Easy Tortilla Soup
Dec. 7th, 2011 09:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis recipe is from my personal file. I'm pretty sure it's from the LA Times, which means it dates back to the nineties, when the LA Times actually had a non-virtual food section. This is the best tortilla soup I've ever tasted.
TORTILLA SOUP
3 14 oz cans vegetable broth
1 large onion, sliced into 1/2 rounds
4 large garlic cloves
1 14 oz can of tomato sauce
1 chipotle chile in adobe sauce (or to taste)
1 ear fresh corn
Garnishes:
1/4 cup chopped cilantro, plus whole leaves
1 avocado, diced
tortilla chips
crumbled queso fresco or feta cheese
1 lime, quartered
Preheat broiler, spray with Pam. Place onions and garlic cloves under the broiler, brown on both sides. Peel garlic cloves when brown. Puree in blender until smooth: chile, tomato sauce, onions and garlic.
Heat 1 T. oil in wide soup pot over medium high heat. Add puree, cook until thickened, about 5 minutes. Add broth, simmer covered for 25 minutes.
Cook the ear of corn in hot frying pan until lightly charred. Cut off kernels, reserve.
Before serving, add cilantro. Ladle broth into bowls. Add avocado, tortilla strips, cheese, corn, cilantro leaves, serve with lime wedges on the side.
Serves 4.
3 14 oz cans vegetable broth
1 large onion, sliced into 1/2 rounds
4 large garlic cloves
1 14 oz can of tomato sauce
1 chipotle chile in adobe sauce (or to taste)
1 ear fresh corn
Garnishes:
1/4 cup chopped cilantro, plus whole leaves
1 avocado, diced
tortilla chips
crumbled queso fresco or feta cheese
1 lime, quartered
Preheat broiler, spray with Pam. Place onions and garlic cloves under the broiler, brown on both sides. Peel garlic cloves when brown. Puree in blender until smooth: chile, tomato sauce, onions and garlic.
Heat 1 T. oil in wide soup pot over medium high heat. Add puree, cook until thickened, about 5 minutes. Add broth, simmer covered for 25 minutes.
Cook the ear of corn in hot frying pan until lightly charred. Cut off kernels, reserve.
Before serving, add cilantro. Ladle broth into bowls. Add avocado, tortilla strips, cheese, corn, cilantro leaves, serve with lime wedges on the side.
Serves 4.