Chicken Tortilla Soup

One of my favorite places in Philadelphia is El Vez. I have lots of fond memories there with friends.. eating guacamole and chips, sitting in the round booths or outside, drinking margaritas and laughing for hours. My roommates and I were such big El Vez fans that we often got their Tortilla Soup to go. Because it's perfect. And I've been longing to recreate it. I found a recipe for tortilla soup in the WS Cookbook, and crossed my fingers that it would come close to El Vez.

The preparation was fairly simple and didn't take long, which made me think it might not get that authentic, slow-cooked flavor. That's when I threw in the chipotle chile. I'm not sure if that did the trick, but it came out tasting great! It reminded me so much of El Vez. The picture is missing the avocado (I picked a bad one! Hate when that happens.) and should have more tortilla strips (thought we had more of those.), but believe me, it tasted amazing. Please try soon!

Chicken Tortilla Soup

(based on a recipe from the WS Cookbook)

4 servings

olive oil

1 yellow onion, chopped

2 cloves garlic

2 tsp chopped fresh cilantro, plus more for garnish

1 can fire roasted tomatoes, drained of extra liquid

1 chipotle chili in adobo sauce, with some extra liquid

1 tsp ground cumin

4 cups chicken stock

1 boneless skinless chicken breast (1/2 lb), cooked, cooled and shredded (I poached the chicken in the liquid as WS suggests, but I think it would be better if the chicken is pre-cooked and shredded)

salt and pepper

For garnish:

-tortilla strips (make by cutting up tortillas and frying in oil or baking at 400 for 7-8 min) or crushed tortilla chips

-1 avocado, pitted, peeled and diced

-1/4 cup shredded jack cheese

-fresh lime, for squeezing

1. Heat 1 tbs olive oil in a frying pan over medium heat. Add onion, garlic and 2 tsp cilantro. Saute until golden, about 10 minutes. Combine onion mixture, tomatoes and chipotle chile in a food processor or blender. Process until smooth.

2. In the same frying pan, heat another tablespoon oil. Add the tomato mixture and cumin. Cook until thickened and darkened, 5-6 minutes.

3. Transfer the mixture to a large pot over medium heat and add the stock. Cover partially and simmer, stirring occasionally, until soup is slightly thickened, about 15-20 minutes. Add the cooked chicken and stir until warmed through, about 2 minutes. Season with salt and pepper.

To serve, ladle into bowls and add tortilla chips, cheese, cilantro, avocado and lime juice.