Latin’ Flava Tortilla Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 Tbsp olive oil
2 onions, chopped
12 garlic cloves, chopped
12 corn tortillas, quartered
2 Tbsp cumin
2 Tbsp chili powder
12 cups chicken stock (we do 16 tsp. chicken soup mix & water)
2 lb. tomatoes, quartered
2 whole bunch cilantro, reserving a few leaves for garnish
4 ears of corn, roasted
(roast corn: remove husks and silk, put under broiler until browned or to your preferred coloring. Carve off with knife)
|
|
Directions: |
Directions:Heat oil in bottom of large soup pot.
Add onion and garlic, brown.
Add tortilla, cumin, chili powder, stir for 1 minute.
Add chicken stock, tomatoes and cilantro (stems included).
Simmer for 30 minutes.
Cool slightly, then blend with hand blender until liquefied.
Add corn to soup, garnish with cilantro sprigs and pareve sour cream dollop in each bowl. |
|
Personal
Notes: |
Personal
Notes: As we began to discuss a recipe to include in a cookbook dedicated to Grandma, Michael immediately blurted out – SOUP. Why soup? Michael has a memory of being 10 years old and spending the summer in St. Louis. If the summer that Mark Twain spent in San Francisco was his coldest, then Michael’s summer in St. Louis was his hottest. There was however one cool memory from the summer of 1986 – cold, refreshing fruit soup at Friday night Shabbos dinner that Grandma made for what seemed to be about 100 guests at the table. Fast forward 27 years, here’s a little West Coast, Latin flava’ to the soup memory (not cold so you might want to serve on a fall/winter night).
- Sasha
|
|
This recipe for Latin’ Flava Tortilla Soup is from