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Corn and Salsa Tortilla Soup

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I have always loved the flavors and colors in Mexican food.  Growing up in Southern California exposed me to this wonderful cuisine and I still can never get enough of it.

Mexican food would be on the menu at home more often if my kids enjoyed more of the flavors.  However, plain bean and cheese burritos and quesadillas are mostly what they want.  My older son even wants ranch dressing on his burrito.  Strange but true. 

Anyway, this Corn and Salsa Tortilla Soup is so easy to make.  This version is vegetarian but shredded chicken could easily be thrown in.

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This soup is zesty with lots of flavor and can be on the dinner table in under one hour.

Let’s make it…

Here’s what you will need:  Pasilla (or poblano chilis), corn tortillas, ground cumin, fresh corn (or frozen), garlic, vegetable broth, red onion, fire-roasted tomatoes.  Ingredients not shown:  Vegetable oil, avocado, cilantro, sour cream, lime, salt and pepper.

Preheat the broiler.  Cover a baking sheet with aluminum foil and dust with nonstick cooking spray.  Broil the chiles until blackened, about 10 minutes.  Transfer to a bowl, cover and let cool.

Once cooled, the skin will easily peel off.  Slice the chile down the middle to remove the seeds and chop into bite size pieces.

Halve 6 corn tortillas then cut crosswise into 1/2-inch-thick strips.

Preheat oven to 400 degrees.  On a baking sheet, toss the tortilla strips with 1 Tablespoon vegetable oil and 1 teaspoon ground cumin.  Bake until golden, about 10 minutes.  Season immediately with salt.

In a large deep skillet or dutch oven, heat the remaining 2 Tablespoons of vegetable oil on medium-high heat.  Add the corn and cook until browned at the edges, 10 to 12 minutes.

Add the red onion and 3 cloves of crushed garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. 

Stir in 4 cups vegetable broth, one 14.5-ounce can fire-roasted tomatoes and diced chiles.  Bring to a boil and turn off.  Season to your liking with salt and pepper.

Divide the tortilla strips among four bowls and ladle the soup on top.

Top with chopped avocado, squeezes of lime, cilantro and a dollop of sour cream.

Thank goodness there are leftovers.  It was delicious.

Corn And Salsa Tortilla Soup
Adapted from Rachel Ray

3 pasilla or poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 Tablespoons vegetable oil
1 teaspoon ground cumin
6 ears fresh corn, kernels cut from the cob, or two 10-ounce boxes frozen corn kernels
1 red onion, chopped
3 cloves garlic, crushed
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
2 avocados, chopped
1 lime
Cilantro
Sour cream

Preheat the broiler.  Cover a baking sheet with aluminum foil and dust with nonstick cooking spray.  Broil the chiles until blackened, about 10 minutes.  Transfer to a bowl, cover and let cool.  Once cooled, the skin will easily peel off.  Slice the chile down the middle to remove the seeds and chop into bite size pieces.

Halve tortillas then cut crosswise into 1/2-inch-thick strips.  Preheat oven to 400 degrees.  On a baking sheet, toss the tortilla strips with 1 Tablespoon vegetable oil and cumin.  Bake until golden, about 10 minutes.  Season immediately with salt.

In a large deep skillet or dutch oven, heat the remaining 2 Tablespoons of vegetable oil on medium-high heat.  Add the corn and cook until browned at the edges, 10 to 12 minutes.  Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes.  Stir in vegetable broth, fire-roasted tomatoes and chiles.  Bring to a boil and turn off.  Season to your liking with salt and pepper.

Divide the tortilla strips among four soup bowls and ladle the soup on top.  Top with chopped avocado, squeezes of lime, cilantro and a dollop of sour cream.

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Comments

  2. I have a lot of experience eating Mexican food, but not a lot cooking it. Are th Poblano Chiles hot? As in, when working with them, do I need to wear latex gloves? I did something with chiles one time and ended up in the emergency room with burns. Let em know okay…you can email me. I want to make this around 5pm EST.

    Reply

  3. That looks delicious! Especially with a little shredded chicken thrown in it would be a great full meal. I love tortilla soup, I would have never tried it before moving to Texas but now I can’t get enough. It is the only soup we eat consistently at my house.

    Reply

  8. Love SW food and love chili/soups. I like that you made your own Fritos. We put tons of Fritos in our chili–the kids will eat it that way. I say I can’t wait for the day when they actually like eating all the things I make, but I have a feeling with four boys, someday I’ll be saying, “ahh, I can’t keep up with how much you all eat!” So I try not to complain.

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  12. cheese baby cheese! I have been craving avacado’s for a long time, and now seeing them I am going to make some guac. what do avacado’s have in them that I am craving nutritionally? Vit E?

    Reply

  22. That looks fabulous! I will have to give it a try here if I can find the peppers. (I may end up substituting canned roasted peppers.) Re: the child’s penchant for ranch dressing–my teenage daughters douse everything in it. It’s to this generation what ketchup was to mine, I guess.

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  26. Wow, this just explodes off the page. I love Tex-Mex so this just really hits the spot. So appetizing looking. Thanks for the roasting pepper pics that’s helpful.

    Reply

  36. Whoa! That looks incredibly spicy, delicious, just plain fabulous!

    My daughter always orders chicken tortilla soup when we go out. I have never made it at home. I will have to make this for her as a surprise.

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  37. This looks amazing – I’d have to puree the tomatoes and leave out the onions, but I can’t wait to try this!

    Yummo! Hope you had a good weekend and are enjoying a glass of wine tonight – I am even mixing it up and having Chardonnay!

    Reply

  54. I love your food blog! I made this for dinner the other night and it was so good! I used whole grain tortillas for the strips since they were in my fridge and added chicken to it to make it a little heartier. I will say, I don’t think the corn needed to brown so high…mine actually started to burn, however, it didn’t really have a negative effect on the flavor. My husband said this tasted like something you’d get at a restaurant. I will definitely be making this again! 😀

    Reply

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