Sopa De Tortilla (weeknight gringo version)

January 6th 2016

sopa
Hola! Well I am still recovering from the "Holidays"....they should call it the "un-Holidays" because holidays are supposed to be fun and restful. I can't complain for the most part but there is always something or someone that makes things more complicated...thus is life, but it still exhausts me to the max. I did this year have an outstanding birthday, which didn't happen last year, and I am so pleased that it is 2016 and the people, places, and things of 2015 are in the rear view mirror. Portland has standing snow right now, I have had a case of cabin fever, so I went out to shop today and decided on this recipe, seeing as I had half a bag of delicious Juanita's Chips, my husband mentioned how he liked my version, so I decided for this cold day (second day of school being cancelled) that I would make Tortilla soup with chicken. The flavors are traditional for the most part but I have skewed it to my own tastes and preferences....that is why cooking fun...you can always have it "your way". I am kind of obsessed with Latin cuisine right now....so my pan Asian phase may be ushering in a new muse, which is Mexican food. After eating tamales in my hometown over the holidays, I have a preoccupation with the comfort, complexity, and flavor profiles that make Mexican cuisine so enticing.
1 Cup each: Carrot, onion, celery, diced.
4 cloves garlic
1 15 can good quality tomatoes
1 7oz can green chilies
3 Cups shredded chicken, I used a rotisserie.
1 chipotle in adobo plus 2 T adobo sauce.
1 leek, cleaned and sliced
1 Maggi Chicken stock cube
4 Cups chicken stock
1 Cup white wine
2 T olive oil
Toppings:
cilantro
limes
cheese, I used Cojita
Avocado
sour cream
4 Cups of Tortilla chips
In a food processor whiz together onions, garlic, chipotle in adobo, and maggi. In a large pot heat olive oil over medium heat, add leeks, celery, carrots and food processor mixture, let cook over high till boiling, add wine reduce down for 10 minutes, turn heat to low, add chicken, stock, and green chilies, cook for thirty minutes. Serve with tortilla chips in the bottom, and pile, toppings of your choosing on top. This recipe is a great reason to get some mini Paletas for dessert!
paletaPaleta lovers