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.
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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