Making soup is a craft. To take various bits and pieces of ingredients and turn it into a dish that warms you from the inside out.
Soup has been known to cure so much of what ails us. Have a cold, a cup of chicken noodle soup will fix you right up. Been outside shoveling snow and exhausted – well ladle out a rich and creamy bowl of tomato soup.
The great thing is soup can also be wonderful as a complete meal, a filling meal, a meal that makes you smack your lips, put your hand on your stomach and sigh while nodding “now that was g-o-o-d”. I present to you my Chicken Tortilla Soup –
6 Boneless And Skinless Chicken Thighs
1 Tbsp Vegetable Oil
½ cup Diced Onion
1 clove Garlic, minced
48 ounces Chicken Broth
1 cup Masa Harina
3 cups Water, divided
1 cup Enchilada Sauce (I used the whole 10oz can)
1 tsp Salt
1 tsp Chili Powder
½ tsp Ground Cumin
Cheddar Cheese, shredded
¼ cup Cilantro , chopped
1 can (14oz) Black Beans, drained
1 can (14oz) Diced Tomatoes, drained
1 small can (7oz) Whole Kernel Corn, drained
2-4 Tortillas, sliced
In a large pot over medium heat, cook chicken thighs in oil until well browned on all sides. Remove, dice and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water. Add enchilada sauce, tomatoes, beans, corn, salt, chili powder and cumin. Bring to a boil. Reduce heat and simmer for 45 minutes, until thickened and chicken is cooked through.
Take 2 tortillas, slice in half, then cut into 1/4″ strips. In a small pan add ½” of oil and fry strips till crispy. (drain on paper towels)
When soup is done top with chopped cilantro, dollop of sour cream, some shredded cheese and some avocado.
From my kitchen to yours! Enjoy.