I am a creature of many things (namely, really pale wax, inappropriate jokes and leftover margarita lime quarters), but a creature of habit I am not. I don’t own a single movie to watch when I have the ____ feelings, or for whatever reason at all. I buy different makeup every time, even though this and this are basically perfect. And I rarely make dishes over and over again, the same way at least, because there are just too many other recipes I have bookmarked and dogeared for me to spaz over.
So this post is coming to you only because my dear manpanion politely requested some Tortilla Soup I Made That One Time. I don’t mean to brag (useless phrase because that’s exactly what I’m doing and I’m sorry!), but it’s basically excellent. Spicy (because that’s how I like anything and everything), tomatoey warm goodness. Especially when topped with cool sour cream and crunchy, delicious green things. Of course, this is infinitely customizable: you can skip the chicken and substitute a vegetarian broth for a hearty vegetarian meal. Likewise, you can health-ify it by not frying the tortillas (sadface) and skipping all the creamy dairy things.
This soup won me a cookoff once–and my friends are stiff competition, man. Except for Lisa–Lisa, you’re terrible. (Kidding; I just made Lisa up so I could insult her.)
Onions, garlic and jalapeno get things started. And then, I add a mountain of chili powder and cumin! That’s probably my favorite sentence of all time, only because I haven’t gotten to say “Oh, hey, Tina Fey–yes, I would love to be BFFs.”
Worcestershire sauce gives things dimension. Always a good choice! Not really authentic, but whatever.
This fried tortilla thing is probably my favorite thing. So many favorite things in one soup! I don’t know if I can handle it.
Yes, yes I can. Whew.
Chicken Tortilla Soup
3 cloves garlic, minced
1 jalapeno pepper, chopped finely (seed the pepper if you don’t like spicy)
1 (28 oz.) can crushed tomatoes
4 to 6 cups low-sodium chicken broth
2 tbsp. ground cumin (adjust to taste)
3 tbsp. chili powder (adjust to taste)
1 tsp. Worcestershire sauce
1 tbsp. or so your hot sauce of choice (optional–I like Cholula or Valentina)
16 oz. package frozen sweet corn
2 or so chicken breasts
Vegetable oil for frying tortillas