*Spicy* Chicken Tortilla Soup

Mmmm, one of my all-time favorite recipes.  Full disclosure: I love soup.  I love every type of soup.  I love the idea of soup.  All of it.  And there is something about a spicy tortilla soup that does it for me.  Mmmm.  To me,  what really makes an excellent tortilla soup is:

1. Tortillas, of course
2. Good chicken stock, preferably homemade
3. Lime, Avocado, and Cilantro
4. Tomatoes
5. Jalapeno

That is all you really need for a great tortilla soup, in my opinion.  I also like to add fresh chicken, celery, sauteed onions, fresh garlic, red peppers, and thyme.  The Jalapeno is optional, in that many kids and even adults cannot handle them, but if you like a bit or a lot of spicy, go for it! 

Spicy Chicken Tortilla Soup
serves 6-8

8 cups of chicken stock, preferably homemade*
5-8 chicken thighs, without skin
1 large can of fire roasted tomatoes (24 oz)
1.5 cups dry pinto beans (optional) or 1 can of pintos
4 large sticks of celery, chopped
1 red pepper, sliced
2 large onions
4 cloves of garlic
1 TBS fresh thyme
1 package of small corn tortillas (about 10 tortillas)
1/2 jalapeno
1-2 limes, cut into wedges, served as garnish
1/2 bunch of cilantro, diced, served as garnish
1 avocado, sliced, served as garnish

*Begin by making your chicken stock.  I like to use a whole chicken bone from a previous baking.  I freeze them with some meat on, for just this kind of soup.  Boil the chicken in 8 cups of water (enough to cover it by an inch or two) for 3-6 hours at a slow boil.  For extra flavor add 2 bay leaves, 2 sprigs of thyme, 2 carrots, and 2 celery.  After cooking all the ingredients for several hours strain the bones, vegetables and herbs out so that you have just the liquid.  Freeze for later use or, make this soup . . .

Heat up your chicken stock to a slow boil.  Add 1.5 cups of dry pinto beans and cook for 2-3 hours, until soft.  Always make sure you have enough water!  Do not over-stir as you will break up the beans.  You can use canned beans, in which case you will proceed immediately to next step without cooking for several hours.

Saute 2 large, chopped onions until browned.  Set aside.  Saute 1/2 jalapeno, careful to not hurt your lungs with the spiciness!  Some of you may want to seed them and only cook the green part as the seeds are very spicy.  Also, set aside.

Add chopped celery, red pepper, canned tomatoes, fresh thyme, and chicken thighs, to the soup.  Cook for 45-60 minutes, or until chicken is tender.  Take thighs out of soup and shred them.  The easiest way to shred is to use two forks and break them up.  Add them to the soup again. 

Now add the sauteed onions, minced garlic, and jalapenos.  You may want to make 2 pans of soup, one spicy, one "not spicy" (for the kids or the wimps).

Meanwhile, make your tortillas: Dry them out by cooking them on a baking sheet at 225 F for 10-15 minutes.  Chop into 1/4 inch slices and cook in high heat oil on the stove top.  They will be a lot like chips after cooking. 

dried tortillas

Serve soup on top of tortillas with a garnish of a wedge of  lime, diced cilantro, and avocado.  I also had a green salad with this special dressing:

Lime Vinaigrette
2 TBS olive oil
2 TBS seasoned rice vinegar
1 TBS fresh lime juice
1 tsp honey
1 clove of minced garlic