Tortilla soup is a wonderfully simple fall dish. It is so easy and quick to make, and may be the perfect dish for your guests come October 31st. I titled it Finger Soup, since you can cut the chicken breasts into strips that resemble floating fingers in a bowl of "blood" for a delicious Halloween meal! Here's the recipe:
2 Large Tomatoes
1 Large Onion
1-2 Chili Peppers (seeds removed)
1 Tbsp Cilantro
3-4 Chicken Breasts (cooked, sliced or shredded)
2 Whole Wheat Tortillas
Salt & Pepper
Using a blender or food processor, puree the tomatoes, onion, and chili peppers until smooth. While pureeing the vegetables, heat 2 Tbsp of olive oil in a deep sauce pan over medium-high heat. Pour the puree mixture into the pan and cook for about 5 minutes, or until bubbling. This is called "frying the soup". It heats up the vegetables and really brings out their rich flavors. Stir frequently, as the mixture turns a deeper red color. Add the cooked chicken pieces and cilantro, stir, and turn the heat down to low, just to keep the soup warm.
In another skillet, heat about 1 Tbsp of olive oil on medium high heat. Take the tortillas and cut them into long strips, and fry them for a few minutes in the oil, until golden brown. Remove from the oil, pat dry with paper towels, and sprinkle salt and pepper on them before they cool. Using half the strips, stir them into the soup. This will make the soup nice and thick.
Using the remaining tortilla strips, garnish the top of the soup with these, as well as your favorite toppings such as shredded cheese, sour cream, cilantro, chives, etc. Enjoy!