Last week I tried my hand at Tortilla Soup. People go crazy over this soup! I didn’t really know what all the hype was about, so I thought I’d give it a try & see what it was all about.
The recipe was really easy & it made for a really tasty, flavourful soup. I’ll be honest and say it isn’t my most favourite soup out there, but it was really complex & had great flavour. Wes gave it the thumbs up & said he’d definitely eat it again.
Tortilla Soup (from the Rebar Cookbook)
8 C vegetable stock
2 TBSP vegetable oil (I used Olive Oil)
2 yellow onions
1 TBSP salt
10 garlic cloves, minced
2 TBSP minced oregano
4 jalapeno peppers, seeded and minced
3 cups corn kernels, fresh or frozen
2 large red peppers, seeded and minced
1/2 tsp liquid smoke
2 tsp chipotle puree
4 corn tortillas
2 avocados, diced
1/2 bunch cilantro, stemmed
1 lime, cut in to wedges
Heat the stock and keep it warm on the back burner while preparing the soup. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion, and one tsp salt and saute until translucent. Stir in the garlic, oregano, half of the minced jalapenos, and another 1 tsp salt; saute 5 minutes.
Pour the stock into the pot and bring to a gentle boil. Simmer 20 minutes In the final 5 minutes, stir in the corn, red peppers, remaining jalapenos, the remaining salt, liquid smoke, and chipotle puree. Simmer until the corn is tender. Meanwhile, prepare the garnishes and season the soup with salt and pepper to taste.
To make the tortilla strips, slice each tortilla into long strips 1/4 inch thick. Toss gently with a light coating of oil and a pinch of salt. Spread the strips out on a baking sheet and bake at 350 degrees for 5 minutes (or until crisp). Remove from oven and cool.
To serve, ladle the broth into bowls and divide the diced avocado and cilantro leaves among the servings. Arrange tortilla strips in a teepee in the centre of the bowl. Serve immediately with a bowl of lime wedges on the side. Bueno!!