Technique suggestions for thick chicken tortilla soup
I was on travel in Ft. Worth and had a nice, thick, chicken tortilla soup. The menu said that they fire roasted the tomatoes they put in there. It had a nice smoky flavor, a thickness of a good chowder (or a notch or two down from oatmeal) and it's something I'd like to reproduce in the home kitchen as I stockpile for an arriving baby.
I'm thinking of using tomatillos instead of regular tomatoes to give it a different flavor; and hopefully the consistency that I'm seeking. The goal isn't to "cheat thicken" either with corn starch or flour.
Is using tomatillos instead and then either throwing it in the blender for a bit or using an immersion blender during cooking the trick?
Thanks in advance for tips / advice.
Why would you think the Fla soup wasn't thickened with corn starch? It's a perfectly legit technique. The problem comes when they add large amounts and it turns out like all those clam chowders served across this nation.
Otherwise, I think the idea of pureeing tomatoes is good, and adding tomatillos as well.
Use corn stripped from a cob or canned. Simmer on the side in a bit of the stock. Blitz very well. Add to soup, let all simmer for a bit before serving.