Tortilla soup - tomato soup with corn chips
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 640, total fat 29 G., saturated fats 4 G., proteins 16 G., carbohydrates 82 G., fiber 10 G., cholesterol 7 mg, sodium 1664 mg, sugar 18 G.
Calories 640, total fat 29 G., saturated fats 4 G., proteins 16 G., carbohydrates 82 G., fiber 10 G., cholesterol 7 mg, sodium 1664 mg, sugar 18 G.
This thick, creamy tomato soup is a star of the Tesuque Indian Market. Considered the best tortilla soup in the area, this soup is packed with a ton of Southwestern flavors. It's made with roasted tomatoes, onions, garlic, Anaheim green chiles, and jalapeños in chicken broth. The finishing touch is a sprinkling of cotija cheese, a little sour cream, and tortilla chips. The chips are also added to the soup, helping thicken it to the perfect consistency. It's truly a wonderful soup with a warming, smoky flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tomato soup with corn chips
- 9 fresh medium-sized tomatoes
- 7 fresh jalapeño peppers (remove seeds and membranes)
- 11 cloves of garlic
- 4 medium onions, cut into quarters
- 11 fresh green Anaheim chili peppers (medium hot), seeds and membranes removed
- Olive oil
- 8 cups chicken broth
- 6 cups canned peeled tomatoes in their own juice (chopped or whole)
- 1 tbsp. ground cumin
- 1 tbsp. l. smoked paprika
- 1 tbsp. minced garlic
- 600 g of nachos corn chips
Side dishes for tomato soup
- Salted cotija cheese or any brine cheese like feta cheese
- Coriander leaves, chopped
- Sour cream
We recommend
Recipes with similar ingredients: tomatoes, Anaheim pepper, tortilla chips, cumin, paprika, Cotija cheese
Cooking the dish according to the recipe:
- Preheat oven to 350°F (180°C). Place fresh tomatoes, jalapeños, garlic, onions, and Anaheim green peppers on a baking sheet and drizzle with olive oil. Place the baking sheet in the preheated oven and bake until the vegetables are golden brown, about 15-20 minutes. Remove from the oven and set aside.
- Pour the chicken broth into a large saucepan, add the canned tomatoes and roasted vegetables, bring to a boil, and cook over medium heat for two minutes. Add the cumin, paprika, crushed garlic, and tortilla chips and simmer for 10 minutes.
- Remove the pan from the heat and pour the contents into a blender (or use an immersion blender). Blend until smooth, starting on low speed, then increase the speed to high until smooth. Blend in batches if all the liquid doesn't fit into the blender. Season with salt and pepper to taste.
- Return the pureed soup to a clean saucepan and simmer over low heat. Ladle into bowls and top with tortilla strips, cotija cheese, and cilantro. Serve the tomato pureed soup with sour cream.
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