Somewhere I was introduced to chicken tortilla soup. I have since been obsessed with finding what I believe is the best tortilla soup. I still haven't found it because this one is a vegetarian (or easily can be) version. I think I will have to try it with chicken to see if it approaches what I have in my head as the perfect chicken tortilla. At any rate, this recipe based off one in Thug Kitchen, is a delicious, hearty soup. I have been feeling the need for something filling and warm since the days have been rainy and cool. This satisfies my desires for hearty, healthy and warm. I love seeing the piles of cut vegetables just waiting to be turned into something else entirely. Sometimes when I am grocery shopping I wonder how vegetables have gotten so expensive, but when you compare to any single piece of meat, they aren't. So buying a pile of them and then dicing them and cooking all the colors together is just so satisfying that I do it all over again in a different combination. So when we are craving a hearty vegetable soup, this one works well and it comes together quickly. Give it a try!
Tortilla Soup
serves 4-6
1 yellow onion, diced
10 baby carrots or 1 medium carrot, diced
1 red, yellow or orange bell pepper, diced
2 jalapenos, finely diced
5 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons ground cumin
2 1/2 teaspoons dried oregano
2 1/2 teaspoons chili powder
1/8 teaspoon salt
1 can (about 15 oz.) fire roasted diced tomatoes
1 6 oz can tomato paste
5 cups stock (vegetable or chicken)
1 tablespoon freshly squeezed lime juice from 1/2 a lime
6 corn tortillas, cut into 1 inch squares
1 15 oz. can chickpeas
Toppings: cilantro, avocado, sour cream, jalapenos, etc.
In a large soup pot, saute the onion in oil until it is a little see-through, about 3 minutes. Add the bell pepper and carrot and cook until everything begins to brown (about 3 more minutes). Add the jalapenos, garlic, spices and salt and cook for another 30 seconds. Add the diced tomatoes and tomato paste. Stir well so it is evenly distributed. Add the stock and bring to a simmer. After simmering for a few minutes, add the lime juice and cut corn tortillas. Stir and then let simmer for another 10 minutes. (At this point you can puree until everything is smooth or leave it chunky as I did.) Taste and add spices as needed. Remove from heat and serve with chickpeas, cilantro, avocado or whatever toppings you desire.
I live in a state with a lot of Mexican food. I am also lucky enough to have eaten Mexican food prepared by Mexicans (and not just eaten Americanized Mexican food). One of the things that shocked my husband was ordering a chicken burrito at a Mexican restaurant. He looked at me and said there is only chicken inside. I laughed and said that it was the way Mexicans eat Mexican food. It isn't filled with all sorts of things that we Americans can possibly think to add to make it not really Mexican food anymore. This version of chicken enchiladas is definitely Americanize as there are things added to just the meat. It is based on a recipe found on Food Network, but modified to spice it up a little more. If you have not used chipotle peppers before, you might want to start with one or two as they add heat quickly.
Chicken Enchiladas
3 tablespoons olive oil
1 - 1 1/2 pounds chicken breast (boneless)
salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1/2 teaspoon chile powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 red onion, finely chopped
3 cloves garlic, finely chopped
2-3 green chilies, finely chopped (I used a combination of serrano and jalapeno)
4 chipotle chilies (from a canned), chopped
1 28oz. can stewed tomatoes, chopped
1/2 teaspoon corn starch
about 16 corn tortillas
1 28 oz can green enchilada sauce
1 cup shredded sharp cheddar cheese
Garnish: scallions, sour cream, chopped tomatoes, cilantro, lettuce
Preheat oven to 350 F. Coat a large pan with olive oil. Season the chicken with salt and pepper. Brown chicken over medium heat (about 7 minutes each side) until no longer pink. Sprinkle chicken with powdered spices above before turning over. Remove chicken to a platter to cool.
Saute onion and garlic in the chicken drippings until tender and clear. Add the chiles. Stir to combine. Add canned tomatoes and saute for about a minute.
Pull the chicken apart....the easiest way to do this is to put it in the mixer and turn on a lower speed. My KitchAid does this in about a minute. Add the shredded chicken to the saute pan with the vegetables. Dust with corn starch to help set.
Microwave tortillas on high for 30 seconds (this prevents them from breaking). Coat the bottom of a 9x12 inch pan with enchilada sauce. Dip the tortillas in enchilada sauce and fill with chicken mixture. Top with remaining enchilada sauce and cheese. Bake for about 15 minutes or until cheese melts and mixture is hot throughout. Serve garnished with cilantro, sour cream, lettuce, scallions and chopped tomatoes. Serves about 8 (2 enchiladas per person).
