Tortilla Heaven

BACK TO BASICS | by JEAN GALTON

NO ONE WILL DISPUTE THAT THIS DELICIOUS TORTILLA SOUP is actually a vehicle for crispy and salty tortilla strips. I use Trader Joe’s Handmade Tortillas to make the strips, but any fresh-tasting corn tortillas will work just fine. And since the tortillas are baked instead of fried, any guilt is completely absolved. Delicioso!

© ANGIE NORWOOD BROWNE

Tortilla Soup
Serves 6 to 8

4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
8 cups chicken broth
12 cilantro stems plus 1/2 cup chopped cilantro leaves, divided
3 whole allspice
1 whole clove
3/4 teaspoon cumin seeds
1 white onion, chopped
3 garlic cloves, peeled
1 to 2 teaspoons chipotle chili in adobo sauce
1/2 cup short-grain white rice
1 can (15 ounces) pinto beans, drained
1 medium zucchini, thinly sliced
6 corn tortillas (7 to 8-inch)
Avocado, shredded cheese, salsa

In a soup pot or large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Sprinkle the chicken with salt and pepper to taste and add to the soup pot. Brown on both sides and add the broth and cilantro stems. Simmer until just cooked through, about 10 minutes. Remove to a plate, and using two forks shred the meat into bite-sized pieces.

Toast the allspice, clove and cumin in a small skillet until fragrant, about 2 minutes. Transfer to a blender along with the onion, garlic, chipotle chili and broth. Blend until smooth and spices are ground. Pour into the soup along with the rice. Bring to a simmer and cook until rice is tender, about 15 minutes. Stir in the chicken, beans, zucchini and simmer just until zucchini is tender. Stir in the cilantro leaves and season with salt and pepper to taste.

Preheat the oven to 375°F. Stack the tortillas and cut into 1/4-inch strips. Transfer to a sheet pan and toss with the remaining oil and salt to taste. Spread in a single layer and bake until golden and crisp, stirring frequently about 20 minutes.

Serve the soup topped with tortilla strips, avocado, cheese and salsa.