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Tortilla Soup




Source of Recipe


Mayi Brady in the Times Test Kitchen and was one of our best recipes in 1999.


Recipe Introduction






Active Work and Total Preparation Time: 25 minutes




List of Ingredients




1 tablespoon oil
2 onions, sliced
6 cloves garlic, chopped
1 ear corn, husk and silk removed
1 (6-ounce) can tomato paste
1 chipotle chile packed in adobo sauce, or more to taste
4 (14 1/2-ounce) cans vegetable broth
1 avocado
1/4 pound Jack cheese, grated
1/2 cup chopped cilantro
1 cup tortilla strips



Recipe



Heat the oil in a large saucepan over medium-high heat, add the onions and cook, stirring, 2 minutes. Add the garlic, lower the heat to medium-low and continue cooking, covered, 10 minutes.

While the onions and garlic cook, roast the corn in a dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut the kernels from the cob and set aside.

Add the tomato paste and chipotle to the onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add the vegetable broth and bring to boil. Simmer 5 minutes.

While the soup simmers, chop the avocado.

Puree the soup in a blender in small batches, returning each batch to the pan and combining well.

Divide the cheese, avocado, cilantro, corn and tortilla strips among 4 bowls and ladle the soup over the top.

4 to 6 servings. Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.