I woke up this morning to pouring rain and a very cold house. Now, in my house, there are two ways to heat up the house, either by wood fire, or cooking in the kitchen (on those really cold days, its both!). So, since I love to cook, I thought I’d take advantage of the cold dreary day outside to make something hot and delicious for my family inside. Since I have a fridge-full of end of the harvest tomatoes and Anaheim peppers, I decided to make one of my favorite soups today-Chicken Tortilla Soup with Roasted Tomatoes and Anaheim Peppers.
Now, my house is warm and smells delicious! Its a win-win situation, for sure.
This soup is absolutely wonderful when it is made from homemade chicken stock, but if you are in a pinch for time, feel free to use a good quality store bought stock. If you have a couple extra hours to spare, I highly encourage you to make the chicken stock from scratch, because it adds another layer of richness and flavor to this soup. You can find the recipe for homemade chicken stock here. This a great basic chicken stock that you can use for any recipe, and can be easily stored for later in the fridge or freezer. The stock recipe calls for one whole chicken, and I usually use half the shredded chicken for this soup, and save the other half to make enchiladas the next day. So really, it is like to two meals in one (which is a benefit when you are feeding a large family on a budget!).
A good tortilla soup must also have good garnishes! Radishes, cabbage, avocado, lime, cojita cheese (queso fresco would also be a great choice!), cilantro, sour cream, and homemade corn tortilla chips (recipe follows) all make wonderful additions to this soup.