Chicken Tortilla Soup

I’ve been away from blogging for awhile- I’ve had a new design theme put in place for my blog and it took awhile to get it up-and-running. The old theme was breaking down and was looking a little tired- I hope you like my new look!

I’ve been spending some time recently in Baja California- Tijuana to be exact. I visited the Mercado Hidalgo farmer’s market in Tijuana and saw huge batches of dried chiles for sale- chipotles, guajillos and chiles de arbol to name a few. Seeing such wondrous colors and textures from these chiles, I was now getting inspiration to try a Mexican recipe for my next post.

Dried Chiles at Mercado Hidalgo in Tijuana

Mexicans were also getting ready for the Day of the Dead festivities.

Settling back into my home, 6 miles north of Tijuana, I decided to make Chicken Tortilla Soup, a recipe containing poached chicken, tomatoes, spices and crispy baked tortilla strips. This soup is rather easy to make and will give your tongue a full work-out with different textures (including crunchy) and spicy flavors.

First, the chicken pieces are gently poached in water, then onion, garlic, peppers and spices are sauteed in a fry pan.

Preparation for the Chicken Tortilla Soup

Tomatoes, corn and carrots are then added to the other ingredients and allowed to ‘steep’ in the wonderful flavors. Finally, the soup is served with a garnish of toasted tortilla strips, cilantro, avocado and cheese (optional).

I’m actually posting this recipe from chilly Baltimore and looking forward to returning to my warm home, just north of the Tijuana border!

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