Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, October 15, 2009

Tortilla Soup

Finding myself with shredded pork and tiring of "pulled pork" sandwiches, I used pork instead of chicken in a tortilla soup.
It was every bit as good with the pork as it was with chicken and made a good supper on a rainy October night as well as lunch the next day.
It's my take on another Ina recipe. Her Mexican Tortilla Soup -- with chicken. I'll make it again using chicken if I don't have any leftover pork.

It's Friday and time to join Michael at Designs by Gollum to see what is cooking -- not just at Linderhof!

Mexican Tortilla Soup
(A Barefoot Contessa Recipe -- posted as found)

4 split chicken breasts, bone in, skin on
good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock
28 ounce can whole tomatoes in puree, curshed
2 to 4 jalapeno peppers, seeded and minced
1 t. ground cumin
1 t. ground coriander
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 fresh white tortillas

Preheat the oven to 350.

Place the chicken breasts, skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 T of olive oil in a large pot. Add the onions, celery and carrots and cook over medium low heat for 10 minutes or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 T. salt, 1 t. pepper and the cilantro. Cut the tortillas in 1/2, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Serve the soup hot, topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


Nancy Jane said...

Looks good! We've got a snow/rain event going on and soup fits the meal bill! May have to give this a whirl this weekend. Nancy

Chats the Comfy Cook said...

This is such a great winter meal.I am finding such comfort in this type of soup in this weather. Nice to warm up the bones.

Blondie's Journal said...

Delicious!! I think pork is a great idea...


Unknown said...

Our Family loves this soup! We have it a lot durning the Winter but as tradition with our family, the first night we have it is Halloween! That's usually when it starts to cool down here so people actually want to have soup!
Have a wonderful week end!
~Really Rainey~

Pat@Back Porch Musings said...

Looks delicious and a perfect meal for the weather we are having.

~ ~ Ahrisha ~ ~ said...

Thanks for sharing. Your soup looks delish!

Lori E said...

I like Ina's cooking methods. Relaxed and substantial. This one fits the bill too.

Anonymous said...

My husband was just asking me if I knew how to make tortilla soup! I said no, but I could always get a recipe....perfect timing! Thanks for the recipe!

~Country Lady~ said...

This sounds so good! I will be printing this and trying it real soon. Thanks again for sharing more of your tried and true recipes. Have a great weekend.

Mary Bergfeld said...

I love this soup and it's a great way to use extra pork. Ina's base recipe can't be beat. It is soooo good. Have a great day, Martha.

Patricia @ ButterYum said...

I love, love, lvoe Ina. Must try this soup soon!


Unknown said...

I love to make soups and this one looks and sounds wonderful. THANKS!!! Geri

erica said...

Martha......I've never made this soup before but yours looks so inviting and good that for this weather I might make it soon. Thanks for sharing your pictures.
have a great weekend!

La Table De Nana said...

If it's Ina:) It's Got To Be Good!:)

Pondside said...

Mmmmmm - I've been making soup since coming home. Usually it's a bean soup or chicken soup, but I think I'll have to give this one a try. Thanks!

Nancy Yoakum said... that it is getting cold, I have soup on the brain. I have never made Tortilla Soup and can't wait to try this recipe!

Thanks for sharing!

Hugs, Nancy

SavoringTime in the Kitchen said...

I love your idea of using left-over pork! It sounds wonderful.

Lemon Verbena Lady said...

Thank goodness for all of our sakes, you don't stop cooking! I love Ina Garten's recipes also.