Tortilla SoupPosted: March 14, 2016
The weather in Southern California has been a bit chilly and intermittently rainy the past few days, making it ideal soup weather. I was craving something flavorful and hearty, without being too heavy, and tortilla soup quickly sprung to mind. I have been using this recipe for many years, and it is at the top of my comfort soups list. I love making a big batch of it on the weekend, and having some as a small side to meals throughout the week, or as a meal itself.
Ingredients: 3 tomatillos, 3 ripe tomatoes, 1 red bell pepper, 3 guajillo chilis (seeds removed), 3 garlic cloves, 1 white onion, 1 cornish hen (or 1/2 chicken), 1 bay leaf, 3 sprigs thyme, 2.5 quarts water, 10 tortillas, 2 cups canola oil, salt and pepper to taste. Optional toppings: avocado, cilantro, shredded cheese.
Instructions: Pre-heat oven to 375F. Cut the tomatillos, tomatoes, bell pepper, chilis, and onion into quarters and place on baking sheet along with whole garlic cloves. Roast in oven for 30 minutes, until all vegetables are soft and starting to brown. While vegetables roast, cut cornish hen (or chicken) into separate pieces, and put in large pot of water with bay leaf, thyme, and a dash of salt. Bring pot to a boil, and let simmer until hen is cooked through, about 15 minutes. Remove hen from pot, let cool, and shred meat off the bones using a fork.
Cut the tortillas into thin strips. Heat canola oil in a pot, and add tortilla strips in batches, cooking until each batch is crispy. Remove each batch from hot oil and place on dish to cool.
Remove roasted vegetables from oven, and let cool. Add all of the vegetables to a blender, along with some of the water from the pot, and a handful of tortilla strips, and blend until thoroughly liquified. Add the vegetable mixture back to the pot (you can do this by running it through a fine mesh sieve to avoid having too many seeds in the soup). Add the chicken back to the pot, and about 3/4 of the remaining tortilla strips, and bring back to a boil. Add salt and pepper to taste, and let simmer for at least 5 minutes. Serve hot with crispy tortilla strips, sliced avocado, cheese, and minced cilantro.