The weather has been so volatile lately going from the teens, then climbing into the 60s and then plummeting back down into the single digits and snowing. It's a great way to get sick and it's exhausting on the body.
During this last plunge I was out shopping and it was around 4:30pm., I was getting ready to go home and I was tired and didn't need to fix dinner for anyone so I stopped into Canyon Cafe, a restaurant in the mall I was at. I decided to get their delicious, warm and comforting Tortilla Soup. I'd forgotten just how wonderful it was. It definitely hit the spot.
After eating it I knew I had to get this recipe so I searched and then remembered I had an old Canyon Cafe cookbook that I had purchased and thought I'd check to see if by some chance it was posted in the cookbook. It was! Of course oftentimes what's posted isn't the actual recipe so I called the restaurant and asked the chef. She assured me that it was the identical recipe they use.
Although it serves 12 you can always cut the proportions in half. However, with SuperBowl just around the corner this would be perfect to prepare ahead and keep in your crockpot for all to enjoy during the game, along with all your other fixins. However, if you like Tortilla Soup as much as I do you might just want to make it for your family to enjoy on a cold winter day. Either way, it's sure to be a hit for family and friends.
I hope you enjoy this as much as my family did. The recipe didn't call for chicken but I added some boneless skinless chicken breasts to the soup while it was cooking and then cut it up after it was done.
Tortilla Soup
Serves 12
(from Canyon Cafe)
Ingredients:
2 tbsp olive oil
2 Green Peppers, diced
1 Large onion, diced
4 Poblano Chiles, seeded and diced
3 Cloves fresh Garlic, minced
12 Corn Tortillas, cut or torn into strips
1 Tbsp. Ground Cumin
1 1/2 tsp. fresh ground Black Pepper
1 1/2 tsp Oregano
1 Tbsp. New Mexican Red Chile Powder
4 Qts. Chicken Stock (16 cups)
3 cans (14 oz) diced tomatoes, undrained
1 can (14 oz) pureed tomatoes
Garnishes:
1/2 lb. Crisp Tortilla Chips (you can find premade ones in a bag by croutons)
1 lb. Queso Fresco or Jack Cheese, shredded
1 bunch cilantro, washed and finely chopped
*Optional: For a heartier soup, add 2 lbs. chicken or seafood. (I used raw boneless, skinless, chicken breasts and added it with the broth. I let it cook until it was finished then cut it into bite sized pieces. You can also use already cooked chicken or seafood adding it towards the end as stated below).
Directions:
In a large stock pot, heat oil and add peppers, onions, poblanos and garlic. Cook 2-3 minutes or until onions begin to turn translucent.
Tear corn tortillas into thin strips and add to vegetables. Stir until tortillas begin to soften. Add spices and mix well.
Add stock and tomatoes. Bring to a boil.
Simmer for 20 minutes, stirring often to avoid scourching.
Taste and adjust seasonings if necessary. Stir in half of Cilantro (from garnishes).
*If using, add optional cooked seafood or chicken. Heat through and serve.
Garnish with crisp tortilla chips, cheese and cilantro.
Note: This soup can be frozen.
If you don't want to make the tortilla strips they sell them packaged now as
well in a variety of flavors.
If you don't feel like going to the trouble to make the soup then just stop into the nearest Canyon Cafe and order a bowl. It's delicious!
Enjoy!
