tortilla soup

I’m still here! And cooking! I really will literally quit my day job and become a full-time writer. 2011, you know what’s up.
So, a fun thing for me to do is replicate dishes from movies. Ratatouille from ‘Ratatouille’, Thomas Keller’s sandwich from ‘Spanglish’ and…soup.
Well, I really love the movie “Tortilla Soup.” My husband rented it for me awhile back… back when we weren’t the Stephenson’s yet… and when I was dipping my toes into this whole cooking thing. He said I would really like all the food in the film. Lucky me, I found it for sale at Blockbuster a couple weeks ago – they have those 5 for $20 tables, you know. We have an addiction to those tables. But, seriously, sometimes you do find a few good ones. 🙂
Anyway, since watching it again I’ve had this itch to make tortilla soup.
Finally!:
Chicken, Tortilla & Cerveza Soup

3 tablespoons vegetable oil
1 small onion, diced
3 garlic cloves, minced
3 jalapenos, diced (with seeds)
4 cups chicken broth
2 cups beer (I used Corona Light)
1 (14.5 oz) can fire roasted diced tomatoes
1 (14.5 oz) can black beans, drained
1 (14.5 oz) can corn, drained
1 (6 oz) can tomato paste
1 lb. boneless, skinless chicken breast
juice of 2 limes
s+p
handful of chopped cilantro
1 avocado, pitted + diced
tortilla chips

In a large saucepan/stockpot, heat the oil on medium. Add in the diced onion, season and let sweat for 2 minutes.
Once the onion is tender, add the jalapenos and garlic. Season with salt + pepper (1.5 tablespoon of each). Stir and let cook for 2 more minutes. Pour the broth, beer, tomatoes, tomato paste, beans and corn into the pot and bring to a roaring boil. (If you like, season again with salt + pepper, only about a teaspoon of each this time). Once it starts to boil, lower the heat to a mild simmer and add the chicken breasts. Cook for approx. 20 minutes, until chicken is done. When the chicken is done, remove it and shred on a cutting board using a fork (or your fingers — once it’s cooled!). Add the shredded chicken back to the pot along with the lime juice and cilantro; stir.
Serve piping hot! with diced avocado and tortilla chips. 

It was a record breaking dinner, I think we finished our bowls in under 2 minutes. Other comments: I think the beer was fantastico! It was a last minute decision. OK, confession, I didn’t buy enough chicken broth. I panicked, looked in the fridge and grabbed the 2 month old Corona we had and in it went. I am a firm believer in improvisation. When I can, I will. When I can’t, I still do.
¡Buen provecho!
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One thought on “tortilla soup

  1. Glad that you are alive, I was starting to get worried!

    AND I love this recipe. I think this looks like the PERFECT cold weather meal.

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