Moosewood: Tortilla Soup

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* Exported from MasterCook *

 

Tortilla Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 99

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large diced onion -- (about 2 cups)

1 jalapeno -- seeded and minced

1 canned chipotle pepper -- diced*

2 tomatillos -- husked

seeded and diced

1 red bell pepper -- seeded and diced

1 medium zucchini -- diced (about 1 cup)

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon dried oregano

8 cups Mock Chicken Stock

(see separate recipe)

1/4 cup fresh lime juice -- up to 1/3

1 teaspoon adobo sauce from chipotle jar*

1 tablespoon chopped fresh cilantro -- or more to taste

3 cups fresh or frozen corn kernels

8 6 inch corn tortillas

cut into 1/2 X 2-inch strips

avocado cubes -- (optional)

grated Monterey Jack cheese -- (optional)

 

Serves 6 To 8. Yields 12 Cups. Preparation Time: 20 Minutes. Cooking And

Baking Time: 35 Minutes

 

This classic Mexican soup is a spicy, piquant broth brimming with colorful

vegetables and vibrant flavors. We've lightened the traditional recipe by

using our Mock Chicken Stock and by baking the tortilla chips instead of

frying them.

 

* Chipotle peppers in a spicy adobo sauce are available in small jars or

cans in Latin American groceries and the ethnic section of many

supermarkets. The peppers add a delicious smoky flavor and the adobo adds

body. Adobo sauce contains tomatoes, vinegar, onions, sugar, and

spices. We recommend La Torre brand, a product of Mexico, distributed by

Intermex Products, P0 Box 170062, Arlington, Texas 76003 (214-660-2071).

 

Preheat the oven to 400F.

 

In a nonreactive soup pot, warm the oil and saute the onions, jalapenos,

chipotle, tomatillos, bell peppers, and zucchini for 5 to 10 minutes,

stirring frequently, until softened. Add the coriander, cumin, and oregano

and saute for about 3 more minutes. Stir in the stock, lime juice, and

adobo sauce and bring to a simmer. Add the cilantro and corn and continue

to simmer gently for to minutes.

 

Meanwhile, bake the tortilla strips on an unoiled baking sheet forte to 20

minutes, until crisp.

 

To serve, place the tortilla strips in individual serving bowls and ladle

the soup on top. Garnish with avocado cubes and grated cheese, if desired.

 

Per 12-Ounce Serving: 210 Calories, 6.2 G Protein, 4.4 G Fat, 41.60

Carbohydrates, 0.4 G Saturated Fatty Acids, 0 MG Cholesterol, 244 MG

Sodium. 4.8 G Total Dietary Fiber

 

 

 

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