Market Maggie

I’m a sucker for a good grocery store. It’s an endless source of fun for me (what can I say, I’m easily entertained!). When I travel I seek out unique markets like most people visit art galleries and fancy restaurants. It’s a fantastic way to understand the local food culture. And as a bonus, it’s free except for the cost of a few cool ingredients I get to experiment with later.

Most recently, I visited the Grand Central Market in Los Angeles. An cool old building in down town LA with a collection of food stalls bustling with people and filled with fragrance. I highly recommend a visit if you are in LA.

I regularly visit markets here at home too. The Twin Cities has a plethora (I really just like using that word) of unique grocery stores and I’m slowly, but surely making may way to each and every one.

One of my absolute favorites is El Burrito Mercado in St. Paul. This fabulous Mexican market, owned by the Silva family, is my go-to destination for all things Mexican. The market is full service and loaded with traditional groceries including; fresh produce, a great meat counter and all the dry ingredients you’ll ever need, and a few you didn’t know you needed. As a bonus, they have a fantastic deli and casual restaurant. It’s always our first stop when Jack comes home from college.

This Tortilla Soup recipe takes advantage of the wealth of ingredients I find at El Burrito. (As always though, you can make the soup with easy substitutions you’ll find at your regular grocery store.) I hope you enjoy the soup – it’s perfect for these last cool days of winter no matter where you live.

P.S. I always love to hear about your favorite local markets so feel free to share them here.

Tortilla Soup

This savory, spicy and delicious soup is one of my favorites. The rich, smooth broth envelopes shredded chicken, avocado, Mexican cheese and cilantro creating a fantastic, flavorful soup everyone in your house will love. (this recipe is adapted from a Rick Bayless recipe)

Servings people

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

2-4 large dried pasilla chilies or 2-4 teaspoons chili powder
1 large Onion
3 large garlic cloves
1 28 oz can whole peeled tomatoes or diced tomatoes
2 tablespoons extra virgin olive oil divided
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups chicken broth
2 cups cooked shredded chicken A rotisserie chicken works well
1 cup queso fresco or other shredded cheese
1 large avocado
1 bunch cilantro
1 large lime
12 large tortilla chips optional

Instructions

You can find dried pasilla chilies at your local Mexican market or the ethnic aisle of a large grocery store. They are inexpensive and add great flavor to many Mexican dishes. If you are using chili powder, skip to step 4
Prepare the pasilla chilies by cutting off then ends and removing the seeds and ribs.
Toast the chili pieces over the flame on your stove or in a broiler for a few seconds - just until they begin to soften and smell toasty.
Place the 28oz can of tomatoes, salt, pepper and 2 teaspoons of ground cumin in a blender
Dice the large onion
Chop the 3 large cloves of garlic
Heat 1 tablespoon of the olive oil in a large pot, add the onions and sauté until they begin to soften - about 5 minutes
Add the garlic and cook for 30 seconds more. If you are using chili powder, add it hear and cook it with the garlic Remove from the heat and let cool slightly
Add the onions and garlic to the blender with the tomato mixture.
Add a couple of the pasilla chili pieces (if you are using them) to the blender
Blend until smooth and taste to adjust the spice and seasonings.
Keep adding chilies (or chili power) a little at a time and blending until the mixture reaches a spice level that works for you.
Heat the other tablespoon of olive oil in the pot and add the tomato mixture from the blender
Bring to a boil, reduce the heat and simmer until the mixture has thickened slightly and the spoon leaves a trail when pulled through - 5-8 minutes
Add the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes. Taste and adjust the seasonings
Place the shredded cheese, cilantro, sliced avocado and limes in bowls and get ready to indulge!
Warm the shredded chicken and put 1/3 cup in each bowl
Ladle in the hot, lovely soup over the chicken
Invite everyone to add their favorite combination of toppings along with a couple of crunched up tortilla chips to the soup and enjoy!