Chicken Tortilla Soup

Chicken Tortilla Soup is really good. Really good.
This is one of those soups I just throw stuff in the pot without measuring, so I decided to go to the pro for a recipe with actual amounts, and some fab photos. My photos made my soup look quite unappetixing, even though it tasted great. The Pioneer Woman is a far better food photographer, so check out HER recipe and pics HERE. This is pretty much how I do it, thought I've never done the cornmeal thing - I think I shall try it.

I prep the soup without the beans, and freeze it for our meal swaps, and to bring for "comfort meals." I let it cool completely, and then distribute it into gallon-size freezer storage bags, and freeze them flat. (You can also use containers, but I make gigantic batches, and the stack factor is nice for storage.) It's so easy to take out and thaw right on the stove. REMEMBER - if you thaw a bag of soup in the fridge, put it in a bowl. You'll be glad you did. You can include the can of beans, and if you want, a little baggie of tortilla strips, but I like to make those fresh - it's not hard.

Here's my "recipe" for the tortilla strips:
a couple flour tortillas
EVOO in a mister

chili powder
garlic powder (optional)
sea salt

Cut the tortillas into thin strips. Spritz them with olive oil. Spinkle the seasonings over, and mix up a bit with your fingers. Stick 'em in the oven - under the broiler is fine, but you need to pay attention! Otherwise, heat it to about 375 degrees and bake until they start to brown. Stir them a bit part way through.

Sprinkle those babies over your soup, and then add all of your favorite toppings. Today, we had shredded cheese, avocado, sour cream, and some chives since I didn't have cilantro or scallions.

Layered Mexican Trifle Salad

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A Cooking Baker

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