Kat's Smoky Tortilla Soup
4 tbsp peanut oil
1 medium onion, diced
4 medium cloves garlic, minced
4 corn tortillas (6), chopped
1 canned chipotle chile in adobo sauc, e, drained
1 tbsp cumin, ground
1/2 cup amber ale
5 large tomatoes, chopped (3 lb)
1 small cilantro bunch, stemmed
1 qt chicken stock
1 ; salt & pepper to taste
GARNISH
1 chicken breast, cook/shred
1 tortilla strips, crisp fried
1 sour cream
1 cilantro sprigs
. In a large saucepan or in a stock pot, heat oil over medium heat.
Saute onion and garlic just until tender, about 5 minutes.
2. Add tortillas and saute until soft, about 3 minutes. Stir in
chipotle chile and cumin; cook 1 minute longer. Stir in ale and
loosen any browned bits at the bottom of the pot with a fork. Add
tomatoes and cilantro, and cook, stirring occasionally, until
tomatoes release their juices, about 10 minutes.
3. Add chicken stock and bring to a boil. Reduce heat to a simmer and
cook, uncovered, for 30 minutes. Let soup cool slightly.
4. In a blender or food processor, puree soup in several batches.
Return soup to pot and reheat. Season with salt and pepper.
5. Ladle soup into serving bowls. Garnish with shredded chicken,
tortilla strips, sour cream and/or cilantro sprigs, as desired.
There's often no way you can look into the game of life and
determine whether or not you'll get that big break tomorrow or whether it will
take another week, month, year or even longer. But it will come!
- Zig Ziglar