A dry soup? Well, it’s a conundrum. Here it means you add a bunch of things (avocado, chicken, tortilla chips, bacon, sour cream and cilantro) to a bowl, then you add (pour) in an amount of fairly thick, chunky “soup.”
A post from Carolyn. This soup is very hard to describe. And I haven’t made it in years and years – before I started writing this blog in 2007. It is a Phillis Carey recipe, from a class I took from her many, long years ago. But I’ve modified it a little bit – mostly made it thicker. What this soup is not is a traditional chicken tortilla soup. Bacon? Probably not. Everything else – of the ingredients – is traditional – but it’s not served in a traditional way.
The base of the soup comes from dried chiles. They provide a depth of flavor you just can’t get from fresh ones. I had on hand some various types – and didn’t have ancho (those are dried poblanos). But I did have dried Anaheim, Cascabel and New Mexico ones, so I used a combination – with very few New Mexico ones as they would be the hottest. I removed all of the seeds, since the heat comes more from seeds than from the skin/shell. Once chopped up, they went into a food processor to mince more finely, then canned tomatoes were added and garlic. Also some broth to make the mixture more fluid. I like this soup chunkier – not big chunks – but didn’t want it to be a puree, either. Use your own judgment about this.
That mixture is simmered for 10-15 minutes, with some added oregano. There is some chicken broth in this, and you may use your own preference on how much. I liked the thicker style. Meanwhile I cooked some chicken breasts (or buy the ready-made ones and make sure they’re warm when you serve them), chopped the cilantro, made the tortilla chips (actually I did that first thing), chopped and cooked the bacon and got out the sour cream. And crumbled Cotija (or you can use shredded Jack), and diced avocado. Then you hand each diner a bowl – a dry bowl – and they put in what they want from the various condiments. Then you use a measuring cup (about a cup per person) to pour the soup part into the side of the bowl. If you pour it on top, everything is submerged. You want to see some of it.
For me, this soup is all about texture. The crispy tortilla chips, the chicken, the cilantro, the bacon, even the sour cream. And the background is the sort-of chunky soup poured in last on the edge, so you can still see the chunks of whatever you’ve chosen to add to the bowl. Afterwards, put the tortilla strips in a sealing plastic bag and they’ll keep for several days. Everything else will refrigerate well and make for a quick 2nd meal a night or two later. Add in your own extra condiments – maybe shredded cabbage, some tiny cherry tomatoes, halved, some green onion? Or two different kinds of cheese, perhaps?
What’s GOOD: as mentioned above, it’s all about texture for me. Loved the flavors (from the dried chiles, most likely) and cooling notes from the sour cream and Cotija cheese. Altogether delicious, and easily refrigerated for another meal in a day or two.
What’s NOT: only that you do need dried chiles – I keep several on hand always – and they keep forever. Try to seek out the ancho. Otherwise this soup is easy to make and really tasty. Nothing to complain about at all.
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Dry Chicken Tortilla Soup
Recipe By: Adapted from a Phillis Carey recipe
Serving Size: 8
4 tablespoons vegetable oil
6 whole corn tortillas — cut in strips
4 ounces dried ancho chilies — rinsed and seeded
1 ounce dried New Mexico chiles — rinsed and seeded
30 ounces canned tomatoes — crushed, with juices
1 small onion — cut in chunks
6 large garlic cloves — peeled
3 cups low sodium chicken broth
1 tablespoon dried oregano
2 1/2 cups chicken breast — cooked, shredded or cubed (and warmed just before serving)
2 cups Monterey jack cheese — grated, or Cotija cheese, crumbled
4 pieces bacon — cooked and crumbled
3/4 cup sour cream
1 1/2 cups avocado — diced
3/4 cup cilantro — chopped
NOTE: If you puree this soup mixture in a blender it will make it very smooth – I prefer a more chunky style, hence the food processor is better for this. If sodium is a concern, use low-sodium tomatoes. If you are sensitive to heat from chiles, use fewer of them and make sure to remove every single seed from inside each one. The New Mexican are the hotter ones. Ancho chiles are dried poblano peppers.
1. In a wide pan heat oil and sauté the tortilla strips until golden brown. Remove to paper towel to drain. Keep the oil in the pan.
2. Open the dried chiles and discard all the seeds. Cut the chiles into small chunks. Pour into a food processor and finely chop. You may need to scrape down the bowl one or more times. Add canned tomatoes, onions and garlic to the processor and coarsely chop. Add some of the broth if it’s too thick.
2. Then pour the mixture in the food processor into the pan, with the remaining broth and simmer over medium heat, adding oregano. Cook for about 10 minutes, stirring frequently. Can be made several hours ahead. Heat to a simmer when ready to serve. You may add more broth if you prefer a more brothy soup.
3. SERVING: Prepare all the additions (warmed chicken, cheese, bacon, avocado, sour cream and cilantro) and set out in a row. Serve the dry soup bowl to each person, ask them to add the condiments they want. Then take the bowl to the soup pot and using a measuring cup, pour about a cup of soup at the side so some of the chunky stuff floats.
Per Serving: 661 Calories; 48g Fat (64.1% calories from fat); 37g Protein; 23g Carbohydrate; 6g Dietary Fiber; 120mg Cholesterol; 787mg Sodium; 6g Total Sugars; 1mcg Vitamin D; 542mg Calcium; 3mg Iron; 849mg Potassium; 565mg Phosphorus.
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