So on our bi-annual family vacation, in which my ENTIRE mother’s side (about 30-35 of us) go to the beach together and stay in one house, every family is in charge of one night of cooking. For the first time ever, the grandkids cooked one night! We hosted a taco night, and I contributed this tortilla soup from Food & Wine!
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 ½ pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped **Note– I didn’t think this would be enough, so I added another couple. Bad idea. It was SUPER spicy. Lesson learned–just follow the recipe, haha.
- 8 cups chicken stock
- Canola oil, for frying
- 6 corn tortillas, halved and thinly sliced
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 ¼-pound rotisserie chicken
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish
- In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
- Meanwhile, in a skillet, heat ¼ inch of canola oil. Add half of the tortilla strips and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt. Repeat with the remaining strips.
- Carefully ladle half of the soup into a blender and add half of the butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat with the remaining soup and butter. Stir in the shredded chicken and gently reheat the soup. Season with salt.
- Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.