The Celebration of The Soup Quest

I used to hate soup. Sure, I loved chicken soup made with homemade chicken broth filled with carrots, bits of onion and fluffy matzah balls sitting like an island in the middle of my bowl. But, that was reserved for special holidays served only a few times year. And, I somewhat enjoyed my mom’s pistou soup but mainly, I liked the French bread and the pesto-like topping. 

In my mind, soup that you ate for an everyday meal came from a can that made an odd burping noise as you dumped it into the pot and the most you added was a cup of water. All I tasted was salt, preservatives and the texture was like gelatin in my mouth.

Then, I moved to the East coast and was desperate for a food that could warm me from the inside out during the harsh winters or one that could cool me off during the oppressive summers. My quest lead me into some of the top restaurants in the city to a few chain restaurants and many lunch dives where I finally discovered fresh tomato basil soup made with a hint of cream and served with French bread. This launched my love affair with soup. But, I was still naïve in the many ways soup can be served until a trip to Spain opened my eyes (or stomach) to how satiating a gazpacho made with ripe, fresh vegetables can be.

Once we moved back home to Texas, I went in pursuit of the perfect bowl of chicken tortilla soup and the slightly different caldo. Caldo – the Mexican version of chicken soup - combines a hearty chicken broth with cooked, earthy vegetables, fresh cilantro and onions added in. In my neck of the woods, the two soups are very similar although tortilla soup usually has corn tortillas as a thickening base and a spicy chicken and tomato broth while caldo has the tortillas on the side and the broth doesn’t have the tomatoes.  I have sampled caldo and chicken tortilla soup at many local restaurants asking for all of the condiments, from the cheese to the onions, on the side so I can truly taste the wholesome broth and then determine what needs to be added to give depth to the soup. Only then do I add lime (as I’ve said before, I’m a citrusholic), cilantro, onion and a pinch of cheese.

Over the years, I’ve looked for chicken tortilla soup recipes that combine the best aspects of the restaurant versions I’ve taste tested and the recipe below covers all of the cornerstones I look for in a tortilla soup. I found it in a Williams Sonoma soup cookbook called Winter Soups by Ray Overton and I’ve modified the recipe over the years. The soup starts with corn tortillas as the base followed by a tomato chicken stock broth that’s full of spice and finished with shredded chicken, fresh avocado and cilantro. It’s a one-bowl meal that warms you from the heat and makes you sweat from the spice then has you coming back for a 2^nd bowl.

The next soup quest ... ramen.

My partner in the quest.

I think my heated love affair with soup has turned into a comfy long term relationship as I discover new soups to explore and recipes to conquer. The newest quest? Ramen. I will keep you informed of my progress.

Chicken, Tortilla and Avocado Soup

Serves 8 (but in my family, it’s a lot less because we fill the bowls to the brim) 

Ingredients:

• 2 tablespoons corn oil
• 6 corn tortillas, cut into thin strips
• 1 red onion, finely chopped
• 4 garlic cloves, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 (28 oz) can chopped tomatoes with their juice
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• ¼ teaspoon cayenne pepper (optional, I never use this when making the soup for kiddos)
• 6 cups low sodium chicken stock (if you can use homemade all the better)
• 1 (8 oz) can red enchilada sauce
• 1 rotisserie chicken, meat shredded with skin and bones discarded
• ½ cup chopped fresh cilantro
• 1 ripe avocado, peeled, pitted and cut into chunks
• 1 cup shredded Monterey Jack cheese

Pico de Gallo:

• 1 container cherry tomatoes, cut in ½*
• 1 onion finely chopped
• 3 green onions, finely chopped
• 2 tablespoons peanut or corn oil
• 1 jalapeno pepper, seeded and finely chopped
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons lime juice (the juice of about 1 lime)
• Salt and pepper to taste

*The recipe calls for 2 ripe tomatoes, seeded and finely chopped. I find that tomatoes out of season have no flavor but cherry tomatoes do. So, I’ve just started using cherry tomatoes that I cut in half, put in the bowl and before I add other ingredients, I drain the liquid.

What to do:

1. In a large soup pot or Dutch oven, heat the corn oil over medium-high heat until sizzling. Add the corn tortillas, reduce the heat to medium, and cook until they are golden brown.
2. Add the onion, garlic and jalapenos. Cook until the onion is soft, about 3-4 minutes.
3. Stir in the chopped tomatoes, chili powder, cumin and cayenne pepper if you are using it.
4. Cook for 10 minutes, stirring occasionally.
5. Stir in the chicken stock and enchilada sauce. Simmer uncovered for 10 minutes.
6. Stir in the chicken, cilantro and avocado. Cook for 2minutes or until just heated.
7. To serve, ladle into individual bowls and top with pico de gallo and shredded Monterey Jack cheese. Serve with tortilla chips on the side or more fresh corn tortillas.

Note: 

I find it helpful to chop and prepare all of the ingredients ahead of time and put everything in small bowls. This helps ensure I haven't forgotten anything, streamlines the cooking process and while the soup is simmering, I can clean up. 

Pico de gallo:

In a medium bowl, mix together all of the ingredients. Let sit at room temperature for 1 hour allowing the flavors to combine. 

As much as you might want to use a food processor to chop all the veggies for the pico, don’t do it. You’ll end up with salsa, not chunky pico. If you want to use store bought pico de gallo for time savings, be sure it’s freshly made. The crisp bite of fresh pico adds a lot of depth to this soup. It really is worth making your own.  Refrigerate unused portions and put on the leftover soup and everything else. 

Recipe in Photos:

Cutting the corn tortillas.
You can cut the strips larger if you prefer. 

The spice blend in one bowl. Measuring and combining the spices
in one bowl before it's time to put in the soup ends up making the
soup stress-free.

Garlic and jalapeno's combined and ready to go into the soup.
I cut the onions (not shown), put them in a bowl and placed
a towel over them. Less crying this way. 

Ingredients are chopped, paired in order of how they are needed
for the recipe and ready to go.

Checking to see if the oil is ready. 

Tortillas are browned and rest of ingredients ready to go in. 

Close up of the tortillas. 

Adding in the onion, garlic and jalapeno.
Cook a few minutes until softened. 

Adding in the tomatoes and spices. 

On medium low heat, cooking the tomato mixture for 10 minutes.
After this step, I added the chicken stock and enchilada sauce. 

About 3 cups of shredded rotisserie chicken ready to go in the soup.

Chopping the cilantro for the soup as well. 

Soup is simmering for a few minutes after I added the shredded chicken, cilantro and avocado.

With cheese, fresh pico de gallo and a wedge of lime added in.
Soup worthy of a quest!