Wednesday, January 29, 2014
This is the soup recipe that compelled me to post all of the recipes in some format that couldn’t be lost somewhere in the Bermuda Triangle that is my office. It is a compilation of a few recipes that I found with the addition of using tortilla chips to thicken the soup. “Spicy” is in quotes as I advertised it as such but didn’t find that the finished product was very spicy at all. Maybe it’s the peppers that I used. Since I don’t know the name and it is not written on the package, here are some photos:
I used these chilies that are labeled a “3” on the heat index (1-10). Since I was concerned about adding to much heat in the beginning of the soup recipe, I scraped out all the seeds and membranes. (Some people, unlike myself are babies when it comes to spicy foods. My husband is one of them.) Although the soup had the depth of flavor from the chilies, it did not have much heat. I add some more spice at the end but I still would not describe this soup as “spicy”. See for yourself.
Spicy Tortilla Soup with Shredded Chicken
2 dried Ancho chilies, 1 chopped onion, 28 oz can whole, peeled tomatoes, 2 garlic cloves (smashed), 1 tablespoon vegetable oil, 6 cups chicken broth, 1/4 bag tortilla chips, shredded, cooked chicken, 1/4 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili garlic paste, juice from 1/2 lime, 2 teaspoons cider vinegar
Puree 2 seeded, soaked chilies, 1 chopped onion, 28 oz, can tomatoes and 2 smashed garlic cloves. Heat oil in soup pot. Add pureed mixture and fry until cooked through. Add chicken broth and heat to a simmer. Add tortilla chips, heat until softened. Using an immersion blender, puree mixture until smooth. Add shredded chicken and heat through. Add oregano, cumin, chili garlic paste, lime juice and cider vinegar. Taste to adjust seasonings, adding salt if necessary. Serve with a squeeze of lime, extra tortilla chips and cheese, if desired.
I offer fancy butter and homemade bread with each soup order. Here is this week’s butter recipe. If you are only making it for one family, reduce the recipe to 1/4, using only 1 stick of butter. Each serving should only be a teaspoon or so, unless you are butter fiends like my friends Ted and Debbie. They both request extra butter.
Tangy Lime Butter
4 sticks unsalted butter (softened), zest from 3 limes, juice from 1 lime, 1 teaspoon salt, 1/4 teaspoon pepper.
Add all ingredients to kitchen aid. Mix on high until thoroughly combined. Serve with homemade bread or cornbread.