By Ryan McKay
As I stood framing the window in my firehouse kitchen contemplating that night’s dinner, I watched the members bring the rigs around in the freezing cold. The south, know for its sweltering heat and humidity during the summertime, surprises many with its bitter bite of winter. And I cannot deny that weather plays a large part in where my action plan for food drives me, and considering my fellow firefighters and I were exposed to the elements during most of the shift, soup was the call of the day.
Given the near freezing temps and busy work schedule of the day, I usually go to a hearty soup. Being inexpensive is just one of the bonuses (this entire meal costs less than the steak one of my rookies paid for on the previous shift); they’re also filling, healthy, and easy. My California roots will often drive me toward Latin flavors, so Mexican Tortilla Soup came to mind.
A few after-the-fire critiques: Some will preach adding tortillas to the soup to thicken it up, and I have, in other iterations, but I enjoy this consistency more. The chicken can be substituted with shredded pork. For a different take, consider adding fire-roasted tomatillos in place of the tomatoes. And yes, I always prefer fresh ingredients vs. canned, but corn is out of season, so canned or frozen is preferred. Indulge.
Fuel
Chicken breasts or thighs (4-6)
Onion (chopped)
Celery (4 stalks, chopped)
Carrots (4 carrots, chopped)
Garlic (4 cloves, minced)
Chicken stock (2½ quarts)
Fire-roasted tomatoes (1 can)
Black beans (1 can, rinsed)
Corn (1 can)
Jalapeno (2-3, seeded and minced)
Cumin (1 tsp.)
Coriander (1 tsp.)
Cilantro (¼ bunch, chopped)
Tortillas (6 cut lengthwise into ½-inch strips)
Olive oil
Pepper and salt
Optional
*Avocado
*Crema/sour cream
*Cheddar cheese
Tools
Dutch oven
* Small skillet for frying (optional)
Tactics
- Preheat oven to 350°F.
- Place chicken breasts/thighs skin-side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes until done. When chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 Tbsp. olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots, and cook over medium-low heat for 10 minutes or until onions start to slightly brown. Add garlic, cumin, and coriander and cook for 30 seconds. Add the chicken stock, tomatoes, corn, black beans, jalapenos, 1 Tbsp. salt (depending on the saltiness of the chicken stock), 1 tsp. pepper, and cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat, and simmer uncovered for 20-25 minutes. Add the shredded chicken and season to taste.
- *Optional: Fry the tortillas in shallow oil over medium heat or serve with store-bought tortilla chips.
- Consider when serving: sliced avocado, crema/sour cream, grated cheddar cheese, and fried tortilla chips
Ryan McKay is a 12-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.
