From Rock and Roll Comfort Cooking by Sharon O'Connor
This fabulous soup is inspired by the version created by chef Dean Fearing of Dallas, Texas.
Chicken Tortilla Soup
6 corn tortillas4 tablespoons vegetable oil
1 onion, diced
2 tomatoes, coarsely chopped
3 garlic cloves, minced
3 medium rip tomatoes, diced
1 ½ teaspoons ground cumin
1 to 3 teaspoons chili powder, depending on your preference
1 bay leaf
2 tablespoons tomato paste
4 cups chicken stock or broth
1 teaspoon salt or to taste
Cayenne or freshly ground black pepper to taste
1 ½ cups shredded cooked chicken
1 large ripe avocado, peeled, pitted, and diced
½ cup chopped fresh cilantro for serving
1 cup (4 oz) shredded Jack or sharp cheddar cheese
1 large lime cut into 6 wedges for serving
- Coarsely chop 2 of the tortillas and set aside. Cut the remaining 4 tortillas into thin strips.
- In a heavy, medium skillet, heat 2 tablespoons of the vegetable oil over medium-high heat until it shimmers and is almost smoking. Add the tortilla strips and fry until crisp, about 2 minutes. Using a slotted spoon, transfer to a paper towel lined-plate to drain. Sprinkle the tortilla strips with salt while they are still hot.
- In a large saucepan over medium-high heat, add the onions and garlic and sauté for 7 minutes, or until golden. Add the tomato mixture and cook until the tomatoes soften and break down, about 15 minutes.
- In a large saucepan, heat the remaining 2 tablespoons canola oil over medium heat and sauté the chopped tortillas with the garlic and cilantro for 3 minutes, or until the tortillas are soft. Add the onion-tomato purée and bring to a boil. Add the cumin, chili powder, bay leaf, tomato paste, chicken broth, and salt. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the cayenne. Taste and adjust the seasoning.
- Ladle the soup into bowls and top each bowl with portions of shredded chicken, avocado, and shredded cheese. Garnish with cilantro and fried tortilla strips; serve at once.
Makes 4 to 6 servings