Tortilla Soup Recipe

One of our family's signature meals is my Tortilla Soup.....which we just finished enjoying tonight!I make it with one variation from the traditional Mexican recipe: I add acorn squash to the mix as I enjoy the sweetness and body it adds to this lovely treat.

It is so easy to make.... and especially tasty with fresh tomatoes. However, when fresh tomatoes are most readily available-summertime- it is when I least feel like having soup, so what I do is buy plenty of organic tomatoes in the summer and freeze them.  Simply wash and throw whole in a ziploc bag, or throw in the blender before storing in the freezer bags. This way, you have plenty of flavorful tomatoes all year around... especially for winter time when all the tomatoes on this side of the world are tasteless and pricey.

Please try this recipe and let me know how you like it!

Ingredients

2 tablespoons ghee or butter or olive oil

2 medium white onions, diced
2 garlic cloves, minced
1 or 2 Jalapenos or Chipotle peppers seeded and minced
8 ripe medium tomatoes, chopped
1 quart chicken stock
Salt
Cumin
Garlic powder
Chipotle powder (or Chili powder)
Ground black pepper
6 chicken quarters
1 diced acorn squash

Garnish

2 avocados, halved, pitted, peeled, and diced

1 cup shredded Cotija cheese (or Feta cheese)
1/2 cup coarsely chopped fresh cilantro leaves, for
1 lime, cut in wedges, for serving

Tortillas

Canola oil, for pan-frying

12 corn tortillas-preferably a few days old, cut into 1/8-inch-thick strips.
Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

Soup

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spices on both sides.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done,  shred and set aside.

Heat 1 tablespoon Ghee or olive oil in a pot over medium high heat. Add onions, pepper, diced acorn squash and minced garlic. Stir and allow to simmer while you place fresh tomatoes in a blender and puree. Once tomatoes are pureed (only a few seconds) add to the pot with 1 quart of chicken broth.

Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered, add shredded chicken and stir, allow to simmer another 20 minutes.

Check seasonings, adding more if needed. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Put a handful of tortilla strips into each bowl, then ladle the soup into bowls.
Garnish each bowl with diced avocado, cilantro and Cotija cheese. Add a wedge of lime to the side- each person can add it in to taste.

Enjoy!!