Fast and Fresh Tortilla Soup

One Sunday, back in 2002, Amanda Hesser waxed eloquent about the pleasures of tortilla soup in the pages of the New York Times Magazine. She had my full attention. I made her recipe the very next day, it was quite the production. It took half the day, made my kitchen reek of oil, and the results - while truly magnificent - were hardly suitable for anyone on a diet ... Diva or otherwise. I never made it again. More's the pity, its damn delicious stuff.

Last night, I set out to create my own version ... its a charming cheat. I didn't toast or rehydrate any chilies, didn't make my own stock, and I most certainly didn't fry any tortillas. I used what I had on hand - some leftover cooked chicken, a few cans of broth, some fresh veggies, etc., - in less than an hour I had dinner. An exquisite, healthy dinner to be exact.

45 Minute Tortilla Soup:
2 tsp. extra virgin olive oil
1 large stalk of celery, leaves included, diced1 large carrot, peeled and diced1/2 of a Vidalia onion, diced1 large clove of garlic, peeled and minced1 large jalapeno pepper, seeded and diceda pinch of Kosher salta generous grating of freshly ground black pepper
1 tsp. ground cumin (or more to taste)1 tsp. Mexican oregano, crushed between the palms of your hands1/4 to 1/2 tsp. hot Hungarian paprika (or to taste)
two 14.5 oz. cans of non-fat, low-sodium chicken brothtwo 14.5 oz. cans of low-sodium vegetable brothone 14.5 oz. can of petite diced tomatoes1 tsp. unseasoned rice wine vinegardash of Chinese Five Spice powderdash of ground cinnamona few drops of Tabasco or Habanero sauce, to taste1 to 2 tbsp. chopped fresh parsley1 to 2 cups of cooked chicken, shredded or chopped1 large ear of corn, kernels removedHeat the oil in a large stock pot over medium high heat, when it is hot, but not smoking, add the celery, carrots, onions, garlic, jalapeno a pinch of Kosher salt and some freshly ground black pepper. Saute until the onions are translucent and the vegetables are tender, approximately 3 to 4 minutes. Add the cumin, Mexican oregano and Hungarian paprika, stirring well to combine, and saute for one minute. Add the chicken broth, vegetable broth and the tomatoes (along with their juices), stir to combine, add the rice wine vinegar along with a dash of Chinese Five Spice powder and a dash of ground cinnamon if desired. Add a drop or two of Tabasco sauce, to taste, and the chopped parsley, stirring well to combine. Raise the heat and allow the soup to just come to the boil. As soon as it does, turn the heat to low, cover the pot and simmer the soup for 15 to 20 minutes.

While it simmers, slice the kernels from the ear of corn. Just before serving, add the cooked chicken and corn kernels to the soup, stir and continue simmering until both the chicken and corn are hot. Ladle the finished soup into bowls and garnish with any and all of the following:

Garnishes:
some crushed corn tortilla chips (I like the blue corn variety)some chopped red onionsome chopped fresh parsley or cilantrosome cubed fresh avocadosome wedges of lime for drizzling over soup at tableshredded cheddar, manchego, or crumbled cotija cheese, if desiredServe immediately and enjoy!

As written, this recipe will serve 6 and it is anything but traditional. Most tortilla soup recipes do not call for Chinese Five Spice powder or unseasoned rice wine vinegar ... but that's just how I roll. I like a multi-layered soup and once it starts simmering, I'll throw just about anything in there until it tastes good to me.

My version is lower in fat than the traditional variety as well, because I do not add the fried tortilla strips to the broth. I find that the crushed tortilla chips added as a garnish offer just enough crunch and interest for me and, frankly, I prefer the soup this way. It also allows for the option of using a baked tortilla chip, which would further reduce the fat content. I don't bother with the cheese addition, but the avocado, lime, onions and parsley are non-negotiable for me.

This is a luscious, flavorful and healthy meal in a bowl. Its quick, easy and ridiculously delicious. Believe me, I mean no disrespect to Amanda Hesser. If you have the time, the inclination, and can spare the extra calories, you certainly can't go wrong with her version. Its truly scrumptious. You can find the recipe here. But if you're looking for a weeknight meal that's both light and satisfying, my 45 minute version can't be beat.

I know I said we'd be talking tabbouleh today ... but this post was ready and the tabbouleh has yet to be photographed! Stayed tuned for Thirsty Thursdays tomorrow ... and we'll get to that tabbouleh on Friday.

Bon appetit!