There is something about Mexican soups that reach deep within. A true love. Maybe its the bit of heat along with the restorative broth. Maybe its the spice combinations along with homey ingredients. I'm not sure.
Today I made Chipotle Chicken Tortilla Soup. I took my time. I thought about each step. I poached the chicken thighs so I could make the homemade broth. The usual suspects, celery, peppercorns, onion, garlic, cilantro stems. I even threw in the baked chicken carcass from last night and later took the meat off of that.
The broth was super rich.
I roasted my roma tomatoes, jalapenos, onion and garlic for a quick salsa. I used the canned chipotle peppers with some of the adobo sauce. That is going to give the stock all the makeover she needs for her big night.
After the salsa, sweet corn, diced potatoes, mushrooms, fire roasted tomatoes and carrots were added to the potage as well as the shredded chicken.
Fresh corn tortillas were sliced thin and toasted in a bit of oil then drained on paper towels. Next to ready the toppers. Shredded Monterey Jack, cilantro sprigs, thinly sliced radish and lime wedges.
On top of all the specialness of other Mexican soups, having the crunchy corn strips to have your way with is like a little toy prize given with Tortilla Soup. You can scrunch them all inside the brew and let them get soft and fluffy or leave them crisp and grab a little with each bite. Everyone likes it their own way. And your way you may have it. Si Senor!
Looks so good Food Monkey. The pictures make my mouth water
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