“Spicy” Tortilla Soup with Shredded Chicken

tortilla soup with tomatoes, chicken and lime
Spicy Tortilla Soup with Shredded Chicken

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:

Dried Chilies
Dried Chilies

IMG_6431

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.

The Recipe:

Spicy Tortilla Soup with Shredded Chicken

Serves 4-6

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.

Advertisements

Author: Andrea

Hi I'm Andrea I love to cook and bake for my friends and loved ones. Especially comforting foods such as soup and bread and don't forget the sweet treats! I live on Cape Cod in Massachusetts in a coastal New England town where life is dictated by the seasons: going to the beach in the summer and shoveling snow in the wintertime. I am lucky to have my days revolve around my family: I have two children, a husband and a dog. My parents live right down the street in the house where I grew up. Life is good here and I always want to share it through a delicious meal and a friendly gathering. So, get out your soup pot and your baking pans and gather up your ingredients. Let's cook up some magic together!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.