Next Level Tortilla Soup

Tortilla soup is pretty easy to pull together if you're in a rush but if you have a bit of extra time might I suggest you give this recipe a try. I was feeling a little adventurous so I took my basic recipe and pushed a few elements further. It paid off completely and while I admit the feeling of success definitely makes it taste a little better Ryan even confirmed that it was my best batch yet.

2 pints      cherry tomatoes 

2 Tbs       olive oil

1 Tbs       ground cumin

3              garlic cloves

2 tsp         chili powder

3             boneless chicken breasts

2 Tbs      olive oil

1             large sweet onion, minced

3             garlic cloves, minced

2 Tbs      ground cumin

8 C         chicken stock

1 can      black beans

smoked salt to taste

Garnish:

2 C         grated cheddar cheese

3 C         tortilla chips

1/2 C      cilantro, chopped

1            lime

Directions:

Heat oven to 425˚

1. Coat the cherry tomatoes with the olive oil in a medium oven proof bowl. 

2. Add the cumin, garlic and chili powder and strip to coat.

3. Cover with tin foil and place in the oven for 2 hrs.

4. After 2 hrs remove the tin foil and return to the oven. Continue to cook until the tomatoes are browned.

When the tomatoes have about 45 minutes left....

1. Heat the olive oil in a deep stock pot over medium-high heat.

2. Wash and pat the chicken breasts dry then add to the oil once it is shimmering with heat.

3. Brown both sides of the chicken breasts (about 7-10 minutes a side).

4. Lower the heat to medium and add the cumin, onions and garlic.

5. Caramelize the onions and garlic (about 10-12 minutes).

6. Once the onions are transparent and turning golden add 2 cups of the stock and deglaze the bottom of the pot. Basically, with a wooden spoon or spatula make sure you loosen all the delicious golden bits that have stuck to the bottom of the pot.

7. Add the rest of the stock and the can of beans. Cover and bring to a boil then lower the heat and let simmer.

8. Once you've removed the tomatoes from the oven carefully transfer them to the rest of the soup.
9. Using a slotted spoon remove the three chicken breasts from the soup and place on a cutting board or plate and using a fork shred the chicken then put back into the soup. 

10. Let the soup simmer for another 10-15 minutes then remove from heat.

11. Serve garnished with a squeeze of lime, cheddar cheese, cilantro and crushed tortilla chips. 

Serves 4 with plenty of left overs.