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My youngest child adores soup in pretty much any form and flavor!! He orders a warming bowl of sustenance almost every time we eat out, and is always thrilled when it’s on the dinner menu at home.


silky tortilla soup

2 tablespoons olive oil

1 onion, chopped

5 garlic cloves, minced

salt and pepper

1 1/2 pounds tomatoes, chopped

4 chipotle chiles in adobo sauce, seeded and coarsely chopped

8 cups chicken stock

oil for frying

6 corn tortillas, halved and thinly sliced

1 stick unsalted butter, diced

4 cups chopped chicken

crumbled queso fresco and cilantro leaves for garnish

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt, and cook over moderate heat, stirring, until softened and starting to brown, about 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.

Meanwhile in a skillet, heat oil. Add tortilla strips and fry over moderate heat, stirring until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt.

Add butter to soup, using an immersion blender, puree soup. Add chicken and gently reheat the soup. Season with salt.

Serve the soup in bowls, garnished with queso fresco, cilantro and tortilla strips as desired.


Recipe adapted from Food and Wine, May 2013