Thursday, October 10, 2013

Tortilla Soup

There are probably as many recipes for tortilla soup as there are cooks who make it.  This is how we make ours when the weather turns chilly.  If you have any suggestions, please leave them in comments.  I love new ideas. 

    Corn tortillas, preferably a little old and dried out, cut into strips
    If you are in a hurry, good-quality, store-bought tortilla chips can be used but homemade are so easy!
    1/2 cup oil - most for frying the tortilla strips.  Reserve 2 Tbsp for the onion

    1/2 cup chopped onion
    3 cloves garlic, minced or pressed
    1 chilli, chopped finely - I used a jalapeño.   Any chilli will work -
     If you like a mild soup, even Ortega green chillies will be okay.  We prefer more heat
    4 cups "chicken broth" made from parve boullion cubes and water
    1 can (14.5 oz) diced tomatoes, un-drained  (I used home canned tomatoes from our garden)
    1/2 tsp Italian seasoning or some basil/oregano/thyme/rosemary - whatever you have close by
    1/4-1/2 tsp powdered cumin
    1/2 teaspoon coarse salt (kosher or sea salt) - To Taste!

    **Optional - tomato paste, Garbanzo beans/Chick peas
    1 firm but ripe avocado - cubed
    1/2 cup shredded cheese
    Chopped fresh cilantro
    1 lime or a lemon, cut into wedges
    optional fresh cubed tomatoes
    Greek style plain yoghurt or sour cream or a dollop of goat cheese (delicious!)
    The tortilla strips (above)

    **Optional - 1 1/2 cups shredded cooked chicken - If you do not use the dairy ingredients above. 


 Heat oil in frying pan and fry the tortilla strips in batches.  The tortilla strips will continue getting brown
 after being removed from the oil so keep an eye on them.  Drain on paper towel

 In a soup pot add 2 Tbsp of oil, turn the heat to medium and add the onion. 
 Cook slowly, stirring until translucent.
 Add the garlic, give it a stir and then add the chilli.  Let this cook for a minute - watch carefully as garlic
 burns easily

Add the parve "chicken stock" to the pot and stir.  Then add the canned tomatoes and the herbs.
Taste the soup once it boils and then salt to taste.  It will cook down so keep that in mind when adding salt.

Cook for 15 minutes.  If you have a submersible stick blender you can blend up the soup a bit.
I do not have a stick blender so I sort of smash it with a spatula or spoon.  Alternatively, cool the soup and
pour about half of it into a blender and give it a whirl.  If you feel it is too thin for your preference, add a tablespoon of tomato paste.
To Serve:
Heat the soup, set out the toppings and serve in dairy bowls.

You can add garbanzo beans (chick peas) to the soup if you like them.

**My son-in-law prefers his soup to have shredded chicken in it.  Just put the cooked chicken in the bottom of the bowl
and ladle the hot soup onto that.  Add the tortilla strips and other toppings but omit the dairy ingredients and serve in a meat bowl.

K (P,D or F) depending upon toppings used

1 comment:

  1. Delicious! This soup was a hit today. It was warm outside but with your lemonade and this soup, prepared yesterday and kept warm, we had a great lunch. I used the non-fat plain yogurt as I had some and it worked well. Made an interesting change for shabbos. Jamila
    Thanks so much!