Tortilla Soup :: a perfect way to use extra tortillas
based on a recipe from Mexico: one plate at a time, Rick Bayless
- Saute 4 garlic cloves, one diced onion, one tbsp cumin, two teaspoons chili powder and one tsp ground coriander in 2 tbsp oil until softened but not browned, about five minutes. Add one chipotle pepper and one tablespoon adobo sauce. Continue to saute for another minute until fragrant.
- Add one 28 oz can of whole peeled tomatoes, six cups chicken stock and two cups water. Bring to a simmer. Taste and season - start with one tbsp kosher salt & one tsp black pepper.
- Roughly chop 8-10 corn tortillas. Add to pot. Bring to a boil and reduce heat to a simmer for 20 minutes until tortillas have broken apart.
- Using an immersion blender, puree soup in pot. If you don't have an immersion blender, carefully transfer soup to a food processor or blender. Be careful when pureeing hot liquids in the blender. I have had blender tops explode because of the pressure.
- Once pureed, add two cups of chopped grilled chicken, one can of rinsed black beans and two tablespoons lime juice. Taste and season again.
- Serve hot with toppings below.
- Slice 6 tortillas into 1/4 inch strips.
- Heat 1 inch vegetable oil to 350 degrees in a 4 quart saucepan, making sure there is plenty of extra room in the pan. The oil will bubble a lot when tortillas are added.
- Add a handful of tortilla strips to the oil. Watch carefully and remove when they are light brown and crispy. Remove them from the oil with a spider or slotted spoon.
- Salt immediately while they are still hot.