Friday, August 20, 2010

Tortilla Soup

I recently made the best tortilla soup I've ever had--so flavorful and crazy, crazy delicious.

And then a few days later I made an amazingly good salsa! Like addictive-Mexican-restaurant-salsa good! But as I was making it, I had the bizarre feeling of déjà vu.

And guess what? Their recipes are pretty similar. And they both taste fantastic.

Coincidence? I don't think so. Apparently the combinations of tomato and garlic and cilantro and cumin make magic in my mouth.

Below is the recipe for Tortilla Soup; I will post the Restaurant-Style Salsa next week.

Tortilla Soup
(adapted from Prudence Penneywise)
Serves 12

3 tablespoons olive oil
6 corn tortillas, diced
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon minced garlic
1 large onion, roughly chopped
large handful of cilantro leaves and tender stems
2 (15 ounces) cans diced tomatoes
8 cups chicken or vegetable stock
1 can (15 ounces) corn, drained
1 (14 ounce) can pinto beans, drained and rinsed
1 cup chicken, shredded, optional

1) In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute.
2) Meanwhile, combine in the blender the garlic, onion, cilantro, and canned tomatoes. Puree until smooth.
3) Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add remaining ingredients for the last 10 minutes of simmering.
4) Serve soup with tortilla chips, cheese, cilantro, sour cream and lime wedges. Enjoy!

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