Tortilla Soup

Being a native Texan, totilla soup is a pretty standard affair. It's a fairly simple dish that's loaded with flavor. I chose this dish because it utilized the chicken stock I had made today and I wouldn't have to spend a lengthy amount of time on dinner as we had a party to get to.

The prep work was simple. I sauteed some onion, garlic and cayenne pepper for a few minutes then tossed in some cut up corn tortilla's and let this cook for about a minute.



Next came some diced tomatoes, a good helping of cilantro and a few cups of that fresh homemade chicken stock.



After brining this to a boil, I let it simmer for about 45 minutes. While this was cooking, I fried some corn torilla's strips to use as a garnish. I didn't snap a picture of it because there was hot oil popping all over the place.

The soup had now cooked through so it was time to bring out the food processor to pulse the soup into a nice smooth texture.



I topped ths soup with the tortilla strips and it was ready to serve! I also topped mine with some shredded chicken from the chicken stock. A few avacado chunks and cilantro would have also topped this off nicely.



Rating: 90
Difficulty: Easy
Date Cooked: October 31, 2009

I wasn't blown away with this dish but it was delicious. Everyone really enjoyed and seconds were had by all. The cilantro really punched you in the mouth and I mean that in a good way. The crisp tortillas strips added a nice crunchy texture. The simplicity of this dish also lended itself a favorable view point in my mind.