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.