BB’s Tortilla Soup

Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.

2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste

  1. Heat oil in a large pot over medium heat.  Add all of veggies except tomatoes.  Cook until soft and caramelized (this is the most important part of making this soup right).
  2. Then add tomatoes, stock, chili powder, and cumin.  Simmer for about an hour.
  3. Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.

I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.

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1 Comment

Filed under Chicken, Comfort food, Mexican food, Soups, Southwestern food

One response to “BB’s Tortilla Soup

  1. Pingback: Mexican Crema | Nummy Num Num

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