

1/4 Cup cilantro chopped 
1/4 Cup sour cream
2 Medium limes, quartered

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

Chop 4 tortillas and cut the remaining 2 into match-long strips and set those aside. Separate and peel garlic. In a large pot, heat oil over medium heat. Add chopped tortillas, onions, garlic cloves, green chilis (with juice), cumin and Taco seasoning. Cook, stirring occasionally, until onions are translucent - about 7 minutes. Add chicken stock, tomatoes and epazote, if using, and the salt. Bring to a boil. Reduce heat and simmer for 45 minutes. 

Place soup in a food processor or use a hand blender to puree. Bring the soup to a simmer over medium heat. Add the chicken and pepper and simmer until chicken is cooked through (about 5 minutes). 

Cut the avocado into ¼-inch dice. Distribute the remaining tortillas (matchsticks), the avocado and the cheeses,among individual bowls. Ladle the soup over and sprinkle top with cilantro leaves, if using. You can also drop a teaspoon of sour cream on the soup for a delightful presentation.  Serve with lime wedges on the side.

Chef's note: If you prefer, you can fry the matchsticks in hot oil and place these on top of the soup instead of in the bottom of the bowl.