With fall in the air, I was dying to get back to soup dinners. After a quick search on line I found this gem...and it was delicious. It had some heat from a jalapeño, and heartiness from a can of well-rinses black beans. The poblano pepper was a welcome flavor as well. I made some quick cheese quesadillas on the side to round out the dinner. This will definitely go in to our Fall/Winter soup rotation!
For Tortilla Strips
8 corn tortillas
1/2 cup of vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 poblano pepper, chopped (you can also throw a couple extra jalapenos in to spice the soup up a bit)
1 teaspoon of dried oregano
4 cups of chicken (or vegetable) stock (PLEASE, no water)
1 16 oz. can of diced tomatoes (you can substitute a Tablespoon of tomato paste as well)
2 cups of shredded chicken
Optional: diced squash, carrots, corn kernals, hominy, black beans, or any other vegetable you might like could go in as well
1 ripe avocado
1/2 cup cheese (either queso fresco, shredded Monteret Jack, or even Chihuahua cheese)
Chopped fresh cilantro
1 lime, wedged
Dollop of sour cream or crema
Cut the tortillas into half inch strips.
Lightly fry in oil until crispy and golden brown. Remove strips, sprinkle with salt, and set aside.
In a soup pot fry onion, garlic, and peppers in a bit of oil until soft.
Add oregano, tomatoes, chicken, and other vegetables. Allow to simmer for half an hour to meld the flavors.
Ladle a serving of the soup into a bowl. Top with tortilla strips, cheese, cilantro, a quarter of an avocado, and a dab of sour cream.
Serve with a lime wedge and extra cilantro.
Read more at Suite101: Tortilla Soup: Quick and Easy Mexican Recipe with or without Chicken | Suite101.com http://timothy-dzurilla.suite101.com/tortilla-soup-a40027#ixzz1ZkxzSGtP