Spicy Chicken Tortilla Soup… be still my heart. I love this soup. Hands down this is in my top 10 favorite soups of all time…so far anyway. I adopted this recipe from Rachel Ray’s, Ancho Chicken Tortilla Soup. Yum!
8 6 inch flour tortillas
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup frozen kernels, defrosted
1 large red onion, chopped
1 or 2 jalapeno peppers, seeded and chopped
2 cloves of garlic, finely chopped
1/3 palmful ground cumin
1/2 a palmful smoked or sweet paprika
dash of cinnamon
1 quart of chicken broth
1 28 ounce can fire roasted diced tomatoes
2 tablespoons honey
1 rotisserie chicken, skinned and chopped
1 to 2 cups of water
salt and freshly ground black pepper
Smoked cheddar cheese Shredded
cilantro leaves chopped for garnish
Cut the tortilla chips into thin strips. Heat 1/4 olive oil over medium heat. Take a few of the tortilla strips and fry in the oil when crisp place on a plate lined with paper towels to drain. Continue with all strips until crispy. Set aside on paper towels to drain.
Heat olive oil in a soup pot over medium heat. Add the corn and saute until charred on the edges approx. 2 to 3 minutes. Add the red onion, jalapeno and garlic, allow the vegetables soften, 3 to 5 minutes. Add cumin, paprika, cinnamon and stir until combined. Saute for 5 minutes and add the tomatotes and the chicken broth. If you have an emulsion blender use it now to help make the broth a little thicker. Stir in the honey and the chicken and season with salt and pepper to taste. Let simmer for 20 to 30 minutes stirring occasionally. Check the consistency of the soup if you like it a little thicker use the emulsion blender if you like it a little thinner add a cup or two of water and simmer for another 5 minutes for the flavors to blend.
Zest and juice the lime and add it to the soup.
Shred the smoked cheddar cheese
Chop the cilantro
Pile some of the crispy torilla strips into each soup bowl. Ladle the soup over the tortilla strips. Garnish with the smoked cheddar cheese and chopped cilantro and serve.