We make a lot of soups around here but especially in the winter. It's so satisfying. Chicken tortilla soup is one of my favorites. We roasted a chicken and used it for this and a potpie that I will be posting in a bit.
Consider serving this soup with some toppings. I like shredded cheese (jack or munster are good), lime wedges, avocado, fresh cilantro leaves, slices of radishes...
Chicken Tortilla Soup
1 dried pasilla chile
2 tablespoons grape seed oil (plus more for cooking the tortilla strips)
1 white onion, diced
1 14oz tin fire roasted tomatoes
1 bay leaf
1 tablespoon dried mexican oregano
1/2 teaspoon cumin
1/4 teaspoon paprika
1 1/2 teaspoon chile powder
4 cups chicken stock
4 corn tortillas
2 cups cooked, shredded chicken
1 cup corn kernels, fresh or frozen
Heat oven to 425 degrees. Place whole chile directly on oven rack. When it puffs up, remove it, about 4 minutes. Be sure not to let it burn. Discard stem and pulverize chile into a powder. (or as close to a powder as you can get.)
In a large pot, over medium to medium low heat, sweat onion in grape seed oil until soft and transparent. Add tomatoes, bay, oregano, cumin, paprika, chile powder, stock and crushed pasilla chile. Bring to a boil, reduce to a simmer. Simmer 10 minutes.
While soup is simmering, make the tortilla strips. Slice soft corn tortillas into thin strips. Heat a skillet over medium high heat. Add about 2 tablespoons of oil. Once oil it hot, add tortilla pieces, cook, stirring and flipping until strips are crisp and golden. Transfer to paper towel to drain. Work in batches if needed. Set aside.
Add chicken and corn to the soup. Cook until warmed. Serve with tortilla strips and desired toppings.