Ingredients with Measurements:
- 6 medium-sized tomatoes, halved
- 2 ears of corn, shucked
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Baking sheet
- Blender or immersion blender
- Large pot
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Place the tomatoes and corn on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly charred.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the roasted tomatoes, corn, chicken or vegetable broth, cumin, smoked paprika, and chili powder to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
5. In a separate pan, fry the tortilla strips until crispy.
6. Ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, lime wedges, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 7g
Fiber: 7g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- Frozen corn can be used instead of fresh corn.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add cooked shredded chicken or black beans for extra protein.
- Top with crumbled queso fresco or shredded cheddar cheese.
- Add a dollop of sour cream or Greek yogurt on top.
Tips and Tricks:
- To make the soup spicier, add more chili powder or a diced jalapeño pepper.
- If you don't have an immersion blender, let the soup cool slightly before blending in batches in a regular blender.
- To make the tortilla strips extra crispy, toss them in a little bit of oil before frying.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in colorful bowls and garnish with a lime wedge and a sprig of fresh cilantro.
Garnishes:
- Crispy tortilla strips
- Diced avocado
- Lime wedges
- Chopped cilantro
- Queso fresco or shredded cheese
- Sour cream or Greek yogurt
Pairings:
- Serve with a side salad or a grilled cheese sandwich.
Suggested Side Dishes:
- Mixed greens salad with a citrus vinaigrette
- Grilled cheese sandwich with cheddar and avocado
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Tortilla soup is a traditional Mexican dish that originated in the state of Mexico.
Flavor Profiles:
- This soup is slightly smoky and spicy, with a hint of sweetness from the roasted tomatoes and corn.
Serving Suggestions:
- Serve the soup as a starter or a main dish.
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Region: Mexican