My sister, Marcia, and her two kids were set to be here today for a couple week visit. Her husband's a pilot so they fly standby but in doing so, they also run the risk of not getting on the flight if it's too full. So here we sit and wait! She wasn't able to get on this morning's flight so we're praying she can get out tomorrow morning. *FINGERS CROSSED!*
I have a really great menu planned for her stay. The meal I had intended on making tonight (Mongolian Beef), obviously couldn't be made so I had to come up with something. Sooooo I decided to make Tortilla Soup.
We went to dinner at Cantina Laredo a couple weekends ago and on the recommendation of a friend, had tortilla soup there. I thought it was very tasty, but personally, I think mine's way better. I hope you like this recipe!
Rougly chop one small onion, 1 large jalapeno (or two small), 2 cloves garlic, and a can of green chiles (or buy the pre-diced).
Add 2 tsp chili powder and 2 tsp cumin. Stir and continue to cook the veggies. The heat helps release the flavors of the spices.
In a blender, put the onion/jalapeno mixture, a handful of chopped cilantro, 1 tsp worchestershire sauce, 2 tsp sugar, 1 can (undrained) diced tomatoes and 1 can (undrained) diced tomatoes with mexican seasoning. I like to use one of each so the flavor isn't horribly overpowered.
Puree everything until nice and smooth.
Pour the pureed tomatoes/spices back into the soup pot. Add 1 can tomato soup, 1 can (14oz) beef broth, and 1 can (14 oz) chicken broth. Cook over medium heat until everything is hot.
[NOTE: At this stage, this soup base can be put into containers and frozen for later use.]
Once the soup base is heated. Add 2 cups cooked chicken. I use canned chicken (drained) for convenience. Mix into your soup. Let this simmer so the flavors can marry.
In a skillet, heat some oil. Cut up tortillas into thin strips and fry until golden brown.
Remove from oil onto paper towels and sprinkle lightly with salt.
Cut an avocado in half. Carefully pull out the seed, then carefully peel off the skin. Putting the flat side down on the cutting board, dice the avocado.
To serve: Ladle soup into a bowl. Stack some fried tortilla strips in the center. Sprinkle grated cheddar cheese around the edge. Sprinkle avocado around the perimeter as well. Put a dollop of sour cream in the center on top of the tortilla strips.