Tuesday, December 11, 2012

Tortilla Soup

Tomatoes and corn are defining ingredients in Mexican cooking and they come together perfectly in the deceptively simple and delicious tortilla soup. Using a few Mexican specific ingredients - fresh serrano chiles, canned diced chiles and a smoky chipotle chile - creates a complexly flavored soup that you can make in less than 30 minutes. Add avocado, cilantro, and the crunch of corn chips and it's a party in your mouth!

If you have canned tomatoes, chiles, and chick peas in you pantry, then this is super quick meal that comes together in minutes! Add your favorite salad and some extra chips and you have a full meal that is healthy but tastes decadent. Don't skimp on the garnishes, they really make the soup!

Tortilla Soup
(serves 4)

1/2 onion, minced
1 stalk celery, minced
2 cloves garlic, minced
1 small can diced green chiles
2 cups canned tomatoes
2 fresh serrano peppers, minced
1 chipotle in adobo (without the sauce)
1/2 cup cooked chick peas
1 1/2 tablespoons cumin
1 tablespoon dried oregano
5 corn chips plus more for garnish
1/2 avocado, cubed
cilantro, minced

Saute onion, garlic, serranos and canned chiles in olive oil until translucent. Add celery, chipotle, and cumin and cook another 4-5 minutes until vegetables begin to stick to the pan. Add tomatoes, chick peas, and oregano and bring to boil. Reduce to simmer and cook for 15 minutes until well melded. Add 5 chips, broken up, and cook another 5 minutes to soften chips. Remove from heat and allow to cool for a few minutes. Add in 1 tablespoon minced cilantro and then puree in batches in a blender or use a hand held blender. Season with salt and pepper and garnish with corn chips, avocado and more cilantro if you like.


Recipes currently inspiring me:

Spinach and Feta Casserole at Cinnamon Spice & Everything Nice
Gingerbread Biscotti at Flavors of the Sun
Raw Brownie Bottomed Cheesecake at Spa Bettie

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