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Matthew Broderick's Tortilla Soup




Source of Recipe


USA Today


List of Ingredients




3 large, very ripe tomatoes
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup garlic, whole cloves (about 4 large)
1 medium yellow onion, chopped
1 small jalapeño pepper, seeded and ribbed
1 24-ounce can chopped peeled tomatoes
1/4 cup chili powder
1/4 to 1/3 cup ground cumin, or to taste
1 Tb. garlic powder
1 cup chopped cilantro (or less, to taste)
2 bay leaves
6-8 cups chicken stock
4 corn tortillas
Salt and freshly ground pepper, to taste

Garnish

Unsalted blue or white corn chips, broken up
1 avocado, diced
6 tsps. sour cream (optional)



Recipe



Blacken tomatoes in vegetable oil in very hot cast-iron skillet or under broiler about 4 inches from heat. Turn with tongs till charred all over. Let cool, then core and halve.

Heat olive oil in stockpot over high heat till hot. Add garlic and onion, cover and cook over low heat for 3 minutes to soften. Add jalapeño, blackened tomatoes, canned tomatoes, chili powder, cumin, garlic powder, cilantro, bay leaves and 6 cups chicken stock. Add water to cover the ingredients by about 5 inches and bring to boil. Lower heat and simmer for 30 minutes.

Meanwhile, blacken tortillas over an open grill or in a very hot unoiled cast-iron skillet. Let cool, then break up and add to soup. Cook for 15 minutes. Remove bay leaves.

Purée hot soup in batches in blender or food processor, filling container only half full each time. Blend on low, being sure to hold lid down firmly. Return soup to stockpot and thin if necessary with remaining chicken stock. Season with salt and pepper and heat through.

Serve in bowls, garnished with corn chips, avocado and optional sour cream. Makes about 8 cups.

Serves 6