Rebecca's Tortilla Soup
There are a handful of things I've made over and over and over again--easy recipes that never fail me, standbys that most our friends have eaten at our house or found on their doorstep during illness or after a baby's been born. Rebecca's Tortilla Soup is one of them.
There aren't a lot of soup recipes chronicled here yet because I started this blog in the spring. I know there are spring soups, but I'm just not as inspired to make them during warmer weather. I suspect I'm not alone in this. But come fall, when it's darkening at 6:00, when Wyatt's doing homework at the table and I'm pulling sweaters from the basement, it's time. Time for a big cauldron on the back of the stove and steamy windows.
So many reasons to sing the praises of soup. It's cheap (unless you're making lobster bisque). It's unbelievably forgiving--too thick? Add more water. Too thin? Throw in some pasta. The combinations are endless. It's filling. And if you know a few tricks, it's easy. Stick with me this winter and you'll be a pro by the time you plant your radishes in the spring. (Though, as I've mentioned, I'm not the greatest teacher if you're looking for explication. You just have to hang around. But it won't be torture--at least not for me.)
I can't count the number of times soup has seemed like the answer. Yes, an answer to leftovers, but more than that. When people in my community have been grieving or going through massive change, I usually make soup. I might give them half of what my family's having for dinner, or I might make them a whole pot. Soup doesn't psychoanalyze, it doesn't try to solve anything, it doesn't bring tons of attention to the giver. It's just offered, ready to be warmed whenever you are.
You pragmatic sorts are ready for the recipe by now. I've noticed that's one of the things I'm always trying to balance when I write here--a focus on the food and clear-enough technique, but still retaining those of you that don't really give a hoot about the recipe. Selfishly, I don't want to lose a single one of you.
No you pragmatic sorts are REALLY ready for the recipe. Honestly, you just throw all this stuff in a pot. It's not authentic Mexican tortilla soup, so don't get caught up in comparison. Once you've sat down to a big, steamy bowl, though, I doubt you'll find the need to compare it to anything else. Except some vapid soups of the past that you, now an In Praise of Leftovers Soup Expert, are about to leave in the dust.
Rebecca's Tortilla Soup
Serves 6. Rebecca and I used to work together, and she was a great cook. For an all-day meeting at her house once, she made this soup for us, and I've been making it ever since. She used cooked chicken (pulled from a rotisserie chicken) and let it simmer in a crockpot overnight. You can do that if you want, but there's no need. You get just as much flavor from this quick stovetop version (and bigger hunks of chicken). I usually use frozen chicken breasts because I always have them in the freezer. If you use fresh, your cooking time will even be shorter. The tastier your salsa, the better the soup, but it doesn't monumentally matter. What I have in the fridge is usually the Emerald Valley organic salsa from PCC or Costco. It's the best "fresh" salsa for the money that I've found. And one more thing--I like the canned STEWED tomatoes in here better than diced, but I've used diced a million times.
3 or 4 whole frozen or fresh boneless, skinless chicken breasts
1 qt. (about two cans) chicken stock
2 15 oz. cans stewed tomatoes with juices
1 c. salsa
3 minced garlic cloves
1 ts. cumin
6 corn tortilla, cut into strips
salt
juice of one lime
For garnishes (use any combination):
shredded cabbage
sour cream
tortilla chips
red chile flakes
shredded sharp cheddar
fresh jalapeno rings
lime wedges
Dump everything in a big stockpot (seriously). Bring to a boil, then reduce to a simmer and simmer until chicken is tender, about 20 minutes if fresh and 35 if frozen. By this time, the tortillas will have totally broken down and served to thicken the soup. Break chicken up with the back of a spoon or remove it and shred or chop it. I like to leave the chicken pieces pretty big.
Serve with bowls of garnishes on the table.
*If you're warming up leftovers, you may want to add a smidge of water as it thickens up in the fridge.
September 27, 2009
Reader Comments (24)
Looks delicious for the Fall.
I truly adore soup season and am extremely grateful that everyone in our family loves soup. Looking forward to many recipes ahead. I make a tortilla soup frequently, looking forward to trying out this recipe for a change!
Yay Soup! I love this time of year with the blustery weather digging out my scarves and dusting off the crock pot. I look forward to leftoverist fall recipes Yipee :-)
Yes, count me in the Soup Fan Club! As I sit here wrapped up in a comforter, I know fall is coming. Fall officially arrives when we turn on the heater - hasn't happened quite yet, but soon.
This is so drop dead easy!! I'm saving this one for a hectic day when I need dinner fast! Excellent stuff.
You are a mind reader. We have 3 avocados on the counter ripe and ready. My son asked what we were going to do with them and I thought some tortilla soup sounded delicious. I was going to go hunt for a great recipe this morning!
I haven't had tortilla soup since I went to Mexico years ago. This looks wonderful- simple and with the lime, perfect.
I love soup so much, I make it year round - I can eat it at lunch in the summer because I am in an airconditioned office!
When I first met my husband, one of the first things I made was a delicious pot of chicken noodle soup - I even made the noodles from scratch! I baked a loaf of bread and had a crock of soft butter on the side.
He loved it! I cleared the table, did the dishes, wherein he asked "so what's for dinner?" Soup is not dinner to him, unless there happens to be a steak sitting next to it!
I'll have to give this one a try - thanks!
i can vouch for this delicious soup. i personally LOVE any kind of tasty soup, but chris never thinks they hit the spot unless they are creamy, meaty or very thick. ..or have a sandwich alongside. surprised? :)
Bethany - You've just summed up my soup disorder! I read this recipe and was trying to figure out why I'm not jumping to make this soup because I always have all of the ingredients. But I need cream or meat or it has to be uber thick. In fact, I'm making a knock of of Sarah's corn chowder tonight. Today was Seattle's first day of fall, definitely.
Excuse me! Does chicken not qualify as meat? You're hard-core.
What is it with men and their meat?!
Hello Barbara! Nice to see you here.
seriously!
No, chicken alone isn't enough in this case. Not my opinion, I'm just reporting the facts. Chicken with cream can do the trick, but some bacon would help.
Sarah, have you ever had the Tortilla Soup at El Sombrero? It's lovely. I get it at least half the time we go there.
Priya's soup was most excellent! Thanks, Priya!
YAY! Glad you liked it. I did too. I added some chicken and bacon. Made it feel more substantial. In terms of Sarah's question about chicken, it depends on how it's used. Is it an accompaniment or the star? In this case, my soup was thick enough for a spoon to stand up in it, so we didn't need a lot of chicken. Not sure if that makes sense. Anywhoooooo.... The carnivores in our house ate veggie meals twice last week with no complaints. Woo hoo!
this is the shit. am i allowed to say that on your blog? i had a late work meeting and ate there, came home and made this and now i'm eating dinner #2 b/c it was impossible to look at this and put it all in the fridge for another day. thank you rebecca via SMK.
Cooked up a pot of this soup...gone in no time at all! I had it for lunch and dinner!
During the creation step I added garbanzo beans (an idea I borrowed from a consume I had at my favorite mexican store & restaurant in Greenwood) and corn to the mix which did make it more "hearty". Ticha mentioned how good some jalapeno cornbread would be with this soup, oh yes!
Looking forward to the Fall soup days!
Cheers,
Hi Travis! Nice to see you here. Love your additions to this soup. What's your favorite Mexican place in Greenwood?
Love that you had two dinners tonight. Yes, you're totally allowed to say that.
I don't know its name, but is on the NE corner/side of 85th and Greenwood. The front is a small Mexican grocery store, so head to the back and you will find the kitchen and tables. This is the real deal - No burritos here! Tacos are yummy - all meat -, the Sopas (?) are outstanding, and the people are friendly. Onetime the owner came over to help us order and answer questions. Since we where the only non-hispanic people there (which has been the case every time we go) he was nice enough to give us a hand through the menu. I.e., the special that day was a consume, which was very tasty and expanded my concept of "Mexican Food".
Hi Sarah,
I made this again..with boneless chicken thighs, fresh corn, basil, lots of jalapenos, cilantro, of course, and fresh spinach from the garden..a nice, one pot, easy spring soup!
ellen