I’ve posted many soups in the last year. And I’m always going to say the same thing: Get the BROTH right!!! I use the soup bases I have shown you before. In this case I used chicken base. A good rule of thumb is one tsp. paste or powder per one cup water. And of course you can use canned chicken broth….but it still needs adjustment! But the flavor is something you will constantly check. So, here is my version of Tortilla soup, (be sure you have some “MASA” handy):
2 or 3 chicken breasts or thighs (boneless, chopped)
1 large onion
Peppers (according to your taste): 1 can green chilies, 2 or 3 jalapeños (remove membrane and seeds if you don’t like hot). But be careful when you handle them….they will burn you…ask me how I know!!
I always chop the chicken and toss the pieces in about 1/2 cup masa. (In the flour section of any Arizona grocery store). Then, sauce the pieces in a little oil until lightly browned. (Maybe 5 minutes)
Now add the chopped onion and saute another minute or two. When onion is soft, add about 2 cups chicken broth. Simmer about 2 or 3 minutes and then add:
1 can green chilies
2 or 3 jalapeños, chopped
Simmer awhile, then add a cup or two of broth. Cook until everything is soft and soup tastes pretty good…..now, the big finish:
Add some chopped tomato (about 1 cup), and 1 cup corn (off the cob or frozen)
Simmer another few minutes, and add 1 cup chicken broth with 1/2 cup masa mixed in, mix till its smooth. Cook about 10 minutes, stirring occasionally, and taste always for correction. NOTE: You will probably end up with about 5 or 6 cups of broth. You know what soup looks like! So cook accordingly!!
At the end, add garnishes:
Fried sliced flour tortillas, sprinkle on. Drizzle on some “Crema” (which I blogged last year). Look it up in my new Table of contents under side dishes But, if you don’t have that, just glob some sour cream on…..muy deliciouso…..!