Mexican Tortilla Soup
It is so incredibly cold in NYC. Someone told me in November that it was going to be a bitter winter. The last few have been relatively mild. Walking around is not a pleasure unless you are wrapped up with long underwear. Alas. Soup is in order.
This recipe is beyond easy.
2 chopped onions
2 cups chopped carrots
1 cup chopped celery
2 quarts chicken stock
1 28 ounce can crushed tomatoes
3 jalapenos chopped
1 tsp. ground cumin
1 tsp ground coriander
1/4 cup chopped cilantro leaves
salt and pepper ( 1 tbsp spoon kosher salt and a tsp of pepper )
2 avocados peeled and diced
bowl of crushed tortilla chips
bowl of shredded cheddar cheese
2 whole roasted chicken breasts (shredded – you could also use an store bought already cooked chicken)
Saute the onions, carrots, celery over a medium heat until the onions start to brown in a soup bowl. Add the chicken stock, tomatoes, jalapenos, cumin, coriander, salt, pepper and cilantro leaves ( you could always omit this – some people hate cilantro). Bring to boil and then down to simmer for about 1/2 a hour. Taste to make sure there is enough salt. Whatever chicken broth and tomatoes I used needed serious amounts of salt.
I baked the chicken breasts that had bones. They are juicier vs boneless. Then I shredded them when they were cool enough to handle.
Toss in the chicken before serving. Serve the tortilla chips, avocados and cheese on the side. Enjoy.