Tortilla Soup

My Go-To Comfort Food: A Tortilla Soup Story

As a busy working mom, finding time to cook delicious, healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pickups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave comforting food – food that nourishes both my body and soul. And for me, that food is tortilla soup. This isn’t just any tortilla soup; it’s a recipe passed down, a culinary hug in a bowl.

This particular recipe is a treasure I discovered a few years ago. A friend, a true culinary artist, shared it with me, boasting it as the best tortilla soup she’d ever tasted. And she was right. It’s packed with vibrant flavors, a symphony of textures, and a warmth that melts away the stresses of the day. The key, I’ve discovered, isn't just in the careful blending of spices, but in the process – the time allowed for the flavors to meld and deepen. It's a slow-cooked hug, simmering on the stovetop, filling my kitchen with fragrant aromas that promise comfort and satisfaction. The beauty of this recipe lies in its adaptability. Some days, I use rotisserie chicken for convenience; other times, I slow-cook my own for a richer, deeper flavor. It’s a recipe that grows with me, adapting to my schedule and mood.

Beyond its deliciousness, this soup is incredibly versatile. It's a fantastic way to use up leftover chicken, a blank canvas for creativity with added vegetables, and a crowd-pleasing dish for gatherings. But it’s more than just a meal; it’s a ritual, a small act of self-care in a busy life. The process of chopping vegetables, stirring the simmering broth, and the eventual satisfaction of a warm bowl in my hands – these are the moments that bring a sense of peace and grounding to my hectic week. It's a reminder to slow down, to savor the simple pleasures, and to nourish myself not just with food, but with the act of creating it.

The vibrant colors of the vegetables, the satisfying crunch of the tortilla strips, and the creamy richness of the avocado all contribute to a sensory experience that transcends a simple meal. Each spoonful is a celebration of fresh ingredients and comforting flavors, a perfect antidote to the daily grind. It’s the kind of soup that makes you feel warm inside and out, a delicious reminder that even in the midst of a busy life, there’s always time for a little bit of comfort and deliciousness. And isn't that what life's all about?

I encourage you to try this recipe; it's surprisingly easy and incredibly rewarding. Let the aromas fill your kitchen, and let the warmth of the soup melt away your stress. It’s a testament to the power of simple ingredients transformed into something truly extraordinary, a flavorful reminder that even on the busiest of days, a little bit of comfort and deliciousness is always within reach.

The crunchy tortilla strips add a wonderful textural contrast to the creamy, savory broth. The fresh cilantro adds a bright, herbaceous note that balances the richness of the soup perfectly. And the avocado? Well, the avocado is the perfect finishing touch, adding a creamy smoothness and a touch of healthy fat that makes each spoonful even more satisfying. It's a meal that’s both nourishing and delicious, a culinary hug in a bowl that's perfect for any time of year, any occasion, or simply because you deserve it.

More than just a recipe, this tortilla soup is a testament to the joy of cooking and sharing food. It's a delicious reminder that even the simplest ingredients can be transformed into something extraordinary, a warm and comforting embrace on a cold night or a welcome treat after a long day. So, gather your ingredients, put on some music, and let the magic of cooking transport you to a place of warmth and deliciousness. You deserve it.

Step-by-step

• In a large pot on medium heat add vegetable oil and cook down diced onions, carrot, and celery for about 5 - 7 minutes (until onion gets translucent and vegetables are a little soft). Stir frequently.
• Add salt, pepper, paprika, and chili powder and stir for about 1 - 2 minutes.
• Add crushed garlic, sliced leek, zucchini, and squash. Stir for about 2 - 3 minutes then add flour, stir constantly for about 1 - 2 minutes. (NOTE: if it appears to be burning, most likely it is. Either back the heat off or shorten time between steps.)
• Add corn, stewed tomatoes, and cilantro and stir.
• Slowly add chicken stock and then chicken (cleaned and stripped/chunked) and stir.
• Heat to a boil then reduce to simmer and cover. Let it go for about 1/2 hour (at the very very minimum). Taste periodically and season. The longer it cooks, the better it will taste.
• In a separate small frying pan heat enough veggie oil (to frying temperature) in order to make sure that tortillas will be completely immersed in oil when dropped in (cut tortillas into strips). Fry tortilla strips in oil until crisp (3-5 minutes).
• Remove crispy tortilla strips from oil onto a paper towel to absorb excess oil and sprinkle lightly with salt while still hot.
• Serve soup with a small handful of tortilla strips, sliced avocado, and sour cream (if desired), also sprinkle with cheese.