A month or so ago I was majorly craving chicken tortilla soup. I had never actually made it before so I looked up a couple recipes on the Internet to see what the basic ingredients were, and then came up with one specific to our family’s taste and preferences (i.e. lots of garlic and a thicker soup). It’s incredibly easy and very yummy…
Chicken Tortilla Soup
In a large pot, saute one or two yellow onions and two heads of garlic (unchopped) in a stick of butter. After the onion and garlic start to brown, add several handfuls of flour and stir well to coat vegetables. Let roux/vegetables cook for several minutes, stirring often, until you see the butter and flour mixture start to brown (it’s helpful to use a wooden spatula for stirring this so you can scrape the bottom of the pan). Slowly add about four to six cups of strong chicken broth to roux/vegetables, making sure to stir well as it thickens or else you’ll get flour lumps. After the soup has thickened and started to bubble again, stir in two 28 oz. cans of diced tomatoes in their juice. You can also add some beans (we like black beans) and a can of green chiles at this point…it’s good with them and good without. Add a good amount of cooked chicken torn into bite-size pieces. Season generously with salt, cumin, oregano, chili powder, paprika, pepper and some kind of smoked seasoning (I love Trader Joe’s South African Smoke seasoning grinder!). Let soup simmer for 10 minutes or so to let the flavours meld. Serve with grated cheddar cheese and tortilla chips*.
*Note: If, perchance, you have pregnancy brain and decide to make this soup and don’t have any tortilla chips on hand…DO NOT substitute stick pretzels. Yes, they may be salty and crunchy like tortilla chips, but that doesn’t matter. Once they’ve sat in your bowl of soup for a couple minutes, they become really soft and worm-like and very unappetizing. Not recommended at all.