Our Executive Producer is a connoisseur of Tortilla Soup and he says this is the best he has ever had. The fact that it comes from his sister notwithstanding, it is pretty awesome.

Ingredients

  • 2 TBSP Olive Oil
  • 1 Medium Onion, chopped
  • *2 Pablano Peppers, roasted, peeled, seeded and chopped
  • *1 Jalapeno, seeded,small dice
  • *2 Cups (approx) crumbled tortilla chips
  • (2) 14oz Fire Roasted, Organic Diced Tomatoes with juice
  • 1 tsp each: dried thyme, ground coriander, ground cumin
  • 1/2 bottle of Tecate Beer (or your favorite Mexican beer, of equal intensity)
  • 4 cups Good Chicken Stock
  • Salt and Pepper as needed.
 
Method:
  • Heat Olive oil over medium high heat.
  • Add onion, peppers, and saute until soft, starting to caramelize.
  • Add tortilla chips, continue to saute until soft and fragrent… toasty corn smell.
  • Add tomatoes and spices and cook for 5 minutes
  • Add 1/2 bottle of beer, deglazing and reducing until alcohol is cooked out.
  • Add Chicken Stock,  bring to a boil, reduce heat and simmer partially covered for 30 minutes
  • Turn heat off and using a hand blender (or full sized blender) combine until smooth consistency
  • Add S& P as needed
 
*Tips:
  • Secret Weapon… Use Roasted Hatch Chilis when in season.  Be careful… depending on wet or dry growth seasons, hatch chilis can swing in heat level.  Add or eliminate jalapeno based on personal taste.
  • I save up the tiny pits from the bottom of the bag of tortilla chips and use for soup.  Waste not want not… salt content will depend on brand of chips, or if you make your own… that is why I season the soup later, instead of my normal routine of seasoning as I go.
 
Granish Options:
  • Sliced Radishes
  • Green Onion, white and green parts
  • Mexican Crema, or Sour Cream, Greek Yogurt
  • Monterey Jack Cheese, grated
  • Fresh Chopped Cilantro
  • Diced Avocado
  • Lime Wedges
  • Tortilla Chips or Crispy Julienned tortilla strips
 
Protein Garnish Options:
  • Lime Roasted (16×20) Shrimp
  • Shredded poached Chichen Breast

Serves 8

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About Chef Susan Thomas

Chef Susan Thomas lives in Frisco, Texas with her husband Andrew and her daughter Caroline who just started kindergarten. Susan is enjoying her new job as Regional Director of Operations for Morrison Health Care Food Service.