During a business trip to San Antonio in 2008, I was struck by a mighty cough and cold. Though enervated and mostly voiceless throughout, I managed to stick it through, sustained in no small part by multiple daily helpings of flavorful, nutritious chicken tortilla soup from Sazo's. The recipe below is adapted from their own - it turned out to be a rich, comforting soup with just the right amount of heat, though I skipped the cheese and fried tortilla strips, and despite a rather makeshift broth. (The chicken parts I was planning to use for stock had spoiled, and I didn't have any good canned broth available, so I made do with 4 cups water, two cubes of Telma veggie boullion and a cheesecloth-wrapped bundle of chopped onion, 6 cloves of crushed garlic, 1/2 tsp. of black peppercorns and a smattering of dried thyme. Simmered all that for 20 minutes, squeezed all the juices out of the bundle - the resultant broth turned out quite tasty - then proceeded with the recipe.)
- 4 cups chicken stock
- 2 chicken breasts (originally 3, but I made do with what the little bodega had)
- 2 cups tomatoes, seeded and diced (used canned Muir Glen; original called for 3 large tomatoes)
- 1 large yellow onion, diced (originally a white one)
- 1 cup salsa - Jardine's 7J Ranch Texasalsa, Hot (originally 2 cups of picante sauce)
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. cumin
- 1/2 cup cilantro, chopped
- guacamole to taste (used this recipe)
- fried tortilla strips (skipped this time)
- cheese to taste (skipped this time - may use a mixture of cheddar and Monterey Jack next time)
Add tomatoes, onion, salsa/picante sauce, salt, pepper and cumin to liquid. Simmer for 10-15 minutes.
Dice cooked chicken and add to liquid. Simmer for another 10-15 minutes. Adjust seasoning if necessary, then add cilantro.
Cut tortillas into strips and fry till crispy. To serve, place tortilla strips, a generous scoop of guacamole, and grated cheese in a bowl, then ladle soup over everything.
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