Sopa de Tortilla - Chicken Tortilla Soup

My first encounter with tortilla soup was at a Qdoba near Scott A.F.B..  Tony--who has a reputation for going out of his way in search of good eats--literally drove miles out of the way on a return trip from Springfield, and it was well worth the trip.  This isn't the Qdoba recipe, and in fact I don't remember what internet site I pilfered it from.  But we have served it before at GFS, and served it up to Donna last night, and it has the ring of comfort-food.

Heat over medium/high heat: 

• 1 tablespoon vegetable oil

Saute for about 2 minutes:

• 1 small onion, chopped

Saute for another minute:

• 4 cloves of garlic, chopped

Put in pot and stir:

• 2 qt. chicken broth
• 1 c water (boil cilantro stems in this first, if not boiled with chicken)

• 1/2 cup of white rice, uncooked

Once the pot is simmering, add:

• 2 large or 3 medium cooked & shredded chicken breasts, boiled or (better) grilled w/hardwood & southwest rub

Add to pot and simmer for 30 minutes or so, until flavors meld:

• approx. 1 cup cooked black beans (canned are okay)
• approx. one cup corn (fresh, frozen or canned) 
• about 1/2 cup chopped cilantro
• 2 tablespoons chile powder (I used 5 t ancho and 1 t chile)
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano (approx 3 tablespoons chopped, if using fresh)
• 2 jalapenos seeded and finely diced (I used 1, 'cause it was huge)

While the soup is simmering, cut into thin (1/8 of an inch or thinner) strips:

• 3 corn tortillas

Heat oil on medium/high heat and fry tortilla strips until they are golden and crispy.  Remove and drain on a paper towel.  When the soup is done simmering, ladle it into 4 large bowls, 6 medium ones or 8 small. Sprinkle equal portions of cheese on the top of each one, then add equal handfuls of the tortilla strips to each.  Serve with:

• 1 c grated queso quesadillla (or cheddar)

Serve immediately, as the tortilla strips will become soggy quickly.

Makes 4 large servings or 8 smaller ones.