Recipe Friday

Tortilla Soup

Rotisserie chicken from the grocery store
1 qt chicken broth
1 tbsp vegetable oil
Onion, chopped
5-6 carrots, chopped
2 ears corn, shucked and de-cobbed (or use frozen, if you must)
1 lg can diced tomatoes, drained (farmers market tomatoes are better, if you can get them)
1 can medium enchilada sauce
1 bunch cilantro, chopped

1. Pull all the meat off the rotisserie chicken and set aside. Put all the bones and skin in a large soup pot with the chicken broth and 2 cups of water. Simmer with lid on for at least 30 minutes, and then strain. Set broth aside.
2. Add oil to hot pan and then saute onion, carrots, and corn with salt and pepper for about 10 minutes.
3. Add in chicken meat, broth, tomatoes, and enchilada sauce. Bring to a boil, then reduce heat and simmer with lid for 10 minutes.
4. Turn off heat and stir in all of the cilantro
5. Serve with cheddar cheese, diced avocado, sour cream, and corn tortillas that have been cut into strips, tossed with olive oil, and baked until crispy.

Verdict: I must disclose that this is my very own made-up recipe. But let me tell you, I have spent years perfecting it. This may very possibly be the most perfect soup recipe ever. And it makes endless variations. Another favorite is to leave out the corn and enchilada sauce and add cut up zucchini and a bag of fresh tortellini and then serve with fresh Parmesan cheese. Even B ("soup is a side dish, not a meal") is very happy to have this for dinner and even as leftovers. You might think that it's cheating to use the store chicken. But if you think that, then you suck. The store chicken makes all the difference. Plus, is makes it a soup that can be made after work, rather than a soup that takes all day and uses lots of dishes and makes your kitchen a nasty stinky mess. Seriously. Try this soup. You will not be disappointed.