COTTAGE COOK'S VERSION OF THE BIG FAT BURRITO HOLLAND MI CHICKEN TORTILLA SOUP

At our early morning yoga class this morning, we could hear the East wind howling down the main street and whistling around the corners of the buildings. Cold rain was wildly drumming on the roof. As I stretched and moved, I thought, a good day for soup!

COTTAGE COOK'S VERSION OF THE BIG FAT BURRITO HOLLAND MI CHICKEN TORTILLA SOUP

This winter every trip to Holland included a stop at The Big Fat Burrito for their luscious tortilla soup. Every time I was tasting and figuring out how I could duplicate it. I think this is an extremely good imitation of their great soup.  I had left over turkey and turkey broth in the freezer so I used it in place of the chicken called for in the recipe.

Ingredients.

Chicken broth

2 t dry French Onion Soup mix per 1 quart chicken broth

Diced cooked chicken thigh meat, grilled is best

Pico de gallo, recipe on East Town Taco Salad post

Fresh cilantro, chopped

Tortilla strips, Fat Burrito uses commercial corn chips

Cheddar cheese, shredded

Monterrey Jack cheese, shredded

Sour cream

Ancho pepper, crushed

For the thigh meat in the winter when Tom didn’t want to grill, I browned the thighs in iron skillet on high heat. I sprinkled them with granulated garlic, covered the pan and cooked them on low heat until done. The Pico de Gallo recipe and pictures is on the East Town Taco Salad post of 4/29/10.  Add two teaspoons of dry onion soup mix to every four cups of chicken broth and heat to dissolve the dry soup mix. 

Put a serving of chicken in a soup bowl.

Add hot broth.

Add tortilla chips.

Add a couple of spoonsful of Pico de Gallo.

Add the amount of chopped cilantro you desire.

Add cheeses.

Grind Ancho pepper in a spice mill.

Add a dollop of sour cream and a sprinkling of Ancho pepper.