Tortilla Soup

11 Mar

My name is Nichole and I am a tortilla-soup-aholic.

I love it. If it is on the menu at a restaurant, any restaurant, I will order it. I make this quick and easy soup pretty regular these days. Something about the spicy after burn from the cayenne, the crunchy tortilla strips, the avocado, the cheese…. so good. And really, so easy to make. A few basic ingredients and your ready to go.

Tortilla soup is one of those brilliant soups where it is all about the stuff you throw on top of the soup right before eating. That’s where this recipe picks up. It is a recipe for the most basic tortilla soup. Basic, but still outstanding.

This is a vegetarian version, then I empower you to get creative with your toppings.

Let’s get real though, tortilla soup is not like pizza. You can’t really throw everything on it and expect great results. I won’t get behind you if you try this out and throw bleu cheese on top. Don’t do that.

Suggested toppings:

  • Grilled Shrimp
  • Roasted Chicken (yea, yea, yea, go ahead and get the hot and ready made rotisserie ones)
  • Strips of steak
  • Shredded pork
  • Black beans
  • Avocado (almost mandatory)
  • Cilantro (Do it)
  • Tortilla strips (I’ll include a how-to below)  or crushed tortilla chips, fine.
  • Cheese ( I like goat cheese, you can use cheddar, which is traditional)
  • Roasted Tomatoes, sun dried tomatoes, fresh diced tomatoes
  • Squeeze of lime (please)
If you happen to use ALL of these toppings, please send me a picture. Please. That would be something to see, for sure.

Vegetarian Tortilla Soup (Servings: 6)

  • 6-8 corn tortillas, cut in half and then into matchstick-thin strips
  • olive oil
  • fine grain sea salt
  •  more olive oil
  • 1 large white onion, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne
  • 1 14-ounce can crushed or diced tomatoes
  • 6 cups vegetable or chicken broth
  • Avocado, diced
  • cheese, crumbled
  • squeeze of fresh lime

Preheat your oven to 350 degrees

Slice the tortillas into matchsticks.

Toss the strips in some olive oil. Salt and Pepper. Lay them on a baking sheet lined with parchment. Try to get them to as close to a single layer as possible. This will help to ensure even browning.

Place in the oven, in the center rack for about 10 minutes or until they look evenly brown.

Like this. SO easy. Set aside. Don’t eat all of them before your soup is done… you’ll be tempted. Trust me.

Heat olive oil in a 8 qt. soup pot. Add your sliced onions, let them get soft and a bit brown.

Brown on onions= magical-flavor-maker.

Like this. Add garlic and give a good stir. BTW that is steam, not blurry photography. I like the steam in the picture, dramatic, right?

After 2 minutes or so, add the cumin, coriander, and cayenne. Let the spices get nice and toasty.

After about 2 more minutes, add the tomatoes. Let this cook for about 5 minutes, it will thicken up a bit.

Give a big stir and let the flavors come together.

Remove from heat, add one cup of the broth and ***puree with a hand blender or puree in a traditional blender. Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

*** If you want a chunkier soup, you can skip the puree part. Sometimes, I do this and it still has really good flavor.

Serve the individual bowls topped with plenty of diced avocado, tortilla strips, a squeeze of lime, and cheese. Alternately, as I mention up above, you can finish with any of the toppings that your heart may desire.

Also, if you like a creamier soup base add a splash of half and half, heavy cream, or stir in some goat cheese.

Boom. Tortilla soup.

Share the health and enjoy.




2 Responses to “Tortilla Soup”

  1. The Mouse March 29, 2012 at 4:35 am #

    Thanks for stopping in. Eat well.

  2. Sarah July 24, 2012 at 10:24 pm #

    Those toasted tortilla strips look delicious, I didn’t know you could make those at home! I definitely have to give that a try.

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