Tortilla Soup

Tortilla Soup is the Tex-Mex version of the Mexican soup called Sopa Azteca. It is a delicious soup that can be made with endless variations. This...in my opinion... is truly Chicken Soup for the soul... and not that watered down canned variety with flavorless chicken bits and soggy noodles. I make mine with chicken... but it is totally cool to make a veggie variety... Just substitute a vegetable or a tomato broth for the chicken broth and if you want a little more substance add in some pinto beans, chickpeas of hominy in place of the diced chicken.

I start out by cooking my chicken pieces in water to create the stock. I cook the chicken in a mixture of broth and water rather than taking the time to make true homemade broth... but I'm usually short on time and this is one of my few shortcuts. While that is cooking I saute peppers, tomatoes, tomatillas, onion, and garlic.

When the chicken is cooked I remove it from the broth and cut it into small bites. Then you just return it to the pot with the sauteed vegetables and a handful of chopped, fresh oregano. Cook for 30 minutes or so and wah-la... Now all you need are some add ins to garnish the soup at the table. In my opinion the add ins are what make the soup. Bowls of interesting garnishes ont he table that the family can add as they like make this dish a favorite at my house.

I like to cut up corn tortillas and fry them... but you can use store bought corn chips if you'd like. You'll also want to grate some cheese. Other add ins are cilantro, sour cream, chopped radishes or cabbage, and diced avocado.

Dig in!