Sunday, January 6, 2008


Tortilla soup (recipe in the comments)
Radicchio and grapefruit salad with honey lime dressing

Hot tea
Glazed chocolate Christmas cake
Well, it's just our immediate family again. As usual for me, it seems like the Christmas/New Years season both flew by and lasted a long time. How can that be? At any rate, it is comforting to be returning to normal. In so doing, M and I are returning to a recipe we first made right after we got married. Tortilla soup used to be one of our superstar meals that we had relatively frequently (more than once a year!), but has fallen off the "playlist" in the past few years. We're not sure why. Maybe because it's a bit more involved than our typical recipe (frying the tortilla strips is an extra step and the soup simmers for 30 minutes). More likely we just have been making other things. Regardless, we're excited to be returning to it. This is a spicy (not hot spicy, but rather well seasoned spicy) version and the hot soup with pureed tortillas and crunchy tortilla strips is high comfort - at least for the two of us. We bought two heads of radicchio for the salad with the shrimp enchiladas, so the salad is repeated with a new citrus tonight.

Prep Notes
Difficulty: Moderate
Chopping: Onion, smash garlic, cilantro, chicken, grate cheese
Time: 50 minutes
Make ahead: Yes, and in several ways. You can prep ingredients and fry the tortillas and then hold or you can make the whole broth and puree, holding right before you add the chicken. Last, you can make the whole soup ahead. The only downside to this last option is the chicken gets a bit overcooked when you reheat, but it's not horrible, so if that's best for your timeframe, go right ahead.

J: "Why have we waited so long to have this again???"
M: "Living in Ann Arbor,we *are* our favorite Mexican restaurant."

1 comment:

J said...

Tortilla Soup – Food and Wine’s One Dish Meals and M & J
Serves 4

6 T canola oil
8 corn tortillas, halved and cut into ¼” strips
1 medium onion, chopped
5 cloves garlic, smashed
1 T paprika
2 t ground cumin
1 t ground coriander
1 t chili powder
¼ t cayenne
6 cups chicken broth
1 28-oz can crushed or diced tomatoes, undrained
2 bay leaves
1 scant t salt
¼ cup lightly packed cilantro, stems removed + some extra for garnish
2 boneless, skinless chicken breasts, cut into ¾” pieces
¼ lb cheddar, grated
Lime wedges

Heat the oil over medium high in a large soup pot. Add half the tortilla strips, fry while stirring until lightly golden (about 1 minute). Remove with a slotted spoon to drain on paper towels and repeat with remaining strips.

Reduce the heat to medium low. Add the onion, garlic, paprika, cumin, coriander, and cayenne. Cook, stirring occasionally, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, ¼ cup cilantro, and one third of the tortilla strips. Bring to a boil and cook uncovered for 30 minutes. Remove the bay leaves.

Remove from heat and use a stick blender to puree the soup. Return to medium low and add the chicken. Return to a simmer and cook until the chicken is just done, about 1 minute.

To serve place remaining tortilla strips and the cheese in individual bowls and pour hot soup over top. Sprinkle with cilantro and serve with lime wedges.