Tortilla Soup
- 8 corn tortillas, cut into 3” x 1” strips
- 1 large onion, diced
- 1 Anaheim or New Mexico green chile, minced
- ½ canned chipotle pepper in adobo sauce, diced, plus 1 t. adobo sauce from can
- 3 medium tomatillos, husked, seeded and diced (about 1 ½ c.)
- 1 red bell pepper, seeded and diced
- 1 medium zucchini, diced
- 1 T ground coriander
- 1 T ground cumin
- 1 t. dried oregano
- 1 t. mild chili powder
- 8 c. vegetable stock
- 1 c. frozen corn kernels
- ¼ c. chopped fresh cilantro
- ¼ c. fresh lime juice (juice of approximately 2 limes)
Preheat oven to 400 F.
Bake the tortilla strips on an unoiled baking sheet for about 10 minutes until crisp, checking frequently to prevent scorching. Remove strips from oven and allow to cool.
In a soup pot, sauté the onion, chile, chipotle pepper with sauce, tomatillos, bell pepper, and zucchini in a little water for 5-10 minutes, until softened. Add coriander, cumin, oregano and chili powder and cook for 3 more minutes, stirring to coat vegetables with spices. Add vegetable stock and corn, and simmer for 10 minutes. Remove from heat and stir in cilantro and lime juice.
To serve, place tortilla strips in individual serving bowls and ladle soup on top.
Return to Latin American Recipes |
|