Tuesday, November 16, 2010

Corn Tortilla Soup Recipe

Serve with tortilla chips.
A first-rate soup is more creative than a second-rate painting.
Abraham Maslow

It's soup week over at the Nutrtionista Diaries blog.
I have to admit that since the Food Maven started her blog I feel like I should just post a link to it and move on to some snarky commentary about something you've been up all night wondering about like how my molting chickens are doing, or how many pairs of reading glasses I've lost so far. If you are a real foodie, gourmet cook, or cook to relax (say what?) then you should stop reading NOW and click here to visit The Food Maven's blog. If you are just curious as to whether or not I'm capable of posting a recipe (you know that is a lot of detail for me) then stick around for a really good corn tortilla soup recipe.

                                                Corn Tortilla Soup

Shopping List for Soup:

 Corn tortillas
1 small onion
garlic
1 can Rotel
2 tsp. Cumin
4 C. chicken stock (preferably home made)
splash cream (optional)

Shopping List for Toppings: 

Cheese, sour cream, avocado, jalapeno, cilantro, onion, chicken, etc.

Directions: 

Cut 4 corn tortillas into strips and saute with a diced onion and a couple of cloves of garlic until the onions are translucent.

Add 4 cups of chicken stock and 2 cups of water along with a can of Rotel and 2 Tsp. Cumin (or to taste).

Bring to a low boil, then simmer for 40 minutes. Pour the soup a few cups at a time into a blender and puree until creamy.

If you aren't worried about your cholesterol you can add a splash of cream for extra creaminess. Salt to taste.

For me this soup is all about the toppings: Chicken, cheese, sour cream, or whatever else you like.

My favorite topping (and a healthy one) is; cilantro, avocado, jalapeno and onion tossed with a little lime juice. It's fun to have everything out in little bowls so your guests can "decorate" it the way they want.


This soup is perfect on a "cold" day. Since it is made with chicken broth, garlic, and topped with veggies it is good as a substitute for chicken noodle soup when your gang is muddling through cold and flu season. 


This soup is very suggestion friendly. You may want to add a jalapeno, red pepper flakes, roasted red peppers or anything else your little heart desires.

You know how I feel about making you follow directions without giving you the option to be creative.

A Note About Stock: 
The Food Maven is the expert on this (as on most things edible) but I have my own method which generally involves cleaning out the refrigerator. I like to start with whatever rotisserie chicken carcass is left, leftover herbs and veggies that look past their prime, lots of garlic which I just smash into oblivion, Kosher salt, (I mean you are making chicken soup) pepper, a hint of nutmeg, an apple, some white wine and fresh rosemary. Rosemary is the queen of herbs for chicken.  Pour in enough water to fill your pot and let it simmer on the stove all day. I like to do this on Sunday. There simply isn't anything that says home like the aroma of chicken stock wafting through the house.  When you are ready strain and cool. When the fat floats to the surface skim it off.  

I think that women just have a primeval instinct to make soup, which they will try to foist on anybody who looks like a likely candidate.
Dylan Moran

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