vTortilla Soup

By Shaylie

There are many ways to make Tortilla Soup. Ours is a chicken-based version, but you could easily make it seafood or vegetarian. The main characteristics of this soup are a medium-bodied broth filled with chunky vegetables, lime and chile, and an overriding richness of corn masa

Ingredients

• 1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
• 1/2 cup roasted green chile, cut into a small dice
• 2 tablespoons vegetable oil, plus more for frying
• 4 cups chicken broth
• 2 tablespoons finely chopped garlic
• 1/4 teaspoon ground comino (cumin)
• 2 cups Enchilada Chicken, recipe follows
• 6 each white corn tortillas, cut into 1/4-inch wide strips
• 6 each blue corn tortillas, cut into 1/4-inch wide strips
• 3 tablespoons cornstarch
• Chopped cilantro leaves, as needed
• 1 tablespoon fresh lime juice
• Salt, as needed
• 1 cup crushed corn tortilla chips

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.
To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.
Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.