This recipe I found in the back of June 2010's Food Network magazine...it was the Tortilla Soup served at BESO, the restaurant owned by Eva Longoria Parker and Chef Todd English. It was good...and included chicken...which if you've been following along, you'll notice this is my first Tortilla Soup recipe that includes actual chicken. Although the recipe called for grilled & sliced, I actually just poached and shredded it..."I do what I want ;P!"Tortilla Soup
recipe from Eva Longoria Parker via Food Network Magazine June '10
3 dried mulato or ancho chile peppers
1 Tbs. extra-virgin olive oil
1 onion, sliced
3 cloves garlic, smashed
1 28-oz. can plum tomatoes
1 Tbs. coriander seeds
1 tsp. ground cumin
8 c. low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
I also used some crumbled Mexican Oregano
1-2 grilled chicken breasts, sliced I used poached & shredded
~1 c. crumbled queso fresco
1 avocado, diced
4 corn tortillas, cut into strips and fried
1-2 Tbs. sour cream
1. Remove stems and seeds from the chiles. Place in bowl, cover w hot water and soak until soft, ~20 minutes. Drain the chiles, transfer to blender and process to make smooth purée.
2. Heat oil in large pot over medium, then add onion and garlic and cook until onion is transluscent. Add tomatoes w/ their juice, 1/4 c. chile purée, the coriander seeds and cumin and cook ~5 mins. Strain broth through strainer into another pot, discarding the solids. Season w/ salt.
3. Place a small amount of chicken, queso, avocado, cilantro, tortilla strips and sour cream in each bowl, then pour ~1 c. hot broth around garnishes.
PLEASE HELP ME WORK MY WAY THROUGH ALL THE DIFFERENT TORTILLA SOUPS FLOATING AROUND IN THE WORLD!! TRY ONE...OR MORE...AND ADD THE BADGE TO YOUR POST, THEN LINK UP OVER AT MY ORIGINAL POST (the badge will guide you there). I'LL NEVER BE ABLE TO DO IT ALL BY MYSELF!!
I'm also submitting this to Souper Sunday this week over at my friend Deb's place, Kahakai Kitchen!