Tortilla Soup is quite famous throughout San Antonio, as the cure to many ills, from a common cold to a terrible hangover. Probably one of the best restaurants to get it from in SA is Jim’s Restaurant. In fact, the coffee shop is kinda famous for it.
Last time James and I were home, my sister’s best friend, Vickie, was nice enough to invite us over to a party at her new house. My sister met Vickie when she started her new job.
I haven’t been able to spend much time with Vickie because we live so far away. But any time I’ve spent time with her, I’m struck by how light and sweet she is, despite working in one of the hardest careers I know of: nursing.
At her party, she served this tortilla soup. It’s easily the best tortilla soup I’ve ever had. And it was exactly what James and I needed tonight, when we’re having horrible weather in New Jersey, and it’s cold, and we’ve both had long days. This soup has been in the slow cooker since 10 o’clock this morning, and wafting delicious smells through my house every since.
Vickie’s Tortilla Soup
1 onion, diced
2 tomatos, diced
2 regular carrots, peeled and diced
4 potatoes, peeled and diced
2 zucchini, diced
6 cups of chicken broth
1-1 1/2 lbs chicken breast
1 tablespoon cumin
2 teaspoons garlic salt
1 teaspoon kosher salt
1/3 bunch of cilantro
I started by chopping all the vegetables except the cilantro and tossing them into the crock pot. Then I added the chicken broth, and allowed this to cook on low for about 2 hours. Then I added the raw chicken pieces (I used tenderloins) directly to the crock pot, and put it on high.
About 4 hours later, I removed the chicken pieces from the soup, and pulled them using two forks. This makes for very tender chicken throughout the soup, and guaranteed chicken in pretty much every bite. I added the chicken back to the soup, and just let it cook for another 3 hours on low.
The soup gets its name from what goes on top of it at the very end.
Preheat your oven to 350F. Take 1 corn tortilla per person eating, and cut the tortilla into strips. Place the strips on a baking tray, and spray them with cooking spray. Sprinkle with kosher salt. Bake the strips for about 8-10 minutes until crisp.
When you ladle up the soup, sprinkle it with some sharp cheddar cheese and the tortilla strips, and garnish with some extra cilantro.
It is delicious and warm and exactly what you need on a cold Autumn evening.