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Categories: Main courses, Soups, Vegetarian

Tortilla Soup

Tortilla Soup
Los Angeles Times

Dear SOS: A few years ago you published a recipe for a delicious tortilla soup. Can you please print it again? Fern M. Steiner San Diego Dear Fern: Is this it? It's from Mayi Brady in the Times Test Kitchen ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 1 tablespoon oil
  • 2 onions, sliced
  • 6 cloves garlic, chopped
  • 1 ear corn, husk and silk removed
  • 1 (6-ounce) can tomato paste
  • 1 chipotle chile packed in adobo sauce, or more to taste
  • 4 (14 1/2-ounce) cans vegetable broth
  • 1 avocado
  • 1/4 pound Jack cheese, grated
  • 1/2 cup chopped cilantro
  • 1 cup tortilla strips

Step 1Heat the oil in a large saucepan over medium-high heat, add the onions and cook, stirring, 2 minutes. Add the garlic, lower the heat to medium-low and continue cooking, covered, 10 minutes.

Step 2While the onions and garlic cook, roast the corn in a dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut the kernels from the cob and set aside.

Step 3Add the tomato paste and chipotle to the onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add the vegetable broth and bring to boil. Simmer 5 minutes.

Step 4While the soup simmers, chop the avocado.

Step 5Puree the soup in a blender in small batches, returning each batch to the pan and combining well.

Step 6Divide the cheese, avocado, cilantro, corn and tortilla strips among 4 bowls and ladle the soup over the top.

Each of 6 servings:
300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.
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