09 December 2011

white corn tortilla soup




i've been searching for a good tortilla soup for a while now.  i love all kinds of tortilla, taco, enchilada, bean burrito (just kidding, i made that one up) soups but i wanted to make one that was a little more hearty than the usual brothy tortilla soup.  my mom has a tortilla soup that is to die for.  however, it's really brothy.  and while i love it, my cravings were wanting something more.  i like to talk about my cravings like they have lives of their own (and no, there's no bun in this oven).  i cook and bake to serve those cravings and their needs.  so its a win/win situation.  i bake and cook and therefore serve.  get it?  now on to the recipe.

2 T olive oil
2 small corn tortillas cut 1 inch squares (yes, just two)
1 small or 1/2 large sweet onion diced
2 cloves garlic
1 1/2 tbsp cumin
1 tbsp salt
pepper to taste
1 tbsp chili powder
2 cups frozen white corn (divided)
2 cans mexican stewed tomatoes (i used s&w mexican stewed)
1 quart chicken broth

in large soup/stock pot heat olive oil and fry tortilla squares until golden brown.  add onion and cook until translucent.  add all spices and garlic and heat until fragrant.  add 1 cup corn and saute for 1-2 minutes making sure not to burn garlic.  add undrained tomatoes and chicken broth and bring up to a boil.  boil for about 5-10 minutes.  using a handheld (immersion) blender, blend soup to puree.  you can also use a stand blender in batches, making sure to vent the lid (or you'll have an explosion of soup on your ceiling...don't ask).  once pureed, add the remaining 1 cup frozen corn and heat through.  garnish with crushed tortilla chips, or even better make homemade tortilla strips,  sour cream, cheese, avocado, cilantro and anything else!  it's delish.


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