The origin of tortilla soup is a mystery, but it’s intriguing flavour has long made it a California favourite. It most likely originated in Mexico City, where it is a perennial favourite. A great tortilla soup is the rich combination of flavors between a rich chicken broth and fire roasted-corn, vibrant in color and smokey, tantalizing aromas.
In Mexico City, the classic tortilla soup is simply good chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. It’s wonderfully satisfying, “a sort of soul food soup,” as Mexican cooking authority Diana Kennedy puts it. Oddly, no one knows where tortilla soup came from, not even Kennedy. “It’s certainly not all over Mexico,” she says. “It’s in the center, around Mexico City, the home of tortilla soup.”
There are many recipes and traditions, but tortilla soup is traditionally made with beef or chicken stock and often includes tomatoes, onion, garlic and the Mexican herb epazote. It’s served with Mexican cheese, preferably Cotija, avocado, cilantro, ancho or other chilies, sausage, and lime. The consistent element is the tortilla strips. The soup is served either by dishing up bowlfuls and pouring the soup over tortilla fragments, or serving the soup and adding them as a garnish. The soup can be made on the stove top or in a slow cooker with any of the following ingredients such as; roasted vegetables and chicken stock, lightly thickened with beans, is the base, then chopped cilantro, fried tortilla strips and raw onion are added to the broth.
What I have for you today is not quite “tortilla soup”, though it is thick and hearty like a stew that has simmered away, I prefer to call this a ” chicken bowl”, as you can ladle this Tex-Mex delight over my cilantro lime rice http://wp.me/p2Gx3m-1oe , a cut up salad, or over a bowl of crushed up tortilla chips.
Perfect Comfort Food!
2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes
1 cup salsa, use one that is a favorite you use.
1 1/2 tsp New Mexico chili powder
1 Tbsp ground cumin
1/2 tsp dried oregano
1 tsp crush red pepper flakes
1 tsp fresh cracked black pepper
1 Tbsp garlic powder
1/2 tsp ground onion powder
3 garlic cloves minced
1 30 oz can pinto beans drained and rinsed
1 15 oz can black beans drained and rinsed
1 15 oz can white corn drained and rinsed
1 15 oz can yellow corn drained and rinsed
1 can rotel tomato’s and green chilies
1 30 oz can crushed tomatoes
1/2 lime juice
1 cup water
Salt to taste
Cut chicken into 1/2 inch cubes and place in a large crock pot. Pour water and salsa over the chicken.
Next add in Rotel tomatoes and can of crushed tomatoes and stir to mix wet ingredients.
Add all dried seasoning and minced garlic and again stir to mix all ingredients.
Cook on low heat for 5-6 hours, or until chicken begins to easily shreds.
Add drained beans and corn and cook for an extra two hours.
Serve over cooked rice. Optional: top with cheese, avocados, sour cream, cilantro, diced chillies and serve with tortilla chips.
- Crock-Pot Tex-Mex Shredded Chicken (recipesforourdailybread.com)
- Slow Cooker Chicken Tortilla Soup (thesmintzes.wordpress.com)
- Vegan Tortilla Soup (seeseanrun.com)
- Slow Cooker Chicken Enchilada Soup (cinnamonspiceandeverythingnice.com)
- Chicken Fajitas With a Bang of Citrus (dishingitoutwithclarissa.com)
- Nachos using Crock-Pot Tex Mex Chicken (recipesforourdailybread.com)
- Tex-Mex stuffed potato skins will fill you up (metronews.ca)
- Ther Best Darn (Clean) Soup in Texas! (sweatsavvy.com)
- Tex-Mex Lasagna (pearlsandparsnips.blogspot.com)
- Tex Mex Chicken Salad lunch (yumsisters.com)