Chicken Tortilla Soup with fresh-made Tomato Chile Broth

The Tomato Chile broth in this recipe can be used for any number of soups or stews. I like to make a bigger recipe and freeze about half of it. This broth comes out a bit picante (spicy) for some, so sometimes (for my spice-timid wife), I’ll thin it out with a little more chicken stock. To kick it up, add a couple habaneros and/or dried guajillo chiles to the broth recipe. Also, maybe garnish the end soup with slices of fresh jalapeño. Note: I listed the chicken breast as optional, leave it out if you prefer and add another vegetable of choice like carrots…as I prefer.

Ingredients:

• FOR THE TOMATO CHILE BROTH:

• 1 medium poblano, roasted, sliced in half lengthwise

• 1 medium Anaheim chile, roasted, sliced in half lengthwise

• 1 medium dried Ancho chile

• 1 medium jalapeño, sliced in half lengthwise

• 1 medium white onion, peeled, quartered

• 4 medium cloves of garlic, peeled, smashed

• 4 sprigs of cilantro

• 3 cups of low sodium chicken stock

• 1 cup of dry Sherry

• 1 – 14 ounce can of diced tomatoes, juice included

• 1 tbsp Kosher salt

• 1 tbsp black pepper

• 1 tbsp sugar

• FOR THE CHICKEN TORTILLA SOUP:

• One recipe of Tomato Chile broth (about 2 cups)

• 1 cup of low sodium chicken stock

• 1/2 cup white onions, 1/4 inch chop

• 1/2 cup carrots, 1/2 inch chop (optional)

• 2 tsp fresh garlic, thin sliced

• 1 tsp ground cumin

• 1/2 tsp Ancho chile powder

• 1/2 tsp New Mexico chile powder

• 1 – 14 ounce can of diced tomatoes, juice included

• 6 ounces of boneless chicken breast, 1 inch chop (optional)

• 1 cup of cooked black beans, or 1 cup of cooked pinquito beans

• 1 cup frozen white corn

• 1 cup zucchini, 1/2 inch chop

• 1/2 cup Mr. T’s Bloody Mary mix

• 1/2 tsp fresh lime juice

• Kosher Salt and white or black pepper

• Fresh baked or fried tortilla strips

• Grated Cotija cheese

• Fresh chopped cilantro

• Chopped avocado

Directions:

• MAKING THE TOMATO CHILE BROTH:

• Place all the ingredients in a large saucepan or small stock pot. Bring to a boil. Lower heat, and simmer uncovered for 2 hours. Strain through a fine mesh strainer to another clean saucepan. Discard the vegetables. Cool the broth if not using immediately. You should end up with about 3 cups.

• MAKING THE CHICKEN TORTILLA SOUP:

• Place the Tomato Chile broth in a large saucepan. Add the chopped onions, chopped carrots (if using), the chopped chiles, the sliced garlic, the cumin, the chile powders, the diced tomatoes, and the chopped chicken (if using). Bring to a simmer, cover, lower heat, and simmer for 30 minutes. Add the cooked beans, the frozen corn, the chopped zucchini, the Mr. T’s, and the lime juice. Cover and simmer for 20 minutes. Taste and season with Kosher salt and white pepper. Serve with fresh baked tortilla strips, grated Cotija cheese, chopped cilantro, and chopped avocado.