Today is Cinco de Mayo and it is widely recognized in the US as a celebration of Americans with Mexican ancestry. The holiday has been celebrated in California almost continuously since 1863. You can find celebrations that range from backyard barbeques, to mariachi demonstrations, or even the largest party, the Festival de Fiesta Broadway in Los Angeles. If you are staying home and celebrating, here is my friend Kim’s amazing recipe for tortilla soup.
6 T vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped (I do this in the food processor)
1 28oz can diced tomatoes
2 T ground cumin
1 T chili powder
3 bay leaves
6 cups chicken stock
1 t salt
1/2t cayenne pepper (I leave this out if the kids are eating it and have Tabasco at the table)
4-6 cooked chicken breasts, shredded or cubed (I use 4 and I bake them and then shred them with two forks. Really, 4 is plenty of chicken).
Optional garnishes:
Shredded Monterey Jack cheese
cubed avocado
Sour Cream
2 corn tortillas, sliced and fried crisp (or a few tortilla chips)
Heat the oil in a large pot over medium heat. Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes. Spoon into bowls and garnish with cheese, avocado, sour cream and/or tortilla chips.
