Cooking :: Tortilla Soup

Chop 2 large onions and 2 red peppers.  Put the onions and peppers in large pot with 2 tablespoons of olive oil, 2 chopped garlic cloves, 1 tablespoon of cumin, 1  tablespoon of chilli powder, 1 1/2 teaspoon salt and 1 1/2 teaspoon black pepper.  Saute over medium high heat until veggies are soft.

Add a 15 oz. can of black beans (drained and rinsed) and a 15 oz. can of petite diced tomatoes.  Once warm, add 8 cups of chicken stock.

Take a rotisserie chicken from the grocery store and pull it on a large cutting board.  Put the shredded chicken into the pot and add 2 tablespoons of corn meal to the soup.  This will help thicken the soup.  Let the soup simmer for at least 30 minutes,  then add additional salt and pepper to taste.

While the soup is simmering, prepare the toppings.  Take 2 chipotle peppers out of the can of chipotles in adobo sauce and chop them (if you’re looking for a little less spice, just use one).  Mix the chopped peppers into 1 cup of sour cream and place in the fridge until you’re ready to serve.

Shred 8 ounces of sharp cheddar cheese and chop a 1/2 cup of cilantro leaves.  This is more than you’ll probably need to serve for dinner, but I like to have extra on hand for leftovers.

Right before you are ready to serve, chop the avocado.  The easiest way to cut an avocado is to slice lengthwise until you hit the pit and then rotate the knife around the avocado pit. Twist the two sides apart and use a knife to slice into the pit and then pull it away from the avocado.  Make a crosshatch pattern on each half of the avocado (just like the picture above to the right).  Squeeze lime juice all over the avocado and season with a pinch of salt- this helps prevent the avocado from browning and it adds a lot of flavor. Scoop out the pieces with a large spoon.

Slice up the rest of the lime and serve it with the rest of the toppings.

To serve, put a dollop of sour cream in the middle of the bowl of soup and sprinkle with cheese.  Spoon some avocado on and add tortilla strips.  Top with cilantro and a squeeze of lime.

Tortilla Soup Recipe

Soup

• 2 large onions, chopped
• 2 red peppers, chopped
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 1/2 tsp. salt
• 1 1/2 tsp. black pepper
• 15 oz. can black beans
• 15 oz can petite diced tomatoes
• 8 cups chicken stock
• 1 rotisserie chicken
• 2 Tbsp. cornmeal

Toppings

• 2 chipotle peppers in adobo sauce, chopped
• 1 cup sour cream
• 8 oz. sharp cheddar cheese, shredded
• 1/2 cup cilantro, chopped
• 1 lime, sliced
• 2 avocado, chopped
• 1/4 tsp. salt
• 1  3.5 oz bag of tortilla strips

Preparation Instructions

1. Chop the onions and red peppers.
2. Place onions and red peppers in large pot with the olive oil, garlic, cumin, chili powder, salt and pepper.
3. Saute over medium high heat until vegetables are soft.
4. Drain the beans and add them along with the tomatoes (juice and all) into the pot.
5. Pour chicken stock into pot.
6. Pull the rotisserie chicken with 2 forks on a large cutting board and scoop into pot.
7. Let simmer for at least 30 minutes.  Season with salt and pepper to taste.
8. Chop chipotle peppers and mix with sour cream.  Place in refrigerator until ready to serve.
9. Shred cheddar cheese into bowl
10. Chop cilantro leaves and place into small bowl.
11.  Halve the avocado and remove pit.  Crosshatch with a sharp knife and sprinkle with lime juice and salt. Scoop out into a small bowl.
12. To serve, ladle soup into bowl.  Top with chipotle sour cream, cheese, avacodo, tortilla strips, cilantro and a squeeze of lime.