Comfort Food from my Home Away from Home

It is a crystal clear day in Houston and with the cold winds blowing in from the North and the flu spreading like wild fire here in the South it makes me wonder if I am the only person in need of a good bowl of homemade soup.

Having lived in Texas for the majority of my life, it is probably surprising to most that I only discovered the comfort of a hot bowl of chicken tortilla soup while I lived in Austin.

Austin is a marvelous city with lots to offer a starved traveler in need of a fix. Rich in a unique culture different from the rest of this enormous state, Austin is home to foodies, free spirits, acrobats, and audiophiles. Austin holds a deep place in my heart, so never fear I will come back to it often in the future but for now I am going to share with you a special recipe from Austin that warms the bones on a chilly day.

Chicken Tortilla Soup of the South

Prep Time: 30 min               Cook Time: 1hr 30min

The Odds & Ends:

• 1/4 cup olive oil
• 1lb chicken (diced)
• 1/2 cup diced tomatoes
• 1/2 cup diced green chilies
• 1 cup cut corn kernels
• 1/8 cup chopped garlic
• 1 1/2 carrots (diced)
• 1 1/2 celery sticks (diced)
• 1/2 onion (diced)
• 1/2 qt vegetable Juice 
• 1 1/4 qt chicken broth
• 1/4 cup chipotle puree
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin powder
• 1 1/2 tsp paprika
• 1 1/2 tsp oregano

Taste Bud Dependent:

• Cayenne pepper
• Jalapeno juice
• Fresh cilantro
• Black pepper
• Salt
• Tabasco
• Corn Starch (to thicken)

Get Fancy:

• Fried tortilla strips
• Fresh guacamole
• Shredded Cheddar and Monterrey Jack cheese.

                   On Your Marks! Get Set! GO!!!

1. In a large pot, saute onions, carrots, celery and garlic.
2. When onions begin to appear clear, add the chicken, green chilies, and cut corn.
3. Once chicken is cooked through add the tomatoes, vegetable juice, chicken broth, and spices.
4. Turn the temperature down and put on the lid. Leave it to simmer for 1 hour stirring occasionally.
5. After 45 minutes take fresh tortillas cutting them in half and then slicing them into strips.
6. Heat a shallow pool of oil in a frying pan and gently slip in your tortilla strips turning them occasionally to allow them to crisp nicely.
7. Once cooked place on paper towel to cool.
8. After the soup has been simmering  for an hour stir in your taste bud dependent ingredients along with the chipotle puree and leave for an additional 5 minutes.
9. Fill up your bowl, garnishing with your freshly made tortilla strips, guacamole, & cheese, and dig in!