Wednesday, October 5, 2011

Tortilla Soup

Variants of tortilla soup are all over the place, and this one isn't substantially different, but it's a great quick soup that doesn't need meat to be delicious.

If you are gluten intolerant or have soy allergies, be sure to use a brand of tortillas and other prepared ingredients that you know are safe for you to eat.

1 large onion, diced
3-4 cloves garlic, diced
2-3 T. butter or olive oil
4 corn tortillas, roughly chopped
1-2 c. cooked chopped chicken (optional)
1-2 cans white beans (1 can if using with chicken, 2 cans if using alone)
1 c. corn
6 c. chicken or vegetable stock
1/2 tsp chipotle chile powder
3 T. dried green and red peppers
1 tsp. cumin
salt and pepper to taste

cheese to garnish (optional, omit to make vegan)

Saute the onions and garlic in butter/oil over medium heat until they are soft and beginning to brown. Add stock, tortillas, spices, and juice from the can of corn. Simmer until onions are very tender and tortillas have dissolved. Using a regular or immersion blender, blend until smooth. Add corn, beans, and chicken if using. Simmer gently until heated through. Serve garnished with cheese if desired.

Some versions of this soup also call for a can of diced tomatoes to be added with the corn and beans.

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