My first recipe - Tortilla Soup!

Okay, honestly, I'm no cook. Not that I'm bad at it or don't enjoy it, I just don't really do it as much as I should.

I'm more like this when it comes to feeding myself:



But tonight, TONIGHT, I made tortilla soup, and it was HEAVENLY! So I thought I'd share, with all 5 of you out there who might be reading, my deliciously-amazing-best-ever-in-the-whole-history-of-the-world-besides-Sierra's-tortilla-soup.


SOPA de TORTILLA de la PHOEBE:

Makes 8-12 servings

Soup

1/4 cup olive oil
1 medium to large onion
4 tsp. chopped garlic (4-5 cloves)
1 poblano pepper (can substitute another green bell pepper if not available)
1 green bell pepper
2 jalapeño peppers
1 tbsp. salt
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
2 tsp. Essence (see recipe below)
3 tbsp. tomato paste
1 16 oz. can diced tomatoes
12 cups chicken stock
2 pounds chicken breast
1/2 cup chopped fresh cilantro
1 1/2 tbsp. lime juice

Remove seeds from all peppers. Chop onion and peppers into bite size pieces. In large pot heat olive oil on medium high. Add onions, garlic, peppers, salt, cumin, coriander, and Essence. Cook for 5 minutes.

Add tomato paste and diced tomatoes, cook for 1 minute.

Add chicken stock and bring to simmer. Simmer for 20 minutes.

Cut chicken into small strips (bite size or just slightly larger) and add to soup. Cook for another 7-10 minutes until chicken is cooked all the way through.

Add cilantro and lime juice, stir well. Remove from heat, and cover to keep warm.



Tortilla strips

2 cups vegetable oil
Corn tortillas
Salt, Essence, or other seasonings - optional

Best to make these while the soup is simmering.

16-18 tortillas will feed 4-5 people, if serving more adjust amount appropriately.

Cut the tortillas into strips, roughly 1/2" by 3", but whatever size you want is fine.

It's best to use 1-2 day stale tortillas, but if they are fresh bake the cut strips for 15 minutes at 350° on a cookie sheet, until they start to curl.

Heat vegetable oil in heavy pot to roughly 350°. Add tortilla strips in batches and fry until crisp and golden, about 1-2 minutes. Remove with tongs or slotted spoon, place on paper towels to drain.
Optional: Season to taste with salt, Essence, or any other flavor you want.



Garnishes

Lime wedges
Chopped avocado
Shredded pepper jack or monterey jack cheese
Fresh cilantro


Add garnishes and tortillas to taste, and ENJOY!



Essence (okay, I stole this from Emeril, but I think the man knows what he's talking about!)

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine ingredients thoroughly, makes about 2/3 cup. Great seasoning for just about anything!



Vegetarian option

Use vegetable stock, no chicken breast, and may add 1 more green bell pepper and 1 more can diced tomatoes.