As I'm sure you have noticed by now, we are huge fans of anything with Mexican flavors. And now that I have begun to be able to handle more spice, I have been enjoying experimenting with more jalapenos, chipotles, etc.
What can I say about this soup, other than it is my new favorite tortilla soup? I previously was partial to Ina's, but this one takes the cake. It should come as no suprise, given my previous successes with the Pastry Queen.
I love the idea of roasting the tomatoes before pureeing them with canned tomaotes. This forms the most flavorful broth. The original recipe calls for dried ancho chiles, but I didn't see any in my local Publix. I just substituted a chipotle chile in adobo sauce.
Have fun with the garnishes. I kept it simple with tortilla chips, cilantro, and Monterrey Jack cheese, but then I ate leftovers with some avocado, extra diced tomatoes, and salsa. Delicious both ways!!
Texas Tortilla Soup
adapted from The Pastry Queen, by Rebecca Rather
- 8 plum tomatoes
- 4 Tablespoons olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 4 cups chicken stock, preferably homemade
- 1 chipotle chile, diced
- 1 15-oz can peeled tomatoes
- salt and freshly ground pepper
- 3 cooked, shredded chicken breasts
- 3 ears of corn, or 1 (8-0z) package frozen corn (optional)
Meanwhile, heat the remaining 2 tablespoons of oil in a dutch-oven or 4-quart soup pot over medium heat. Sautee the onion, garlic, and bell pepper for 5 minutes, or until the vegetables become soft. Stir in the chili powder and cumin, and cook for an additional minute. Add the chicken stock and chile. Bring to a boil, and simmer about 15 minutes.
Transfer the canned tomatoes with their juices and the roasted tomatoes to a food processor. Pour an additional 1/2 cup of chicken stock on the baking sheet that you cooked the tomatoes on, and scrape up any browned bits. Scrape into the food processor. Puree about 1 minute, until smooth.
Add the tomato mixture to the soup, and continue simmering, covered, about 1 hour. Add salt and pepper to taste, the shredded chicken, and corn. Simmer an additional 5 minutes.
To serve, ladle the soup into bowls and top with desired ganishes.