It has started to be a tradition that I make Tortilla soup for lunch on Christmas Day or another time around the holidays. It is a hearty, thick, almost stew like, soup.
I'd like to have it recorded for family-so I include it today.
It is a modified version of the recipe from the cookbook One Dish Meals from the Food and Wine book series.
serves 4 to 6
6 T cooking oil
8 6-inch corn tortillas, halved and cut into 1/4 inch strips
1 onion chopped
4 large cloves of garlic, smashed
1 T paprika
2 t ground cumin
1 t ground coriander
1 t chili powder
1/4 t cayenne
1 1/2 quarts chicken broth (for strict vegetarian soup use veggie broth)
1 28 ounce can crushed tomatoes in thick puree (or 3 cups)
2 bay leaves
2 1/2 t salt
1/4 cup fresh, lightly packed cilantro plus 3 T chopped (optional)
1 can black beans, drained
1 can corn, drained
1 can chili beans, not drained
1 avocado cut into 1/2 inch dice
1/4 pound cheddar, grated
lime wedges (optional)
sour cream (optional)
1. Heat oil in large heavy pot over moderately high heat. Add half the tortilla strips and cook, stirring until pale golden, about 1 min. Remove with slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. In separate pot (or the same one after you drain majority of oil) turn heat to moderately low and add onion, garlic and spices. Cook, stirring fro 5 min. Add broth, tomatoes, bay leaves, salt, cilantro (if using), and 1/3 of tortilla strips.
Bring to a simmer and cook, uncovered for 30 min. Remove bay leaves.
3. In blender or food processor, puree soup in batches and return to pot. Add black beans, corn and chili beans and return to a simmer for 10 minutes.
4. To serve, place tortilla strips in bowls, top with cheddar. Pour in the soup. Sprinkle on diced avocado and cilantro, and a dollop of sour cream if using. Serve with lime wedges.