Mesquite-smoked chicken tortilla soup with a homemade canned tomato base.

Ingredients

Canned Soup Base (makes 6-7 pint jars):

  • 16 medium tomatoes (about 8 1/2 lb)
  • 2 large onions, peeled and cut into eighths
  • 1 tbsp vegetable oil
  • 2 poblano chile peppers
  • 3 garlic cloves, minced
  • 1 8-oz can tomato sauce
  • 1 tbsp ground cumin
  • 1 tbsp chili powder (or 1-1 1/2 chipotle chili in adobo sauce)
  • 1/2 tsp salt
  • 1/2 tsp ground red pepper
  • Mesquite chips for smoking

Tortilla Soup (4 servings):

  • 2 skinned and boned chicken breast halves
  • Mesquite chips for smoking
  • 1 pint jar of tomato base, above
  • 1 14 1/2-oz can chicken broth
  • 1 14 1/2-oz can beef broth
  • 1 small bay leaf
  • 6 6-inch corn tortillas, cut into thin strips and divided into 2 parts
  • Vegetable oil
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 1 avocado, peeled and diced

Steps

Canned Soup Base:

  1. Prepare grill with mesquite chips for smoking.
  2. Place tomatoes and onion in a foil pan brushed with oil.
  3. Place on rack on grill, covered with grill lid for 10 minutes.
  4. Place peppers on grill and grill covered with lid until roasted. Can also oven roast at 425 degrees.
  5. Peel peppers, remove seeds and chop.
  6. Process 1/3 tomato and onion mixture in a food processor until smooth.
  7. Press through a strainer into a bowl, discarding solids and transfer to a dutch oven. Repeat with remaining tomato and onion mixture.
  8. Stir in chopped peppers and garlic.
  9. Add tomato sauce and spices.
  10. Bring to boiling and pour into pint jars and process 40 minutes in hot water bath.

Tortilla Soup:

  1. Prepare grill with mesquite chips for smoking.
  2. Grill chicken, covered with grill lid until done. Remove chicken, chop and set aside.
  3. In soup pot add tomato base, both broths, bay leaf, and 1/2 of tortillas.
  4. Bring to boil, cover, reduce heat, and simmer 30 minutes.
  5. Stir in chicken. Can refrigerate up to 3 days at this point.
  6. Pour vegetable oil in large skillet and fry other 1/2 of tortilla strips until crisp. Drain on paper towels.
  7. Top soup with crisp tortilla strips, cheese, and avocado.

Notes

  • Can also bake chopped tortillas in the oven. Just spray with oil spray first and bake until crisp.
  • Chopped romaine leaves are really good under the soup.
  • Instead of chili powder and red pepper, can add 1-1 1/2 chipotle chili in adobo sauce for smoky taste.
  • Can add corn kernels, black beans, or chopped cilantro.
  • Divide base recipe by 1/4 to make base for soup fresh instead of canning.