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.
“It is so incredibly cold in NYC” – yes it is..