I’m not certain when, exactly, this potent brew became my favorite soup, but my first memory of eating chicken tortilla soup was on a plane (Xoco’s version is exceptional) when I accidentally swallowed a chunk of smoky, spicy chipotle pepper that seared the back of my throat, and I coughed halfway to Miami. We were on our way to… somewhere genuine ecig. Barbados, I think? Anyway, I think the whole plane thought I was carrying The Plague; little did they know it was just my favorite soup.
So why, if my most sound memory of chicken tortilla soup is it causing my significant bodily harm (not to mention embarassment), is this soup my favorite? Freud could have a field day with that question you beauty, but here’s a simpler answer: the flavor. It’s DELICIOUS: sweet (tomatoes), smoky (chipotle peppers), spicy (chili powder and jalepegno), fast (use precooked chicken to save time) and flexible (add some greens, or eliminate the corn – there is no wrong way to enjoy this soup).
Actually, there may be one wrong way: skipping the toppings. The cheese is optional but I am going to have to put my foot down on the crispy tortilla strips. You simply can’t not have them.
I know what you’re thinking: tortillas are made from corn! Or worse, wheat! Yeah, most are.
