I had leftover lime and cilantro from the Laotian laap.
I had leftover tortillas from the duck tacos.
I had poblano peppers leftover from I don't remember what.
I also made a ridiculous amount of chicken stock last week that was taking up room in my freezer.
What do I do next?
The answer was simple – Tortilla Soup!
When I researched recipes for tortilla soup I found many many ways of making it. The few common elements seem to be chicken stock, hot peppers, cilantro, lime, and, of course, the tortilla strips.
I made mine with chicken stock, garlic, poblano peppers, tomatoes, chicken, cilantro, chili powder and lime. It was definitely a sinus-clearning soup. For my tortilla strips instead of frying them, I tossed them with olive oil and baked them in the oven over high heat. They were nice and crispy this way, but not super greasy.
Boring post, but a good soup. Comfort food on a winter's night with a spicy kick.
Chicken Tortilla Soup
1 Tbl oil for sauteing
1 poblano pepper, diced
5 cloves garlic, minced
2 tsp ancho chili powder
1 quart chicken stock
1 15 oz can diced tomatoes
2 cups cooked chicken meat, diced
Juice of 1 lime
1 handful chopped cilantro
6 corn tortillas
Oil for brushing over the tortillas (I used olive because it was in easy reach, but you may want to use something more neutral flavor)
Heat oven to 400 degrees. Brush tortillas with oil and cut into strips. Place in a single layer on a cookie sheet and bake 10-15 minutes or until crispy. (13 minutes worked well in my oven.)
Heat oil in a large pot. Add poblanos and cook until softened. Add garlic and cook until fragrant. Stir in the ancho chili powder until it is very fragrant.
Add stock, tomatoes and chicken. Simmer 30 minutes.
Mix in lime juice and cilantro. Ladle into bowls and top with tortilla strips.