Happy New Years y’all! It has been cozy and rainy here in Los Angeles and when we are lucky enough to get some rain, I always make a good pot of soup!
I have to be honest, my pregnancy cravings have been pretty tame.
Ok, I did eat shrimp and grits the other day for breakfast..but that is besides the point people!
The biggest cravings have been for oranges and spicy food!
So When the rain hit… and the soup pot came out of the pantry…this roasted tortilla soup came to life!
What you need:
1 yellow onion
3 cloves of garlic, chopped
12 oz can of puree tomatoes
16 oz of chicken stock
1 can of corn
1-2 chicken breasts
handful of chopped cilantro
sea salt, black pepper, paprika, cumin, coriander, chili powder, cayenne
Drizzle 5 tomatoes with olive oil and sea salt and roast at 400 degrees for 45 minutes
Heat 3 tbsp of olive oil in the bottom of your large cooking pot. Fry 2 tortillas till crispy. Set aside of a paper towel to cool.
In same pot, cook off your chicken breast. Remove chicken and set aside for later use.
Soften your onions in olive oil. Once soft, add garlic. Saute till soft then add tomato sauce, chicken stock and 2 bay leaves.
Time to add the seasonings!
Add 1 tbsp of paprika
1 tsp of cumin
1 tsp of coriander
1 tsp of chili powder
a good pinch of cayenne
1 tsp of sea salt
1 tsp of black pepper
Check out the tomatoes roasting in the oven!
Add 1 can of corn, 2 tbsp of corn meal, a handful of cilantro and the juice of one lime.
Add your chopped chicken breast. Tear apart one of the fried tortillas and add to the soup. (I love the texture this adds!)
Pulse the tomatoes from the oven in a food processor or blender. Add to soup pot. Add another pinch of salt for good luck!
Garnish with avocado, shredded cheddar, and fried tortilla strips!