Southwest Tortilla Soup
5 (5-1/2 inch) corn tortillas
1 Tbsp olive oil
1 large yellow onion, finely diced
1 Tbsp minced garlic
1 (15-oz) can crushed tomatoes, with juice
1 (6-oz) can diced green chiles, with juices
6 cups chicken stock
1 bay leaf
1/2 tsp cumin
1 tsp dried oregano
1 Tbsp chili powder
1/2 cup finely chopped fresh cilantro
1 cup cooked shredded chicken
juice of 1 lime (about 1 Tbsp)
salt
black pepper
1. Preheat the oven or toaster oven to 300°F.
2. Cut tortillas in 1/4's, arrange in a single layer on a baking sheet, and toast for about 15 minutes or until hard and just beginning to brown. Alternatively, toast tortillas in a dry cast-iron skillet over medium heat, turning once. Crush toasted tortillas to a powder in a blender or food processor, and set aside.
3. In a large stockpot over medium-high heat, heat olive oil. Add onion and garlic, and sauté for about 4 minutes or until softened. Add tomatoes and their juice and green chiles, and stir with a wooden spoon to combine.
4. Add chicken stock, bay leaf, cumin, oregano, and chili powder. Increase heat to high, and bring to a boil. Stir in crushed tortillas. Reduce heat to medium-low, and simmer for 15 minutes. Stir in cilantro, season with salt and pepper, and remove bay leaf.
5. Using an immersion blender, puree soup. Alternatively, transfer soup, in batches, to a blender or food processor to puree.
6. Return soup to the pot, and stir in cooked shredded chicken and lime juice. Cool completely, package in zipper-lock plastic freezer bags or rigid freezer containers, label, and freeze.
To reheat: Heat frozen soup in a stockpot over medium heat, stirring frequently, until heated through. Alternatively, microwave soup on high, stopping to stir every minute or so, until heated through.