We’ve never eaten at Tommy Bahama’s Restaurant before, so the original recipe title of Chicken Tortilla Soup (inspired by Tommy Bahama’s) really meant nothing to me. What did scream at me was a soup with one tablespoon of cumin in it. Any recipe with a tablespoon of cumin deserves a chance on our dinner table! I whipped this up tonight and really is pretty much the easiest soup recipe of all time and the end result was a soup with multiple layers of flavour and the silkiest texture. I just had to share it!
The other highlight of this recipe? Everything is roughly chopped, as it is blended at the end. I love forgiving soups that are hand blended so there is no need for uniform diced vegetables!
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
2 medium yellow onions, roughly chopped (about 2-1/2 cups)
4 cloves garlic, peeled and sliced into quarters
1 green bell pepper, seeded and roughly chopped
6 small (6-inch) corn tortillas, cut into small pieces
2 teaspoons chili powder
1 tablespoon ground cumin
2 quarts (8 cups) low sodium chicken broth
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Prep all of the ingredients and then follow the instructions over at Once Upon A Chef
We had baked some bone-in chicken breasts the other day, so I used their leftovers as a garnish and Bill also added a dollop of sour cream to his. Saying that, garnish is really just that – this soup would be fine just on its own.
Here is the final product –
I know it doesn’t look like much, but it is so silky and smooth and a great addition to any weeknight menu. It was so simple to put together and we also have plenty of leftovers for lunch tomorrow. The next batch I make, I might try it with a vegetable stock to see if we could use it for a Friday meal as this would be a great soup during Lent as well.