Thursday, January 8, 2009

Recipe of the Week: Tortilla Soup

With our Mexico trip days away, I've got Tortilla Soup on the brain. Sandra raves about the soup at the resort. I hope it is as good as this recipe sounds.
Creamy Chicken Tortilla Soup

2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish
1. Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes.
2. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. 3. Add tomatoes, broth and spices and bring to a boil. Remove from heat, allow to cool for 5 minutes.
4. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
5. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken.
6. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese.
7. Add lime juice and season with salt and pepper to taste.
Serve topped with tomatoes and a dollop of sour cream. For spicier soup, add cayenne pepper to taste.
*Recipe inspired by Turkey Tortilla Soup from Cuisine at Home magazine.