There’s a plethora of recipes for Tortilla Soup that really look and taste like stew or chili. My twist on this ubiquitous recipe relies on a paste of powder spices cooked among onions and a jar of grilled peppers toasted to perfection before being bathed in broth. About 40 minutes to cook and serve.
The soup is thicken in a very traditional manner without corn starch or a roux by cooking diced potatoes and diced corn tortillas with the broth. After 30 minutes of brewing, this delicious potion is pulverized with an immersion blender. Before serving diced grilled chicken and white navy beans are added.
This is a healthy, comfort food recipe utilizing spices to enhance a tasty experience either side of the border.
Ingredients (serves 6)
1 quart chicken broth
3 medium peeled diced potatoes
3 corn tortillas sliced into strips
1 medium diced onion or large leek
2 stalks celery diced
1 jar grilled red peppers including brine
Clear cooking oil such as grape seed or canola
1 Tablespoon chili powder
1 teaspoon each: cumin, cinnamon, smoked paprika, garlic powder
1 Tablespoon cider vinegar
Optional: a few strands saffron to top before serving
3 grilled or baked boneless skinless chicken breast OR shredded chicken from store bought rotisserie whole chicken
1 can drained rinsed white navy beans
Method
Heat oil in large stock pot
Add onions, celery cook 3 minutes
Add spices and stir to toast with veges stir the whole time until spices stick to bottom but do not burn. Very important as we tend to want to add liquid before the spices are toasted.
Add broth and scrape bottom of pot to hydrate the toasted spices. The bottom should be free of any spices. Add tortillas, jar of grilled peppers with brine, and potatoes, cover and cook 30 minutes until soft.
Remove lid and blend contents with immersion blender until smooth.
Add apple cider vinegar and whisk with spoon. Taste for your preferred heat level adding more chili powder and cumin if needed.
Add beans and diced or shredded chicken. I prefer diced when serving children as it can be cut up.
Sprinkle a few saffron threads on each bowl as a touch of elegance as seen in photo.
