Tortilla Soup
Tortilla Soup – Trish Yearwood “style”
This is my all time favorite soup and a highly requested menu option at my house, I made the Trisha Yearwood version (foodnetwork.com), but I modify it to be less canned goods and of course, based on whatever is available in my pantry and frig.
Ingredients
Chicken – 4 -6 chicken breast or thighs (you could also buy a precooked rotisserie chicken, skin/bones removed)
*I have substituted smoked pork shoulder and it was good – just have to be careful with fatty meats…no one likes a mouthful of fat in soup… After Thanksgiving turkey works great, too. If using chicken, I prefer thighs for the flavor but try to remove all the fat after baking.
2 Tablespoons Olive Oil– you can use all olive oil or all butter, totally up to you, a little more decadent with butter
2 Tablespoons Butter
1 Chopped Onion
4-6 Cloves Garlic
2 Jalapeños (optional) any spicy pepper would work, but completely OK to leave out if not agreeable to your fellow diners, I have also used smoked hatch chili’s, but because those are already cooked, add after the liquids
2-3 Mild Peppers(optional) for added flavor without the heat
1 Tablespoon Cumin
1 Tablespoon Pepper
1 Teaspoon Essence of Emeril (optional)
Salt & Pepper (a teaspoon each to start)
4 cups chicken stock
1 can Red Kidney Beans (drained and rinsed well) substitute any beans you like, I prefer to use dried beans to control the salt, but this does require soaking and boiling in advance
1 can Black Beans (drained and rinsed well)
1 cup heavy cream -substitute half and half or even milk for a lighter version
1 package cream cheese -substitute plain Greek yogurt for a lighter version
1 28oz can of diced tomatoes- with juice
1 can salsa- I prefer Joe T Garcia’s, but that may be hard to find in some markets…it’s a Fort Worth institution!
2 Bay leaves (remove before serving)
1 can of corn, liquid drained or 3 to 4 ears of fresh corn (cut from the cob)
Garnish with:
Fresh Cilantro
Shredded Cheddar
Tortilla Chips
Sour Cream
First start by baking your chicken, then cool and break apart or cut into bite size pieces. You could sauté the chicken, but I think baking is easier and less mess. While the chicken is baking, start chopping your onion, garlic, and peppers. Use large stock pot, bringing EVOO and/or butter to medium heat, add chopped veggies, waiting to add the garlic until the onion is semi translucent. Once veggies are cooked through, added spices, then liquids, shredded chicken, beans, canned tomatoes, salsa and cream cheese (if using). I like to simmer this soup for at least an hour to get the flavors to really come together.
Tip- heat the cream cheese in the microwave and whisk with a little of the hot soup, it will dissolve much easier than just throwing it in – but I’ve done it and it still works you might just get a clump of cream cheese here and there…
Garnish and watch everyone fight for seconds!
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