Por Tortilla soup is so good, but it need not be a searing experience. I have been served tortilla soup with a whole chipotle swimming on the surface, but I don’t recommend it for the novice.
Makes 8 Cups
1 small onion, finely chopped
2–4 cloves of garlic, peeled and minced
1 tablespoon vegetable oil
6 cups chicken broth (homemade from chicken cooked with herbs, onions, celery, and carrots is best, but canned will do)
2 10 ¾-ounce cans chopped tomatoes and green chiles (for example Rotel®)
3 tablespoons fresh coriander (cilantro), chopped
1 teaspoon ground cumin (comino)
Salt and freshly ground black pepper to taste
1 teaspoon sugar
Juice of 2 limes
½–1 cup shredded cooked chicken (optional)
½–1 cup shredded Monterey Jack cheese
Lightly salted, corn tortilla chips, broken
Sprigs of fresh coriander (cilantro)
In a small skillet, wilt onion and garlic in oil over a low heat; or omit oil and wilt them in a microwave. Place onion mixture in a large stock pot; add all ingredients except cheese, tortillas, and cilantro sprigs. Stir mixture well; cover; simmer soup over low heat for about 1 hour. If it cooks down too much, add hot water to bring it back to 8 cups.
To Serve: Warm bowls; bring soup to a boil, but don’t boil. Add a heaping tablespoon of cheese and a few tortilla chips in each bowl. Fill bowls with very hot soup; top each with several sprigs of cilantro. Serve immediately.
This soup, served with corn tortillas or Jalapeño Cornbread, can make a meal. Serve smaller amounts if it is to be eaten before a meal.