Tortilla Soup

My Nashville Tortilla Soup Adventure

As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But let me tell you, this Tortilla Soup recipe from Nashville's Mas Tacos Por Favor is a game-changer. It's vibrant, flavorful, and surprisingly easy to make, even on a hectic weeknight. The bold smoky flavors transport you to a sunny Mexican street corner, making even a quick lunch feel like a mini-vacation. I’ve tweaked the recipe to fit my family’s preferences, and the result is a soup that is both satisfying and deeply comforting.

The beauty of this soup lies in its adaptability. Feel free to adjust the spice level to your liking – a dash more chipotle for extra heat, or a squeeze of extra lime for a brighter citrusy zing. The garnish options are equally versatile; I often experiment with different toppings, depending on what I have on hand. Sometimes, I’ll add a dollop of sour cream or some shredded Monterey Jack cheese for extra creaminess. Other times, I’ll boost the freshness with a sprinkle of finely chopped red onion or some chopped fresh parsley. The possibilities are endless!

The Magic of the Broth: The secret to this soup’s incredible flavor lies in the rich and smoky broth. The recipe calls for simmering the chicken with onions, carrots, garlic, and chipotle peppers, which create a wonderfully complex base. I usually let the broth simmer for a little longer than the recipe suggests, letting the flavors meld together. This gives the soup a deep, satisfying taste that's hard to beat.

Tortilla Strip Perfection: I always make sure to fry the tortilla strips myself. The crispy, golden texture adds an essential textural component to the dish, providing a delightful contrast to the tender chicken and the rich broth. While there are pre-made tortilla strips available, nothing compares to the satisfying crunch of freshly fried ones.

A Feast for the Senses: The experience of making and enjoying this Tortilla Soup goes beyond mere sustenance. It's about savoring the vibrant colors, the aromatic spices, and the satisfying textures. Each ingredient plays a vital role in the overall symphony of flavors. The sweet corn, the creamy avocado, the tangy tomatoes, the spicy jalapeño - everything works together to create a culinary masterpiece.

This recipe has become a staple in our household. It's perfect for a cozy night in or a casual get-together with friends. The soup is also incredibly versatile; it’s equally satisfying served hot or cold, which makes it perfect for all seasons. It’s a recipe that has brought countless smiles to my family's faces, and it has become a symbol of warmth, comfort, and shared moments around the dinner table. This recipe reminds me that even on the busiest days, making time for good food is always worth it.

Beyond the Bowl: I've also found that this Tortilla Soup is incredibly versatile. Leftovers make a fantastic lunch the next day, and I sometimes even use the broth as a base for other dishes. The versatility of this recipe is a testament to its exceptional flavor profile.

A Recipe for Connection: More than just a recipe, this Tortilla Soup represents a connection to my family's heritage and a way to share a piece of myself with others. Every time I make this soup, I'm not just cooking; I'm creating a story, a memory, and a beautiful tradition that I hope to pass down through the generations.

Final Thoughts: Give this Nashville Tortilla Soup a try. It’s a flavor explosion that will quickly become a family favorite. And remember, cooking should be a joyous experience, a chance to connect with your loved ones and savor the simple pleasures in life.

Step-by-step

• Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface.
• Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
• Transfer chicken to a plate. Strain broth into another large pot. Return chiles to broth, if a spicier broth is desired; discard remaining solids.
• Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.
• Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour.
• Discard sprigs and chiles, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth.
• DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.
• Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 350°F-360°F.
• Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
• Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)
• Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco.