To start off, how was everyone's New Year? I hope it was amazing and you have some fantastic resolutions. What are mine? Well, I'd like to eat less cake and hit the gym more often. Or maybe I should just think of a more realistic resolution...like eat a rational amount of cake, but also hit the gym more often. There. That's reasonable, right? Right.
Whatever your resolutions are, you should add eating this comforting soup to the list. It will make your year that much better.
I live in Ohio. It is cold here. I believe it is around 20 or so degrees below normal temperatures. I am not delighted with this. At all.
Another thing I like to do to keep warm in these chilly days of winter is to eat hot soup. Lots of it.
I got this recipe out of one of my favorite cookbooks, The Pastry Queen, and I thought it would be great to heat up and eat out of an oversized mug on a cold afternoon. Boy oh boy was I right.
This tortilla soup is awesome!
Texas Tortilla Soup-recipe by The Pastry Queen
for the soup:
8 plum tomatoes
1 medium-size yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups chicken stock
1 dried ancho chili pepper
1 (15 oz) can peeled tomatoes
Salt and freshly ground black pepper
3 cooked, shredded chicken breasts
3 ears fresh corn or 1 (8 oz) package frozen corn (optional-I left this out of mine)
2 ripe avocados, peeled and sliced
Tortilla chips or strips
2 plum tomatoes, diced
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese
To make the soup: Preheat the oven to 350. Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast the tomatoes for 25-35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.
Heat the remaining 2 tablespoons oil in a heavy bottomed, 4-quart soup pot over medium heat. Add the onion, garlic, and bell pepper and saute about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute. Add the chicken stock and ancho chile. Bring to a boil over medium-high heat, then cover, decrease the heat, and simmer about 15 minutes, until the ancho chile softens. Remove the chile from the soup and pull off and discard the stem. Cut the chile in half and discard the seeds, if desired. (Leaving the seeds in makes for a spicier soup.) Place the softened chile, the canned tomatoes with their juices, and the roasted tomatoes (including as much of the juices and browned tomato bits as possible) in the bowl of a food processor fitted with a metal blade. Puree the chili-tomato mixture about 1 minute. Transfer the chili-tomato mixture to the soup and continue simmering, covered, about 1 hour. Add salt and pepper to taste, along with the cooked chicken. If using corn, cut the kernels from the cobs, add the corn to the soup, and simmer another 5 minutes.
To garnish the soup: Ladle the soup in the medium bowls. Lean 3-4 slices of avocado against the edge of each bowl, partially sticking out the soup. Arrange the tortilla chips in a similar way. Sprinkle each bowl with a handful of diced tomatoes, some cilantro, and 2 tablespoons of shredded cheese. Top with a spoonful of sour cream. Serve immediately once garnished.