Tortilla Soup
I could literally live off Tortilla Soup. I so love this creamy, deep flavored soup and there are so many versions of it. I spent part of my childhood hanging out in the kitchen of the restaurant my dad owned in Mexico. I learned a lot of nasty cooking techniques like frying chicken in lard but I also learned a few great things I still use to this day. The secret to making Mexican soup thick and creamy is to add a few tablespoons of Masa Flour (buy it in the UK from Cool Chili Co) or torn up corn tortillas. It gives the soup a really rich, creamy base that holds the bold Mexican spices well. You can add Chicken for a traditional soup or go the Vegetarian route with some chunks of Zucchini, Corn and Carrots. I like to whirl it up in the Vitamix until it is super creamy and then add toppings of diced avocado, a sprinkle of cheese and crushed tortilla chips. This is a versatile recipe and it will happily bubble away on the stove for a long period of time or you can fast track it and simmer only 15 minutes. Make sure you have fresh Lime wedges to squeeze over it right before serving along with avocado, tortilla strips and shredded cheese or queso seco.
Tortilla Soup
Prep
Cook
Total
Yield 8 cups
Make this vegetarian or add shredded chicken. Leftover roasted Padron Chilis are great in this soup and give it a smoky flavor.
Ingredients
- 1 Onion, chopped
- 1 Red Pepper charred and sliced
- 2 cloves Garlic, peeled and chopped rough
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Smoked Sea Salt
- 1 teaspoon Mexican Oregano
- 1 Bay Leaf (optional-make sure to remove before blending)
- a few grinds Black Pepper
- small handful Cilantro, chopped rough
- 2 boxes Tomato stuff (chopped, whole or pureed all work)
- 4 cups Vegetable or Chicken Broth
- 2 tablespoons Masa Flour or a whole Corn Tortilla, torn apart
- 2-3 cups Shredded Cooked Chicken or 2 cups chopped Vegetables (cooked or sautéed lightly)
To Serve:
- Avocado Chunks
- Tortilla Chips or Baked Strips
- Shredded Cheese
- Cilantro
- Lime Wedges
Instructions
- Char the Red Pepper over an open flame or in a dry pan until blackened and blistered. Scrape a bit of the skin off and slice
- Heat a swirl of Olive Oil in a deep sauce pan
- Toss in the Cumin Seeds and let brown for a minute or two
- Add the Onion and saute 3 or 4 minutes then add the Charred Red Pepper
- Add the Garlic and all the other dry Spices and the Cilantro
- Saute over low heat 5 minutes more
- Add the Tomato Products and Broth
- Simmer 15 minutes or up to a few hours over low heat
- Stir in the Masa and mix well
- REMOVE THE BAY LEAF
- Whirl it up in the Vitamix until creamy, adding a bit of water if too thick
- Return to the pan and heat on low
- Add the Chicken or Vegetables, heath through and make sure you add the Lime Squeeze or it will not be right
- Serve with toppings
Tortilla Soup
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