If you are a blogger, you probably also have lots of posts lying in wait - perhaps you have a photo but haven't typed up the recipe or description, or maybe it's a post that just has some ideas written down that haven't come together yet. Whatever the case, these 'draft posts' can sit around basically forever until you go digging through them!
This morning, I was looking back through these posts and found this fantastic recipe for chicken tortilla soup that is probably at least a couple of years old! It's definitely time for it to see the light of day, because I can still remember it and it was delicious. My notes on this post say that I made this soup with my dad. That's no surprise, because he is probably the biggest fan of chicken tortilla soup that I know! This one is simple to put together and really hits the spot - juicy chicken, smoky flavor from the chipotle in adobo, a great hit of acid from the limes, and of course plenty of crispy baked tortilla strips. Although I often turn to regular chicken noodle soup when someone is sick, I think this soup would also be a perfect pick-me-up if you're feeling under the weather - comfort in a bowl!
Also - note in the photo below the fantastic cabbage-shaped bowls my dad found...so much fun!
Chicken Tortilla Soup (adapted from Meals in Heels, original recipe here)
4 corn tortillas
2 T olive oil
1 onion, minced
4 garlic cloves, minced
1 tsp minced chipotle in adobo (more to taste)
1 tsp ground cumin
14 ounce can whole tomatoes
6 cups chicken stock
1 pound skinless, boneless chicken breasts
Juice of 2 limes
Cilantro leaves, for garnish
1. Preheat the oven to 400 degrees and spray a baking sheet with oil. Cut the tortillas into thin strips, and lay them out on the baking sheet in a single layer. Spray the tops with oil, and season with salt and pepper. Bake about 3 minutes, or until lightly toasted. Set aside to cool.
2. Heat the oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes. Add the garlic and cook another minute or two, until fragrant. Add the chipotles, cumin, tomatoes, and stock. Bring to a boil.
3. Add the chicken to the pot. Reduce heat to low, and simmer about 15 minutes, or until cooked through. Remove the chicken and let cool until you can comfortably handle it. Shred with two forks, or chop into bite-sized pieces. Reserve the chicken.
4. Puree the soup - an immersion blender is easiest, but a regular blender will get the job done as well (just be careful!). Once the soup is smooth, add the reserved chicken and the lime juice. Reheat until the liquid is hot and the chicken is heated through.
5. Serve topped with the tortilla strips and fresh cilantro.