Friday, April 6, 2012

PQ: Tortilla Soup

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. 

  1. Preheat oven to 350 degrees F. 
  2. Slice the tomatoes in half. 
  3. Coat a baking sheet with 1 Tbsp olive oil. 
  4. Arrange the tomatoes on top, skin side up. 
  5. Drizzle the tomatoes with another 1 Tbsp of olive oil. 
  6. Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
  7. In a large pot, heat 2 Tbsp olive oil over medium heat. 
  8. Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
  9. Stir in the chili powder and cumin. Cook for 1 minute.
  10. Add the chicken stock and the roasted poblano chili.
  11. Bring the soup to a boil over medium high heat. 
  12. Cover and simmer for about 15 minutes.
  13. In a food processor, add the tomatoes and puree for about 1 minute.
  14. Transferred the pureed tomatoes to the soup and stir.
  15. Cover and allow to simmer for 30 minutes.
  16. Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes. 
  17. Remove the chicken and shred the meat or cut into small pieces. 
  18. Return the chicken to the pot. 
  19. Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
  20. Ladle the soup into serving bowls and garnish with desired toppings. 
  21. Serve immediately. 
Recipe adapted from The Pastry Queen Cookbook. Check out the Project Pastry Queen for other members soup postings.This was Amanda's pick back in January.
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

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