It’s been snowing since noon and the day just begs for hot soup. When my college-aged son arrived home, covered with snow and soaked to the skin after walking from campus, this Tortilla Soup was just the thing. There’s actually a lot of creative latitude in this recipe so you can make it just the way that YOUR family likes it. As usual, I always try to use up leftovers in my soup, so it’s never quite the same from one day to the next.
Tortilla Soup
Saute:
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 T. olive oil
- 3-5 peppers, coarsely chopped (I suggest using 1 poblano pepper, 1 jalapeno pepper, and several anaheim peppers, but use the peppers that are available and that are liked by your family)
In a large stock pot combine:
- 4 c. chicken broth
- 1 can diced tomatoes with chilis
- 1 can corn
- 1 t. cumin
- 1 t. chili powder
- 2 t. salt
- approx. 3 c. meat, cubed (I used leftover pork, but chicken is also a great option)
- 8 small corn tortillas, chopped into match-stick sized pieces
- sauteed onion and peppers
Simmer on a low burner for a couple of hours. The tortillas will break down and get incorporated into this thick soup. Add water as the tortillas start breaking down. It should be thick but still soupy.
Right before serving, stir in:
- 1/2 c. sour cream
- 1/2 bunch chopped cilantro
Serve in large soup bowls. Garnish with a dollop of sour cream, more cilantro, a little grated Monterey Jack cheese, and a bit of salsa. I also baked up additional strips of corn tortillas that some of the boys crumbled on top of their soup.
This time, I made the mistake of using some mushrooms that needed to be used up. Not a good idea. They added an unpleasant texture and didn’t really work with the rest of the flavors. I also added about a cup of half and half that needed to get used up.
The kids LOVED this soup and my swimmers pointed out that this would make a great pre-swim meet dinner because it’s high in complex carbs as well as having ample protein from the meat.
This soup also reheats nicely in the microwave (which is how Josh ate it after his snowy hike home from school today.)
Barb
3 Comments
January 10, 2007 at 2:05 pm
Yum…. I have been sampling Tortilla soups when I eat out and have been happy with them so I think I should make one at home. This recipe looks like it would be great for our family (as usual)
I wish WE would get some of that snow!
January 10, 2007 at 3:27 pm
I love these Tex-Mex flavored soups. I make mine with masa harina as thickener, black beans and a generous amount of cheddar cheese.
There’s a recipe here.
January 13, 2007 at 12:58 am
If I’d had black beans in my pantry, this soup would have definitely included black beans. But I love black beans in most anything!
bk