Tortilla Soup

[Guest guest]

Thank you AJ. I'm going to try it.

-

" AJ " <coolcook

" gspicy "

Wednesday, April 02, 2008 10:23 AM

Tortilla Soup

 

 

This is my favorite, I found it online a few years ago and have been making

it ever since.

AJ

 

Tortilla Soup

 

nonstick vegetable oil spray

3/4 cup chopped onion

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

3/4 teaspoon chili powder

4 cups canned or homemade vegetable broth

4 tablespoons chopped fresh cilantro

4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips

1 1/2 cups chopped tomatoes

2/3 cup canned black beans, rinsed, drained

2/3 cup chopped zucchini

1 1/2 tablespoons minced seeded jalapeño chili

 

PreparationSpray large nonstick saucepan with vegetable oil spray. Add onion

and garlic; cover and cook over medium-low heat until almost tender,

stirring often, about 5 minutes. Stir in tomato paste, cumin and chili

powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat;

cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day

ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover; simmer

until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Makes 4 servingss.

 

 

[Guest guest]

Tortilla Soup

 

Tortilla soup is one of my favorites. This is a good,

simple version. I usually prepare the soup first and

have it simmering while I fry the tortilla strips

(instead of following the recipe exactly). Pureeing

the onion, garlic and tomatoes in the soup pot with a

hand-held blender is so much less messy than using a

blender or food processor.

 

Tortilla Soup

 

12 (or more) corn tortillas

Canola oil, for frying

4 cloves garlic, peeled and left whole

1 white onion, sliced

1 (15-ounce) can whole tomatoes in juice, drained, or

3/4 pound fresh tomatoes, cored and coarsely chopped

6 cups vegetable broth

1/2 teaspoon salt, or to taste

 

shredded cheese (queso fresco, farmer cheese,

Monterrey Jack, or mild cheddar)

1 large avocado, peeled, pitted, and diced

1 large lime, cut into wedges

cilantro

serrano or jalapeno chiles, sliced

 

Cut tortillas in half and then into thin strips. In a

medium (2-quart) saucepan, heat 1/2 inch oil over

medium flame until the edge of a tortilla strip

inserted in oil sizzles vigorously. Fry tortilla

strips in small batches until golden brown and crisp.

With a slotted spoon, transfer to paper towels to

drain.

 

Pour off all but a thin coating of hot oil. Add garlic

and onion and cook over medium-low heat, stirring

frequently, until golden, about 7 minutes. Using a

slotted spoon, press garlic against side of pan to

leave behind as much oil as possible, then transfer

garlic and onion to a blender or food processor.

 

Puree tomatoes with garlic mixture in the blender or

food processor until smooth. If using fresh tomatoes,

strain puree to remove pieces of tomato skin. Heat

same saucepan over medium-high heat. Add tomato puree

and stir until thickens to consistency of tomato

paste, about 10 minutes. Add broth and bring to a

boil, then partially cover and gently simmer over

medium-low heat 30 minutes. Add salt.

 

To serve: Divide cheese and avocado among warmed soup

bowls. Ladle broth into each bowl; top with tortilla

strips and a sprinkle of cilantro. Serve with lime

wedges and sliced chiles.

 

Adapted from Rick Bayless' version in " Mexico, One

Plate at a Time " (Scribner, 2000)

 

 

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