Recipe of the Week: Tortilla Soup

If you're going to be watching the basketball games this weekend, this is a great recipe you can whip up in no time for everyone to enjoy. Unfortunately, I don't have pictures to accompany this recipe, but I'll come back and add some the next time I make this soup.

TORTILLA SOUP

¼ cup olive oil
1 large onion, diced
1 (28 oz) can diced tomatoes (or your favorite chunky salsa)
5 cloves crushed garlic
4 quarts water
16 chicken bouillon cubes
Juice of 1 lime
1 tsp. black pepper
1 tsp. kosher salt
1 tsp. cayenne pepper
2 tsp. garlic powder
1 tbsp. cumin
Fresh cilantro to taste (start with 8 to 10 leaves)
1 (silver dollar-size) chipotle pepper in adobo sauce, chopped
½ bag white or yellow corn chips
½ bag blue corn chips

1. Bring large stockpot to low heat and sweat onion in olive oil for 5 to 10 minutes, stirring regularly.

2. Add diced tomatoes, fresh garlic, lime juice, chipotle pepper, cilantro, and spices and seasonings. Cover pot and simmer for 10 minutes, stirring occasionally. (Note: You may decide to add more salt at the end, but because the corn chips are salted it's best to take it easy at first.)

3. Add water and bouillon cubes and turn heat to high to bring soup to a boil. Stir, and reduce heat to low. Cover (lid slightly ajar) and simmer another 20 minutes.

4. Add corn chips and stir until soft, about five minutes. Turn off heat and use an immersion blender to blend and thicken the soup until creamy. Add extra chips as necessary to achieve desired thickness.

5. Taste for any additional spices. Serve in individual bowls and garnish with fried tortilla strips (or crumbled tortilla chips) and plenty of shredded Monterey Jack cheese.

Comments

[Lisa D]

I want pictures!