Wheatberry's Chicken Tortilla Soup

Get it while it's hot!

It's Wednesday afternoon, and I've finally made it out to Wheatberry Bakery Cafe after a 10-day gap. Yeah, I'm slowing down a bit, but the staff still seem to remember me. I was amazed to find street parking and to find I could actually find a seat back against the wall by the humongous mirror. They have the nice cushy, leather seat bench there that is about 3-4 yards long. Maybe it's just the time of year, but it isn't packed like it was this past summer. So, I decide to try a different soup today and let me say, I am not disappointed. Accompanied by my prociutto panini and side of mixed greens, the chicken tortilla soup is just amazing. I'm not even sure it really is chicken tortilla soup like the cashier fellow said, because I don't remember tortilla soup having any solid beans. At least the many versions I've had, the ingredients likely went through a blender or was mashed while in the pan.

I was somewhat disappointed to not find any tortilla chips or strips mixed in the soup, nor was it anywhere available. I tried sifting around with my spoon, like a goldminer trying to find gold inside a watery pan. I am not a bean fan, but I think they mixed in just the right amount of beans and other ingredients to make this ubiquitous soup a true standout in the urban world's directory of soups.

I dig in my spoon and see a swirl of kidney, pinto and cannelloni beans, comingled with bits of corn, a hint of cilantro and red bell peppers. The soup is actually soupy. It's not too thick, but hearty; and, small chunks of tender chicken round out the soup. Here's the kicker: there is a bit of spice that creates a slow-burn feel that trails off before becoming too spicy. Like a fine wine, I am impressed with the complexity of WB's chicken tortilla soup!

I've had many versions of this soup at many non-Latino establishments, and they have varied to some degree in consistency and flavor. In fact, the last time I had any kind of tortilla soup, it was at the Acapulco Restaurant on Sunset Blvd. near the Los Feliz area, across the street from KCET. Their version was made with green onions and lots of tortilla strips you can toss on for added crunch. The tortilla soups I've had were also thicker and creamier in consistency, sort of like clam chowder you make out of a can. Although the Acapulco version tasted fine, I don't think it was one of those situations that I can actually remember how good it was. I think I'll remember WB's soup and hope to have it at least one more time before they move on to something new.