After records highs, it is cold again. I know Spring isn't officially here since I haven't heard the peepers yet. To warm us up, I like to make soup. Also, the other great thing I noticed about soups are they normally taste great the next day. Guess what is for lunch tomorrow?
I had to adapt a few things since I could not find a dried ancho chile pepper. I asked several people at the store and there were none to be found. I just roasted a poblano chili in the oven. I looked in two different stores but there were none in stock. Maybe it isn't a popular item in Maine? Maybe it is a seasonal item here and I'll find it around Cinco de Maya? I still think the soup was awesome. (Awesome is a popular word in my house. It seems to be pronounced as ahhh some!. )Texas Tortilla Soup
8 plum tomatoes
4 Tbsp olive oil
1 medium yellow onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
2 tsp chili powder
2 tsp ground cumin
4 cups chicken stock
1 poblano chili, roasted and chopped.
1 (15 oz) can peeled tomatoes
2 chicken breast
1 (8oz) package frozen corn
Optional garnishes: avocados, tortilla chips, plum tomatoes, Monterey Jack cheese etc.
- Preheat oven to 350 degrees F.
- Slice the tomatoes in half.
- Coat a baking sheet with 1 Tbsp olive oil.
- Arrange the tomatoes on top, skin side up.
- Drizzle the tomatoes with another 1 Tbsp of olive oil.
- Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
- In a large pot, heat 2 Tbsp olive oil over medium heat.
- Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
- Stir in the chili powder and cumin. Cook for 1 minute.
- Add the chicken stock and the roasted poblano chili.
- Bring the soup to a boil over medium high heat.
- Cover and simmer for about 15 minutes.
- In a food processor, add the tomatoes and puree for about 1 minute.
- Transferred the pureed tomatoes to the soup and stir.
- Cover and allow to simmer for 30 minutes.
- Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes.
- Remove the chicken and shred the meat or cut into small pieces.
- Return the chicken to the pot.
- Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
- Ladle the soup into serving bowls and garnish with desired toppings.
- Serve immediately.
Did you already know...........
-Ancho chili is a dried poblano chili.
-In Spanish, ancho means width.
-Some substitutes for the ancho chili are: mulato, pasillo, or ground ancho chili powder