tortilla soup

Comfort food.

We recently had an extended family dinner at our apartment. I made my mama’s infamous tortilla soup.

photo (16)

Tortilla Soup

Serves 4

1 -32 oz canned chopped roasted tomatoes (or 12 plum tomatoes to roast)

2 ears of corn, husked removed

2 small unpeeled onions, halved

6 garlic cloves, unpeeled

kosher salt

tortilla chips

2 cups shredded cooked chicken (I used a rotisserie chicken)

2 -14 oz. can chicken broth

2 tablespoons fresh lime juice

black pepper

1/2 cups shredded cheddar cheese

2 tablespoon cilantro

Preheat the broiler to high.

Arrange the corn, onions and garlic in one layer on a rimmed baking sheet and broil 4 inches from the heat, turning occasionally, until they are charred on the outside. They will get black on the outside (that is ok,) you just peel that off after they cool- this is what adds that good smokey flavor. Transfer the vegetables to a cutting board as they finish cooking and let them cool.

Peel the tomatoes, onions, and garlic and transfer in batches to a blender or food processor to puree (or just chop up onions and garlic). In a large pot add the veggies and tomatoes then add crumbled tortilla chips (a few handfuls). Cut the corn kernels from the cob and add to pot. Stir in shredded chicken and 1 can of broth (if you need more liquid add more broth, to get the consistency that you want)!

Bring the soup to a boil over high heat; stir in the lime juice and salt and pepper to taste. Ladle into bowls and top each portion with cheese, cilantro and tortilla chips.



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