{Photo design edited 3/24/18}
Spicy Tortilla Soup – one of my very favorite soups to make at home.
I don’t even remember when I discovered this Mexican delight but since then I’ve ordered it at several different restaurants but I’m always disappointed for one reason or another. This one’s too spicy. That one’s too salty. The next one didn’t have my favorite ingredients. So, I don’t order it out anymore because with this recipe I can get exactly what I love, spice it up exactly to my preference and so can everyone else!
Each soup bowl can contain whatever ingredients you like! With a house full of picky eaters, this is important. There are no specific amounts for anything because it’s whatever you want in your bowl. We each make our own. The only item that has specific amounts is the Enchilada sauce and the broth that you pour over the bowl to make it soup. This should be combined before you begin serving.
The key to the simplicity is using a few prepared ingredients like fresh salsa and a roasted chicken. My rice cooker (God bless the inventor) makes short work of perfect rice so the only thing you need to make is the enchilada sauce and, of course, it uses chicken bone broth for extra nutrition. I always have some of that in the freezer though so that doesn’t get made when I’m putting together the recipe.
This is a great way to use up leftover rice from a previous meal. I’ve also decided that this summer I’m going to pressure can a bunch of this enchilada sauce so it becomes a dump and heat recipe for us.
- FOR THE SOUP:
- Roasted Chicken or leftover chicken meat
- Cooked white rice ( I use basmati or jasmine)
- Prepared fresh salsa (your spice preference ¬¬– I use mild)
- Spicy Enchilada Sauce (see recipe below)
- Chicken bone broth (recipe is here)
- Crunchy Tortilla Strips (see below for how-to)
- Shredded cheese
- Fresh avocado
- Fresh cilantro
- Sour cream
- -
- FOR THE ENCHILADA SAUCE:
- 1 Tbls. chopped garlic
- ½ onion, minced
- 1 Tbls. olive oil
- 1 14-15 oz. can of roasted chopped tomatoes with green chilis
- 1 cup bone broth
- 3 Tbls. chili powder
- 1 Tbls. cumin powder
- 1 tsp. salt
- ½ tsp. oregano
- FOR THE SOUP:
- To make a bowl, begin with rice on the bottom and layer your ingredients on top. Pour enchilada soup broth over ingredients and top with sour cream, cilantro and tortilla chip strips or whatever your little heart desires. Instructions on how to prepare the parts are below.
- -
- FOR THE ENCHILADA SAUCE:
- Saute garlic and onion in olive oil until soft.
- Add remaining ingredients and heat until almost boiling.
- Blend with an immersion blender or in a blender.
- With a mesh colander over a bowl, pour sauce into colander and use a spoon to press as much of the sauce through as possible.
- Discard the solids.
- This will give you a smooth sauce – lots of flavor, no texture.
- -
- FOR THE SOUP BROTH:
- Combine enchilada sauce with 3 cups of bone broth. Heat and stir to combine. Pour over individual bowls of ingredients.
- -
- FOR THE CRUNCHY TORTILLAS STRIPS:
- Cut corn or rice tortillas into thin strips about 3” long. Heat a little bit of olive oil in a pan and sauté them until crisp.