Today was the first day this whole winter that I felt there was some relief insight to this snow bound winter. A break from the cold and snow, but then the rain came. And with cloudy skies, comes tomato soup! A big batch of tomato soup that we will enjoy all weekend long. I prepare chicken tortilla soup all the time, but never thought to combine it with tomato soup?? Delicious! The most fun part was thinking of all the garnish possibilities. Hands down, my favorite is the fried tortilla strips and a little avocado. Unfortunately, my avocados are not quite ripe yet. This soup will only get better a few days from now.
Yields 8 Servings
5 corn tortillas, diced, plus more for making fried strips
1/2 white onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 jalapeño, diced
3 cloves garlic, minced
2 bay leaves
1/3 cup cilantro, chopped
2 large cans whole tomatoes (28 ounces each)
6 cups chicken broth
1 tablespoon horseradish, optional
Juice of 1 lime
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon chipotle powder
Salt to taste
Fried tortilla strips
1. Add 4 tablespoons of olive oil to a large dutch oven pot. Preheat to medium heat for a few minutes. Add the diced tortillas and cook for 6 to 8 minutes.
2. Add a little more olive oil and add the onions, carrot, celery, jalapeño and garlic. Cook for 8 to 10 minutes or until vegetables are soft. Add all of the remaining ingredients to the pot. Bring to a boil, reduce heat and continue cooking for 20 minutes. Taste for salt.
3. If you are not in a hurry, I would suggest pouring the soup into a large bowl and letting cool slightly before you blend it in 2 batches. Add it back into pot and cook on medium/low for 20 minutes. Yields up to 10 starter servings. Garnish with fried tortilla strips or any of the garnishes listed.
The above Tomato Tortilla Soup garnished with homemade croutons and crumbled bacon.
Tips~ To make tortilla strips, take 8 corn tortillas and slice them into thin strips. Fry them in 350 degree oil for a few minutes, turning as needed, until crispy. Drain onto baking sheet lined with paper towels. Season lightly with salt.