A week of soups - Chicken Tortilla Soup

Oh crap it's been like a year. I am clearly a blogger/loser. I really have thought many times about jumping on and doing a blog or two but the US Weekly was just too hard to put down. Sorry.

Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.

Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).

Chicken Tortilla Soup (double the recipe and freeze half for another day!)

One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz  box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed

In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders -  being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.

Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.

Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.

Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!