cold weather comfort food: autumn tortilla soup

Name: Cold Weather Comfort Food: Autumn Tortilla Soup
Prep time: 30 min
Cook time: 5 min
Yield: 3
Cuisine: Mexican
Ingredients: ## PLAN/PURCHASE; 1 large dried poblano chili; 2 tablespoon(s) grapeseed oil, plus more for brushing; 2 medium flour tortillas; 1/2 large yellow onion, chopped; 2 clove(s) garlic, minced; 1/2 teaspoon(s) chili powder; 1 tablespoon(s) ground cumin; 1/2 - ground coriander; 1 teaspoon(s) paprika, sweet or hot; 1 pinch(es) cayenne pepper, or to taste; 3 cup(s) fresh chicken stock, not broth; 14 ounce(s) blanched and peeled tomatoes, or equivalent in canned tomatoes; 1/4 cup(s) cilantro, chopped, plus more for garnish.; 1 teaspoon(s) salt, kosher variety, or to taste; 1 pound(s) boneless, skinless chicken breasts, cut into bite-sized pieces; 1 large avocado, diced; 1/2 cup(s) pepper jack cheese, freshly grated; 1 cup(s) sharp cheddar cheese, freshly grated; - lime wedges, for serving

(1 RATING)

80 Pinches 30 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 29, 2015

The Autumn season is upon us, and the temps are beginning to slowly fall; along with the multi-colored leaves. The days are getting shorter, and the evening's longer. I’m bringing out my big guns (soup and stock pots), and beginning to contemplate all those yummy soups and stews that warm us up on those crisp Autumn evenings. This is my Autumn/Winter tortilla soup. It has a lot of hardy ingredients, and plenty of spices to keep our tummies warm and satisfied. And as a last trick, it winds up in the broiler. So, it has excellent presentation. So, you ready… Let’s get into the kitchen.

Rate

prep time 30 Min

cook time 5 Min

method Broil

yield 3 serving(s)

Ingredients

PLAN/PURCHASE
1 large dried poblano chili
2 tablespoons grapeseed oil, plus more for brushing
2 medium flour tortillas
1/2 large yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon chili powder
1 tablespoon ground cumin
1/2 - ground coriander
1 teaspoon paprika, sweet or hot
1 pinch cayenne pepper, or to taste
3 cups fresh chicken stock, not broth
14 ounces blanched and peeled tomatoes, or equivalent in canned tomatoes
1/4 cup cilantro, chopped, plus more for garnish.
1 teaspoon salt, kosher variety, or to taste
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 large avocado, diced
1/2 cup pepper jack cheese, freshly grated
1 cup sharp cheddar cheese, freshly grated
- lime wedges, for serving

How To Make cold weather comfort food: autumn tortilla soup

Step 1

PREP/PREPARE

Step 2

Gather your ingredients
Step 3

Soak the dried poblano in hot water for 20 minutes.
Step 4

Remove the seeds, cut into 1/4-inch strips, and reserve.
Step 5

Place a rack in the middle position, and preheat the oven to 350f (176c).
Step 6

Cut the flour tortillas into 1/4-inch strips.
Step 7

Place on a parchment-lined baking sheet, lightly brush with grapeseed oil, and sprinkle with a touch of sea salt.
Step 8

Bake in the preheated oven until golden brown, about 8 to 10 minutes.
Step 9

Remove from the baking sheet and reserve.
Step 10

Add the 2 tablespoons of grapeseed oil to a soup pot over medium heat.
Step 11

When the oil begins to shimmer, add the onions, garlic.
Step 12

Sauté until onions soften, about 5 to 7 minutes.
Step 13

Add the dry spices, and continue to sauté for an additional 2 minutes.
Step 14

Add the diced chicken, and sauté until all the pink is gone, about 4 to 5 minutes.
Step 15

Add the chicken stock, tomatoes, reserved poblano pepper, salt, and chopped cilantro.
Step 16

Bring up to a boil, and then quickly back down to a light simmer.
Step 17

Allow the soup to simmer for 20 to 40 minutes, uncovered, stirring occasionally.
Step 18

Chef’s Note: At this time taste for proper seasoning… Is it hot enough?
Step 19

Chef’s Tip: The colder the weather, the more heat I put into the soup.
Step 20

Stir in the diced avocado, and allow the soup to simmer until the avocado is heated through, about 2 minutes.
Step 21

Plate/Present (Serves 3)
Step 22

Place a rack in the upper-middle position, and then set the oven to broil.
Step 23

Add 1/3 of the pepper jack to the bottom of 3 oven-proof bowls.
Step 24

Divide the soup between the three bowls.
Step 25

Add 1/3 of the cheddar to the top of the soup.
Step 26

Place the bowls in the oven, under the broiler.
Step 27

Remove when the cheese is nice and bubbly, about 2 to 5 minutes.
Step 28

Serve with the tortilla strips, and some slices of fresh lime. Enjoy.
Step 29

Keep the faith, and keep cooking.
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