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.
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
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.
Delicious!! I think pork is a great idea...
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!
Looks delicious and a perfect meal for the weather we are having.
Thanks for sharing. Your soup looks delish!
I like Ina's cooking methods. Relaxed and substantial. This one fits the bill too.
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!
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.
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.
I love, love, lvoe Ina. Must try this soup soon!
I love to make soups and this one looks and sounds wonderful. THANKS!!! Geri
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!
If it's Ina:) It's Got To Be Good!:)
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!
Yummy...now 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!
I love your idea of using left-over pork! It sounds wonderful.
Thank goodness for all of our sakes, you don't stop cooking! I love Ina Garten's recipes also.
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