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This week my cookbook club is cooking from Alice Water's, The Art of Simple Food and I am making her Tortilla Soup. It is so bright and satisfying, a great weeknight supper or dinner party dish.
In a large soup pot, heat the olive oil and add the Anaheim pepper, onion, garlic, and sea salt. Cook until soft, about 5 minutes.
Add the broth, tomatoes, and chipotle chile. Bring to a boil and then turn down the heat and simmer for 30 minutes.
Add the shredded chicken and heat through, but do not boil. Taste for salt and season as needed.
In a medium sized skillet, heat the peanut oil. Add the tortilla strips and cook until golden brown and crispy. Drain on a paper towel lined plate and season with sea salt.
Gather all your toppings so people can self serve the garnishes.
Scoop the hot soup into bowls and serve with the crispy tortilla strips and the garnishes of choice.