If you know me (or follow me on Twitter, for that matter) you know I am obsessed with Mexican food. I could eat it everyday. Actually, I’m obsessed with all things Mexican. Sugar skulls, Dia de Los Muertos, guacamole, tostadas, tortillas, fajitas, quesadillas, carnitas, pico de gallo, Frida Kahlo– you name it, I love it. My favorite Mexican thing ever has to be Yoyo, though. Have I mentioned lately how much she rocks? Anyway so when I got the Food Network magazine featuring 50 easy soups and I saw Spicy Tortilla Soup, I had to make it. Also, I had these gorgeous organic tomatoes crying to me to use them in something delicious. Look at them– how beautiful were they?! By the way, if you had told me 8 years ago I’d get excited over beautiful organic tomatoes and KitchenAid mixers, I’d have told you you were batshit crazy.
This really is an easy soup, I have to say. It practically made itself. This wins the easiest comfort food award of the year, I think. The crunchy tortilla strips are super-simple to make: just cut a corn tortilla into strips, heat some oil in a skillet, and throw ’em in. Wait a few minutes for them to slightly turn golden brown and take them out. Put them on a paper towel to drain. And you’re done! But this post is kinda a two-for-one because in addition to an easy tortilla soup recipe, I’m going to show you that using 4 ingredients you can make an awesome guacamole in 5 minutes. PLUS you can make your own tortilla chips to eat it with using the same fried corn tortilla method as the strips.
SPICY TORTILLA SOUP
- 6 cups chicken broth
- 2 tomatoes
- 1 onion
- 2 cloves garlic
- 2 seeded ancho chilies
- ½ cup cilantro (plus more for garnish)
- 1 package corn tortillas
- some shredded, cooked chicken
- lime juice
- Puree the 2 chilies, tomatoes and onion. Then fry in oil.
- Add 6 cups chicken broth, 4 torn corn tortillas, the chicken and ½ cup cilantro. Simmer until thick.
- Add salt to taste; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
See? Easy. I used a shredded Mexican cheese mix (asadero, jack, cheddar) but whatever cheese you like you can use. You can also shred your own.
With the rest of my avocado, I made a quick guacamole, using 1 avocado, half a large onion chopped, chopped cilantro and lemon juice. Very simple: cute the avocado (in case you have no idea how: cut around the avocado in a complete circle lengthwise, then grab it in your hands with the slit down the middle, rotate each side into an opposite direction, they should separate themselves. Then pop out the pit, and cut first crosswise then lengthwise many times on each half to make “cubes” of avocado. Then, using a melon baller or small spoon, “pop” it out of it’s skin into a bowl), add the chopped onion and cilantro and douse with lemon juice (not too much, you don’t want it mushy). Then mash the avocado mixture with a fork until it’s the consistency you want. You can add more onion if you like, and even some tomato. Season with salt and it’s ready to eat!
The chips are done exactly like the fried tortilla strips: just tear a corn tortilla into four triangular pieces, then fry them in some heated oil until they’re browned and crispy. Let them drain on paper towels and then serve with the guacamole. ¡Orale!
And in case you forgot, here’s a friendly reminder to get in your entries for the Cupcake Rehab’s 2nd Birthday giveaway. You have until October 12th, but just until midnight EST! To view the entry, see the prizes up for grabs and view the rules/requirements, go here.. and good luck!