Tortilla-Corn Soup
Ingredients
| Qty | INGREDIENTS |
|
1 lb 2 tbsp 1 ea 2 ea 2 ea 2 tsp 6 cups 4 ea 1/4 cup 2 ea 1/2 cup
|
Chandler’s “Make Your Own” Chicken BBQ Vegetable Oil Medium Sweet Onion, Chopped Poblano Peppers, Seeded and Chopped Large Garlic Cloves, Thinly Sliced Ground Cumin Low-Sodium Chicken Broth Corn Tortillas, Cut Inch-Long Strips Cilantro Leaves Kernels Removed From Ears of Corn Sour Cream Salt Pepper Tortilla Chips, For Garnish Cilantro, For Garnish |
Procedure
- IN A LARGE POT, HEAT THE OIL. ADD THE ONION, POBLANOS, GARLIC AND CUMIN AND SEASON WITH SALT AND PEPPER. COVER AND COOK OVER MODERATE HEAT, STIRRING OCCASIONALLY, UNTIL THE ONION IS SOFTENED, ABOUT 5 MINUTES.
- ADD THE BROTH AND TORTILLA STRIPS, COVER AND BRING TO A BOIL. SIMMER OVER MODERATELY LOW HEAT FOR 5 MINUTES.
- ADD 1/4 CUP OF THE CILANTRO AND, USING AN IMMERSION BLENDER, PUREE THE SOUP UNTIL SMOOTH.
- ADD THE MEAT AND FRESH CORN AND SIMMER FOR 5 MINUTES.
- IN A MINI-FOOD PROCESSOR, PUREE THE SOUR CREAM WITH 2 ADDITIONAL TABLESPOONS OF CILANTRO.
- LADLE THE SOUP INTO SHALLOW BOWLS AND GARNISH WITH THE CILANTRO CREMA, CILANTRO LEAVES AND TORTILLA CHIPS.
SUBMITTED BY: FOOD&WINE