Tortilla soup
I love this tortilla soup-ish. Let me be clear, there is nothing traditional about my version of tortilla soup. But this nod to the classic comes together quickly and it is delish with all those yummy familiar flavors.
Also, will it ever stop raining? Bring on the soup…
XO, km
THE DISH:
Tortilla soup | serves 4
THE STUFF:
2 tablespoons EVOO
1 small white onion, chopped
1 small jalapeño, seeded, cored and chopped
2 cloves garlic, chopped
1 poblano pepper, seeded, cored and chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Kosher salt
1 (14 oz) can black beans, rinsed and drained
1 (15 oz) can diced tomatoes
4 cups low-sodium chicken broth
2 cups shredded cooked chicken (2 small breasts)
1/2 cup cilantro, chopped
6 small corn tortillas
1/4 cup canola or vegetable oil
1 avocado, cubed
Shredded Monterey Jack cheese
THE HOW-TO:
Warm the olive oil in a large soup pot and sauté the onion until soft, about 5 minutes. Add the jalapeño, garlic and poblano and sauté, stirring often, until soft, about 3 minutes. Add the ground cumin, chili powder and 2 teaspoon salt and allow spices to toast, about 2 minutes.
Add the black beans, tomatoes and chicken broth and bring to a low boil. Reduce the heat to a simmer and add the chicken and cilantro. Allow the soup to simmer for about 15-20 minutes over low heat to allow all the flavors to come together. Adjust seasoning with salt and keep warm over low heat.
Cut corn tortillas into small strips. Warm the vegetable oil in a small frying pan. Test the oil by dipping one tortilla strip. If the oil sizzles it is ready to fry. Working in batches, fry tortillas for about 2 minutes. Transfer to a paper-towel lined plate and immediately season well with salt.
To serve, ladle soup into bowls and top with cheese, cubed avocado and tortilla strips. Serve at once.