Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup | http://saltandwind.com Look, tortilla soup is like chicken soup in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy...
Skill
Course
Cuisine
Ingredients
18
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
12 cups
Servings
6 to 8
Creamy Chicken Tortilla Soup | http://saltandwind.com
Skill
Beginner
Course
Dinner, Soup
Cuisine
Mexican
Ingredients
18
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
12 cups
Servings
6 to 8
Diet
Dairy-Free, Gluten-Free
Creamy Chicken Tortilla Soup | http://saltandwind.com

Look, tortilla soup is like chicken soup in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy -- even if it makes some of my traditionalist friends crinkle their nose in disapproval -- and I like to mix it up, garnishing with avocado, radishes, scallions, and, of course, lots and lots of crisp tortilla strips. 

Ingredients

  • 4 (6 inch) corn tortillas

    cut into 1/4-inch strips (gluten free, if desired)

  • 2 tablespoons canola, grapeseed, or peanut oil

    divided

  • 1/2 medium yellow onion

    minced

  • 3 garlic cloves

    finely chopped

  • kosher salt and Freshly ground black pepper
  • 1 medium poblano peppers (sometimes labeled pasilla)

    ends trimmed, rib and seeds removed, and finely chopped (can use an Anaheim chile)

  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground oregano

    or 2 sprigs fresh oregano

  • 2 (14.5 ounce) can diced fire-roasted tomatoes
  • 8 cups low sodium chicken broth
  • 1/4 cup finely ground cornmeal

    (gluten free, if desired)

  • 2 limes
  • 4 cups shredded cooked turkey or chicken
  • ripe avocado

    for garnish (optional)

  • Crumbled feta or Cotija cheese

    for garnish (optional)

  • Thinly sliced radishes

    for garnish (optional)

  • Thinly sliced green onions (aka scallions)

    for garnish (optional)

Instructions

Heat oven to 400°F and arrange a rack in the middle. Toss tortilla strips with 1 tablespoon of the oil then spread out on a rimmed baking sheet. When the oven is heated, bake the tortillas strips until crisp and golden, 5 to 8 minutes, tossing halfway through. Meanwhile, heat 1 tablespoon of the oil over medium-high. When it shimmers, add the onion, season with salt and pepper, and cook until translucent, about 3 minutes. Stir in the garlic and chile and cook until just softened, about 2 minutes. Stir in the tomato paste, chili powder, and oregano and cook until just fragrant.

Tip

The tortilla strips will crisp better if they're slightly stale. You can still use fresh tortillas but they'll take longer to crisp up. The tortilla strips can be baked up to 2 days in advance. You can use tortilla chips instead of tortilla strips but I really like the little thin strips of corn tortilla in the soup!

Stir in the broth, the tomatoes and their liquid, and 8 cups of broth or water, and bring to a boil. Reduce heat to low and simmer uncovered until broth slightly thickens and flavors meld, at least 15 minutes and up to 1 hour. 

Tip

The soup base can be made up to 5 days in advance; just reheat then garnish and serve

Whisk in cornmeal thencarefully blend the soup using a food processor or blender  (you'll have to do it in batches in a regular blender). Blend it for a few minutes so it is really smooth and then proceed.

Cut one lime in half and add the juice of one lime half to the broth. Season well with salt and pepper then taste and add more lime juice, salt, or pepper as desired. Cut remaining lime into wedges for serving. Divide turkey or chicken, avocado, and cheese among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Footnotes

Photography and food styling by Aida Mollenkamp

http://saltandwind.com/recipes/134-turkey-tortilla-soup-recipe

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