4-6 corn tortillas, diced
1 tablespoon of minced garlic
4-5 tablespoons of chopped cilantro (I used a little less because cilantro and I are on sketchy terms)
1 tablespoon of cumin
2 tablespoons of chili powder
Saute all of the above until tortillas begin to crisp.
It will look like this:
Add the following to the above and simmer.
1 cup onion puree (per Antique Mommy, I diced a small onion and pureed it in the food processor)
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste (I went with a fair amount of cayenne because we aren’t a bunch of Nancy boys)
To serve: top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.
I knew that I’d need to add chicken to my version because P is of the belief that vegetables are what food eats. He needs meat. So I bought a rotisserie chicken from HEB.
And when I went to check out, Lynette was bagging my groceries for me and held up the rotisserie chicken and said, “GIRL, you got to REPRESENT with the cooked chicken. It’s about workin’ smarter, not harder”.
Amen, Lynette. REPRESENT.
I diced the chicken, threw it in the pot, and served the whole thing with an array of options to customize the soup-eating experience: diced avocado, monterey jack cheese, sour cream and fried strips of corn tortilla.
And in the end, my bowl looked like this.
By the way, I fried those strips of corn tortilla myself.
Because I wanted to REPRESENT.
***Edited to add that you can just dice the onion into really small pieces if you don’t have a food processor or a blender to puree it.
***Also edited to add that to fry the corn tortilla strips, you just need to buy a package of corn tortillas, cut them into long strips. Heat up oil in a skillet and then fry the strips until they are crispy and a little brown.
1 cup onion puree (per Antique Mommy, I diced a small onion and pureed it in the food processor)
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste (I went with a fair amount of cayenne because we aren’t a bunch of Nancy boys)
To serve: top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.
I knew that I’d need to add chicken to my version because P is of the belief that vegetables are what food eats. He needs meat. So I bought a rotisserie chicken from HEB.
And when I went to check out, Lynette was bagging my groceries for me and held up the rotisserie chicken and said, “GIRL, you got to REPRESENT with the cooked chicken. It’s about workin’ smarter, not harder”.
Amen, Lynette. REPRESENT.
I diced the chicken, threw it in the pot, and served the whole thing with an array of options to customize the soup-eating experience: diced avocado, monterey jack cheese, sour cream and fried strips of corn tortilla.
And in the end, my bowl looked like this.
By the way, I fried those strips of corn tortilla myself.
Because I wanted to REPRESENT.
***Edited to add that you can just dice the onion into really small pieces if you don’t have a food processor or a blender to puree it.
***Also edited to add that to fry the corn tortilla strips, you just need to buy a package of corn tortillas, cut them into long strips. Heat up oil in a skillet and then fry the strips until they are crispy and a little brown.
Recipe straight from the blog of Big Mama
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