I made this soup a few weeks ago after being left with half a roast from this Sunday Night’s Dinner. This spicy soup achieved instant “regular menu” status by Hubby – “along with a Corona, maybe.”
Most Tortilla Soups I’ve had taste like chicken noodle soup with some salsa and chips thrown in. They can be good, but not great. This one, however, is great. Crazy great.
The rich tomato and chicken broth base bring a balance to the initial spicy kick of the chipotle peppers. Not just any chipotle peppers, but ones that are marinated in Adobo and smell like barbecued ribs, adding a lingering spicy-sweet complexity to the broth. I think any sort of protein would do well in this soup base, chicken, black beans, maybe even some fish.
The additional “mix-in” elements create a fiesta of textures and flavors: Creamy avocado and crumbly cheese tone down the heat. Crunchy tortilla chips add a touch of salt. And each spoonful has a cleansing wakefulness brought in by the fresh cilantro and squeeze of lime. So, so good.
Also, if you have the Williams – Sonoma Simple Suppers cookbook, note that this recipe is listed under “Tortilla Soup with Pork.” I have renamed it because 1. My name sounds better, and 2. This would be so easy to make vegetarian.
Smoky, Spicy Tortilla Soup – Williams-Sonoma Simple Suppers
- 1 1/2 C. already cooked Pork Roast, shredded (or any other cooked protein you’d prefer)
- 2 TB. Corn Oil*
- 1 Small Onion, chopped
- 2 Garlic Cloves, minced
- 1 – 2 TB. Chipotle Chiles in Adobo, chopped
- 6 C. Chicken Broth
- 14 1/2 oz. Can Diced Tomatoes, with their juices
- 4 TB. Fresh Cilantro (Coriander), rinsed, dried, and chopped
- 1/2 C. Queso Fresco, crumbled
- 1 small Avocado, halved, pitted, peeled, and chopped
- 1 C. Tortilla Chips, broken
- 1 Lime, cut into wedges
In a large saucepan, over medium heat, warm the oil. Add the onion and garlic, sauté until soft and translucent, about 4 to 5 minutes. Stir in the chiles, broth, and tomatoes, then stir in the pork. Raise the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover partially and simmer for 10 minutes to blend flavors.
When ready to serve, stir 2 tablespoons of the cilantro into the soup. Ladle into bowls and top with remaining cilantro, queso fresco, tortilla chips, and avocado.** Accompany with lime wedges.
Serves 4 – 6.
*I used olive oil instead.
**Instead of serving it with the extras mixed in, I put the avocado, queso fresco, cilantro, and tortilla chips on a separate plate. Hubby and I mixed in what we wanted to our liking….aka, everyone gets an equal amount of avocado. Equally dividing avocado is the foundation of a good marriage.