I don’t have any stories this time around, just know that I have been cooking for myself and/or friends once or twice a week for the past month and have tons to blog about in the future such as shepherd’s pie with garlic mashers, plum and raspberry crumble, vegetable tian, and some Greek-inspired dishes. I’ve really been hitting my stride lately and I think my friends/taste testers can attest to that.
On with the food, inspired from a pico de gallo our prep chef at Etno made last week, I decided to make mexican tortilla soup, something I made a few times at Scotty’s Brewhouse when I worked there during school. I took inspiration from that experience, Ina Garten’s recipe, and Tyler Florence’s recipe. I was really happy with this dish overall, though next time I would definitely add some more heat in the form of green chiles, more jalapeno seeds, and more cayenne pepper. Also of note, I’m not totally sure about how much of different spices and cilantro I used, so that is up to your taste.
The result: Mexican Tortilla Chicken Soup
- 2 chicken breast, bone in, skin on
- Olive oil
- Freshly ground salt and pepper
- 3 chopped carrots
- 3 cloves garlic, chopped
- 8 cups chicken stock
- 28 oz can whole tomatoes in puree, crushed
- 3 jalapenos, seeds create your heat
- 1 cup frozen corn
- Cayenne pepper
- Chopped cilantro
- 4-6 tortillas
- Sour cream, cheese, avocados, pico de gallo, tortilla chips for g arnish
Preheat oven to 350 F. Rub chicken breasts with olive oil, salt, and pepper, and put a layer of all that on a roasting sheet. Roast for 35-40 minutes or until done. Discard skin (in your mouth, it’s delicious) and break down the chicken with 2 forks. Put to the side and cover to retain some heat.
Heat olive oil in a stock pot. Add onions and carrots and cook for abo
ut 10 minutes or until onions begin to get color. Add garlic and cook for a minute, then add chicken stock, 3/4 can of tomatoes and puree, jalapenos, spices, fresh cilantro, and corn. Cut tortillas in strips and add to soup. Bring to a boil and then simmer for 25 minutes, adding the chicken for the last 5 minutes. Taste throughout and start with less seasoning to build to your taste.
The pico de gallo was simply red onion, tomato, jalapeno, and fresh cilantro w/fresh lime juice, olive oil, salt and pepper to taste. Garnish and enjoy!