I keep wracking my brain to figure out a recipe I could bring you that would be fitting for the Christmas season. I keep a mental tally of the posts I write here and thought food would make up a bigger portion. This distresses me. Mostly because I keep subscribing to an unspoken set of rules. Bloggers, in general, are supposed to bring you seasonal offerings. This time of year that means I am supposed to inspire you to bake snickerdoodle cookies, or warm some hot chocolate on the stove. Maybe there would be a roast or ham or something. But I have none of this because we are in a rental with all my possessions packed up and I don’t have all my platters and fancy equipment to make this stuff. I suppose I could just suck it up and find a way to do it, but I’m not feeling it. It’s not happening this year….
All you need to know is that this chicken tortilla soup is the BEST one you will ever make. Period.
There are humbler, heartier versions, with less steps and lots of cut up veggies which I love, although if I make those I usually skip the fried tortilla step and call it “Mexican chicken soup” instead. If I make real deal tortilla soup, this is the only recipe I use. It’s simple but elegant so you can use it for a casual family dinner or entertaining. I find people love it when you have them over for big steamy bowls of soup and this one is special with the chopped grilled chicken, creamy avocado hunks, cilantro, fried corn tortilla strips and a sprinkle of quest fresco, if you have it. It gives you lots to bite into and fill up on even though the soup base itself is just broth.