"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, July 13, 2009


3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock

Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.

Add 1 cup of corn along with all other ingredients, reserving other half of corn to be added at the end.

Bring the soup to a simmer. Simmer for 5 minutes. Remove soup from heat.

Use an immersion blender to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the 1 cup of reserved corn.

Bring the soup to a simmer once again being extremely careful to avoid scorching or burning the soup.

To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.




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