Tortilla Soup

“One of my earliest food memories is having Tortilla Soup from my grandmother’s kitchen. Corn tortillas are easily available in most supermarkets. White corn tortillas are more common than yellow ones, but either kind will work.”~Chef Ramses Bravo

Ingredients

  • 12 cups vegetable broth, preferably homemade
  • 10 fresh epazote leaves, sliced into strips (optional)
  • 10 sprigs cilantro, for garnish
  • 6 corn tortillas
  • 5 roma tomatoes
  • 3 stalks celery, diced
  • 3 shallots, chopped
  • 3 cloves garlic, thinly sliced
  • 2 ears corn, kernels sliced off*
  • 2 medium potatoes, peeled and diced
  • 2 ripe avocados, sliced, for garnish
  • 1 carrot, diced
  • 1 lime, sliced into 6 wedges, for garnish
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • PREP TIME 15
  • COOK TIME 15
  • Serves 6

Directions

  1. Preheat the oven to 350°F.
  2. Slice the tortillas into small strips. Arrange them in a single layer on a baking sheet and bake for about 10 minutes, until crispy.
  3. Put the corn, celery, carrot, shallots, and garlic in a large dry pot and cook over medium heat for 5 minutes, stirring occasionally. Stir in the oregano, granulated garlic, and granulated onion and cook, stirring frequently, for 5 minutes.
  4. Put the tomatoes in a blender and process on high speed until smooth. Add the tomatoes and potatoes to the pot and cook, stirring occasionally, for 5 minutes. Stir in the broth and increase the heat to medium-high. Simmer for 15 minutes. Stir in the optional epazote and simmer for 5 minutes.
  5. Ladle into soup bowls and garnish with the avocado, cilantro sprigs, and lime. Top with the tortilla strips. Serve immediately.

Note: This recipe results in a broth-like soup. For a thick and creamy soup, put the soup and the baked tortilla strips in a blender and process on high speed until smooth. Serve immediately, garnished with the avocado, cilantro sprigs, and lime.

*In place of fresh corn you can use 2 cups canned corn, drained, or 2 cups frozen corn, thawed.