I made tortilla soup on Thursday, only I forgot that we were out of tortilla chips so it is actually just soup. I was worried about whether it would be any good, because I didn’t really follow a recipe. Normally that isn’t a worry for me (I make shit up all the time and it usually tastes great); I think it was not being able to taste it (I am not a very good vegetarian but I can’t stand fowl so I wouldn’t have known if it was any good even if I did taste it). Whatever the reason, this soup intimidated me
Unnecessarily, as it turned out. Will cannot stop talking about how good it is. Luckily, I baked bread while I was cooking the soup, which I think made all the difference.
Tortilla (Or Not) Soup
1 small onion, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
dash ground cinnamon
28-ounce can diced tomatoes
4 cups turkey or chicken stock
4 cups shredded turkey or chicken
I sauteed the onion and garlic, sprinkled with a bit of salt, in a small amount of oil for about five minutes, stirring occasionally to keep them from getting too brown. Then I added the spices and the tomatoes and cooked for another five minutes. Then I added the stock and the turkey. I used leftover roast turkey from Thanksgiving, mostly breast and a little leg, pulling off the skin and any fatty bits. I am guessing at the amount but it’s not terribly important. I simmered the soup for about 15 minutes, until I thought the flavors had all co-mingled nicely.
This would be delightful served over tortilla chips with a little cheese on top, but apparently it is also really really good with fresh-baked bread.