As a student and fan of all things "soup", I hereby inaugurate the Lambert family catalog of recipes with a personal favorite. Chicken Tortilla Soup is a staple of the Austin taqueria scene. Here I've borrowed what I consider the best elements from local haunts . . . Buen provecho.
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 2 (12 ounce) cans fire-roasted, crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 cup water
- 3/4 cup whole corn kernels, cooked (I use frozen)
- 1/3 cup white hominy, rinsed and drained
- 1 (4 ounce) can chopped green chili peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 4 tablespoons cilantro leaves, roughly chopped
- 3 cups chicken breast, cooked and shredded (I use a precooked rotisserie)
- 2 jalapeño peppers, seeded (leave a few, or all, if you like it spicy) and chopped
- 1 fresh lime, juice of
- crushed tortilla chips
- shredded Monterey Jack cheese
- sliced avocado (optional)
- fresh cilantro leaves
ACCOMPANIMENT
- chips & salsa or guacamole
1). In a medium stock pot, warm oil over medium heat. Sauté onion and garlic until soft (10-15 minutes).
2). Stir in chili powders, cumin, cayenne pepper, tomatoes, broth and water. Bring to a boil, then reduce heat to medium-low and simmer 5 to 10 minutes.
3). Stir in corn, hominy, chili peppers, jalapenos, lime and cilantro. Let simmer for 1 hour allowing flavors to come together. Stir occasionally.
4). Add beans and chicken. Simmer 10 more minutes.
5). Ladle soup into individual serving bowls and top with crushed tortilla chips, shredded cheese, fresh cilantro and / or avocado slices.
Pair with a bottle of your favorite Spanish wine.
SERVES 8
