Thursday, November 12, 2009

Tortilla Soup

Hello? Anybody there? The last time I posted was the weekend I found out I was pregnant with Leo. He's now three months old, so let's get this party started again, shall we? And more importantly, let's get that stupid sandwich off my homepage. It's good, but it sure isn't pretty, is it?

How's this instead?

The tortilla soup recipe I use comes from The Common Grill Cookbook. It is packed with flavor and tastes unbelievably fresh and healthy. I think the cheese topping is KEY to full enjoyment. The lemon zest just gives it that little extra something.

1 1/2 T olive oil
1 small red onion, diced
1 clove garlic, minced
1/4 lb. carrotes, diced
2 ribs celery, diced
1/2 large red pepper, diced
1/2 large yellow pepper, diced
1 Poblano chili pepper, diced
1 t fresh oregano
1 t cumin
1 T kosher salt
1/4 t black pepper
1/4 t red pepper flakes
1 28 oz. can Italian plum tomatoes, chopped
5 cups Chicken Stock
1 lb. chicken, cooked and diced
6 6" corn tortillas, cut in thin strips,
fried for garnish
Cheese Topping, for garnish

Cheese Topping
1/2 cup Monterey Jack cheese, shredded
1/2 T cilantro, chopped
1/2 T lemon zest

Heat olive oil in soup pot. Add red onion and cook until translucent, approximately 5 minutes. Add garlic and cook for 3 to 4 minutes. Stir in carrots and celery and cook until carrots are soft, approximately 6-8 minutes. Thoroughly mix in peppers, oregano, cumin, salt, black pepper, and red pepper flakes.

Stir in tomates and Chicken Stock and cook for 30 minutes.

Add chicken and cook for 30 more minutes.

To serve, ladle soup into bowl and top with fried corn tortilla strips and cheese mixture.

Cheese Topping
In small bowl, combine all ingredients; mix well.

Corn Tortilla strips (I just buy them at the store. You can find them in the produce section)
Cut corn tortillas into thin strips. Heat 1 T olive oil in saute pan. Saute tortilla strips until crispy, approximately 3 to 4 minutes. Remove from pan and place on paper towel until ready to serve.