Tortilla Soup Question
- chef chicklet May 31, 2008 07:37 AM
I'm making a batch of tortilla soup from a recipe that I found in a magazine. After researching a few other sources it looks like I'm going in the right direction.
The recipe I started with, called for the usual suspects; dark chili powder, chicken broth, vegetables, and 6 corn tortillas. Ok Im good. I made the base soup last night and of course I can't ever leave well enough alone, I started to look at other recipes.
Ok I am a dork. Is this soup to be blended or left chunky? I don't think I've ever orderd it out.I've had albondigas many times but it is always chunky.
Another little brainstorm, I have had a can of diced yellow tomatoes for sometime now. Getting my sons to eat tomatoes in stews and soup, well forget it. so I used them in soup base for the tortilla soup. Last night the middle son came in and sampled the soup in the still chucky state and I heard those wonderful sounds. "mmmmmm this is really good mom!" ...... Ha. He would never of touched it before.
So.. do I use the boat motor?
haha! Yes I know, and then there is that wonderful snowfall of pungent yet tangy Mexican cheese.
sold h1, I'll not mess with it.
I made a pesto of all the cilanto that was left, and its stems, scallions, garlic, olive oil, salt and pepper and a little chicken broth to get to move around a bit. Added that to the soup, omg, heaven.
yippee! I'm off to bake seasoned corn tortillas!
re: Sam Fujisaka
Totally concur. Distinguishing the flavor components of tortilla soup is part of its elegance and uniqueness. Discernible flavors. Fresh cebolla, scallion, and the texture of those baked tortilla strips, added when plating so that they are not part of a soggy mess, and a few wedges of aguacate, is the essence of it. You haven't mentioned chicken; I hope you have sufficient shredded pollo in there, also. Naturally, float some cilantro leaves as you serve it.
re: Sam Fujisaka
You are on!!!!
Well so I had a huge stack of corn tortillas. I cut them up, seasoned them and baked them. Today, I put them in the bottom of a nice big bowl, and ladled hot soup on top. I added the chicken last I didn't want to take the flavor away. Then I topped with a little crumbly Mexican cheese, cilantro and avocado - and a squeeze of lime.
It was GREAT! I could eat this blended or not, it has the best flavor. Using earthy chili powders really made this soup rich. It is not soupy, has a bit of body, and then the tortillas really help thicken it .
Where have I been? I can't believe that I've never made this before.
I kept staring at the stack of corn tortillas in the fridge, and that's what prompted me to search a recipe other than enchiladas... YEY!!!!
I prefer some texture to mine but have made it before where I puree part of it in the blender then add it back in. It helps thicken the soup a bit but still leaves texture. I also do this sometimes when I make mexican beans, creamy but still has whole beans in it.
Glad your son likes the soup. Hope the other one does also!
I couldn't agree more jodymaryk, as I posted on this very topic the other day; Several upscale restaurants here in Texas blend the tortilla soup and often result in a delicious, rich, almost creamy texture, with an explosion of fresh flavors. Dean Ferring of the Turtle Creek Mansion has the most unbelievable soup that is this very texture. Wonderful!!
kk- I did a search first before I posted, hoping to find some recipes, I didn't see your post or if I did, I didn't see the answer to my question.
I can imaginethat the blended version must be excellent. I sort of lean towards blended soups for some reason, then I what I like to do is add fresh cold ingredients to the hot soup. Weird I know,but it really does it for me... I will be trying this soup blended.
I wrote down my steps and ingredients as I was working, would you like the recipe I came up with?
This is my recipe for making Tortilla soup, you may change it to suit your likings or needs
In a 2 qt pot add about 2-3 T oil –whatever kind
1 finely small diced medium onion
2 carrots small dice
2 ribs finely chopped celery
2 T New Mexico chili powder- or a mix of your choice
2 T cumin
1 cup of fresh corn or frozen
½ jalapeno –small dice –I prefer 1 whole but, the family complains…
Sauté all till veggies are soft
Add 1 ½ cup chicken broth
1 can diced tomatoes or 2 fresh diced/juice seeds and all
3 cups water
2T knorr chicken bouillon
Separately blend – 1 cup cilantro-stems ok too, 4 cloves garlic
4 scallions, a little oil, about ½ cup chick broth to get it going, salt and pepper
Taste the soup, as it cooks season with salt and pepper if you need it.
Once the veggies are too your liking, then add the herb pesto
A little at a time.
You can leave the veggies whole or blend the soup.
You can make it strictly vegetable, or stir in chicken after blended to warm through. ( I find cooking it with the chicken breaks it down too much)
Corn tortillas –
Bake at 360 for 20 minutes – cut the tortillas into strips, toss with a little oil, season with chili powder and sea salt. Bake until crisp.
Take about 6 tortilla strips place in the bottom of the bowl, ladle hot soup over the chips. Crumble more chips for the top sprinkle with cotija cheese, and a fair amount of cilantro
We have had this tomato battle for some years now. They are now too old to baby (20s). I think it's just when they see a hunk of tomato in the soup, they complain.
My answer is this, "Whatever. Pick around it if you don't like it."
I'm not about to change the way I cook at this stage of the game.
Now the 2 year old I have, he will eat anything...bless his little heart.
Your soup sounds terrific and typically tortilla soup is unblended.
I had a really nice one a couple of weeks ago in Morelia. They added cubes of Gouda cheese to the hot broth and the queso fresco on top with tortilla matchstick strips, avocado and a big splash of lime. The gouda, partially melted, was wonderful in this soup.
BTW, many menus Tortilla Soup also goes by the name Sopa Azteca.
I agree that unblended is generally better. The blended versions which I have had which were quite tasty generally were only partly blended, with, perhaps, chunks of chicken, vegetables, and tortilla strips added later, along with, surprisingly, cream. Totally pureed tortilla soup just isn't that good. Also, the partially blended soup, to me, is good but no longer tortilla soup. The clarity of the broth is gone. It's something else, which can be tasty, but something is lost in the blending. Having some "chew" is very satisfying, I think.