Monday's Midweek Supper: Tortilla Soup, Steamed Shrimp with Fresh Lime Margaritas!

 

fresh cilantro and lime add a burst of flavor

chop your vegetables before

Tamara’s Tortilla Soup 

Tortilla soup is a staple in Mexican cooking, and every home cook has their own version.  It’s usually served as the beginning of an elaborate meal, but for our midweek quick dinners it’s the star of the show.  My family likes it without cumin and heavy spices and more with the freshness of lime and cilantro, a dollop of sour cream, chopped avocado and homemade fried corn tortillas piled on top for a whole meal experience.  Over the years I have perfected the right tonic to create this soup, and quite frankly it takes me a total of 30 minutes to prepare. Ran serves it up with fresh, frozen lime margaritas and we sometimes have a little steamed shrimp on the side.  

I use a few shortcuts to make it delicious but not time intensive.  My secret time saver is to pick up an already roasted chicken for a bargain at my local butcher or grocery store, then shred the chicken's meat into the soup.  Of course I use ripe avocados and good, quality shredded cheese on top with a small dollop of sour cream. I do take a few minutes to make homemade fried strips of corn tortillas to add as well. 

So, here goes and let’s make this soup!

INGREDIENTS

good quality olive oil

1 chopped  onion

4 minced cloves garlic

1 minced jalapeno pepper (take all the seeds out)

2 tsp dried oregano

6 cups rich chicken stock in the carton

3 tsp tomato paste in the tube

2 ripe tomatoes, but in winter use 1 large can whole tomatoes 

1 diced zucchini

all the white meat and some dark

of a cooked prepared shredded chicken, 

1/2 cup fresh chopped cilantro – no stems

squeeze one fresh lime

5 corn tortillas sliced in strips and fried in olive oil. 

½ cup shredded Mexican cheese:  Cotija, Chihuahua or Monterey

1 chopped avocado with a  squeeze of lime (so it does not turn brown)

juice of a fresh lime

1 C sherry cooking wine 

INSTRUCTIONS:

 Add onion, garlic, jalapeño and oregano in olive oil, but add the garlic the last few minutes to prevent from burning.  Stirring until onion is transculent

Add chicken stock, tomato paste, tomatoes, zucchini, shredded chicken, cilantro and lime juice. Boil for a few minutes, then simmer for 25 minutes. Add the sherry wine and the juice of a fresh squeezed lime to the pot and simmer for another 10 minutes.  In the serving soup bowls add the chopped avocado, ladle the soup with plenty of broth into each bowl, put a few tortilla strips, sprinkle of cheese and a dollop of sour cream on top. 

Note:  fry the tortilla strips in olive oil on high, turning only once then draining on paper towel with a sprinkle of salt.

GARNISH & SERVE:

While the soup simmers, chop the avocado, shred the cheese.

 serve it with a wedge of fresh lime on the side

an added recipe share....

Ran's FROZEN LIME MARGARITA

simple as this:

salt the rim of a glass with kosher salt.

Mix in a blender:

1 1/2 oz  tequila

1/2 oz triple sec

1 oz rose lime juice

a squeeze from a fresh lime

ice 

blend 

 the cooking sherry added at the end, 

plus a sprinkle of the the homemade fried strips of corn tortilla

into the soup, adds unique flavoring and textures

 while the soup is simmering I cut the tortillas 

and quickly fry them, then dry on paper and lightly salt

 the soup can be made the day before,

and if so, most of the work is chopping of vegetables.  

We arrive home from a busy day at work to homemade soup, 

steam up shrimp, 

and whip together a fresh batch of Margaritas.  

It is an easy home cooked meal!

do not forget to take the seeds from the jalapeno as they can be the spiciest part

 key ingredients-- oregano and shredded mixed cheese

Happy Nesting 

XO TAMARA