Bodhi Bites: Chicken Tortilla Soup

Have you ever had a food you just couldn't get sick of? A flavor that excited you every time you tasted it? Frankly I haven't repeated that many recipes to know, but this soup in its many incarnations is a likely candidate. Every time I've had it or made it, I've totally loved every drop and looked forward to having it again. Call it my Texan roots and how close they are to Mexico, but Tortilla Soup is such a luscious comfort food without being over loaded with cream and cheese. And the flavor is amazing, highlighted with smokiness and a teasing yet not overwhelming heat. Like many Texan dishes, you can bust out the fixin's to suit your desire. I'll list some more popular choices at the bottom.

The bird:

1 lb boneless/skinless Chicken Breast or Thighs
Salt and Pepper
Spray Oil

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with foil and liberally season the bird. Bake until the center reaches 165 degrees F. If you are starting with frozen, this could take two hours so plan your appetite accordingly. Allow the chicken to cool slightly and shred.

The base:

1 dried Chipolte Pepper
1 C Boiling water
1 T Olive Oil
1 Yellow Onion, chopped
1 T minced Garlic
2 t ground Cumin
1 1/2 t dried Oregano
1 (28 oz) can diced tomatoes
6 C Chicken Stock
2 Corn Tortillas, diced
1 Bell Pepper (red, yellow, orange) seeded and diced
juice of 1/2 Lime

In a small bowl cover the chipolte with the water and let it sit until softened. If you've ever tried to chop a dried pepper and end up flavoring the floor, you'll love this step as it makes the dissection less explosive. (approx. 20 minutes) I don't believe I waited that long. Drain, pat dry and remove the step. Depending on the preferred amount of desired heat, remove the seeds. Leave some in for more of a bite. Chop fine.

Heat the olive oil in a large heavy pot over medium heat. Add the onion cook until softened stirring occasionally. (Approx 6 minutes) Add the garlic, cumin, oregano and chipolte and stir frequently until you begin to smell the garlic and spices bloom. (approx 1 min) Add the tomatoes, stock and tortillas and bring to a simmer. Cook for 10 minutes stirring occasionally. Using your immersion blender or other such device puree the soup to desired consistency. Bring back to a simmer and add in the chicken and the bell pepper. Once the entire mass is heated thoroughly, remove from heat.