© Con Poulos
Active Time
N/A
Total Time
1 HR
Yield
Serves : 6 to 8

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit simpler and more classic than many of his recipes, but it still has an innovative touch: It’s enriched with butter, not tortillas. Slideshow: More Delicious Chicken Soups

How to Make It

Step 1    

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.

Step 2    

Meanwhile, in a skillet, heat 1/4 inch of canola oil. Add half of the tortilla strips and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt. Repeat with the remaining strips.

Step 3    

Carefully ladle half of the soup into a blender and add half of the butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat with the remaining soup and butter. Stir in the shredded chicken and gently reheat the soup. Season with salt.

Step 4    

Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.

Suggested Pairing

Not all soups call for a wine pairing, but this smooth, buttery one is sensational with a lively, full-bodied white wine, like Chardonnay made with little to no oak. Try one from France or northern California.

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