Spicy Tortilla Soup

We watched a great independent Latino comedy called, “Tortilla Soup” on Netflix Instant. I wish that there were recipes from the show, but alas, I’ve not been able to find any. There was this squash blossom soup, you see, that looked amazing. If I can get blossoms from my farmer this late in the season, I think I’ll try that next.

The day after we watched the show, I put together a version of tortilla soup inspired by the movie, attempting to recreate as best I could what I saw on screen. While I don’t know how close it really is, it certainly came out beautifully!

Spicy Tortilla Soup [printable recipe]

  • 2 cups chicken stock
  • 1 cup veggie stock
  • 1 1/2 lb fresh, ripe tomatoes, seeded and chopped1
  • 1 jalapeno, seeded and minced
  • 1 medium yellow onion, diced
  • 3 – 4 cloves garlic, crushed
  • 1 1/2 cups shredded, cooked chicken2,3
  • 1/4 cup shredded cheese
  • 1 tbsp fresh cilantro, minced OR 1/2 tsp dried cilantro
  • 1 tbsp lime juice
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • oil
  • salt
  • sour cream
  • Flour-Corn Tortillas, cut into 1/4″ strips and fried or baked until crispy

In a medium saucepot set over moderate heat, saute onions in oil with a pinch of salt until tender. Add garlic and jalapeno, continue to saute for another 2 – 3 minutes until everything is tender and fragrant. Season with cumin, oregano, thyme and dried cilantro (if using), deglaze with a bit of chicken stock.

Add chopped tomatoes, remaining chicken stock and veggie stock. Stir well. Bring to a simmer, increasing heat if necessary, and simmer for 10 minutes. Puree roughly with an immersion blender or in batches in a regular blender (return to the pot when finished). Stir in chicken, fresh cilantro (if using), lime juice and cheese. Cook for 2 minutes more.

Serve with a garnish of tortilla strips and sour cream.

Notes:

  1. Roughly a bit less than a 28 ounce can of tomatoes. You can use it all easily.
  2. Like leftovers from a roast chicken or a rotisserie chicken.
  3. If you’re vegetarian, use cooked black beans instead and add them with the tomatoes. A tablespoon of nutritional yeast is also great (I used this myself).

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