How to make tortilla soup. Video by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
With summer upon us, we get to have quick salads or sandwiches when we are not grilling, and our summer meals come with little trouble. Kids are in and out from swimming or hiking or baseball and sit down meals are few when the heat is on. It is easy enough to grab some fruit or make PB&J with one foot out the door, but every now and then you want to make something special. Perhaps friends are coming to visit or there is something to celebrate, and you want to prepare an easy, but memorable meal. Try making tortilla soup.
This New Mexican version uses green chile instead of jalapeños and pinto beans instead of black beans and while the toppings get all the glory, it is really the soup base that makes the dish. The secret to this dish is time. It takes a little time for the fresh tomatoes to break down into sauce and like any Italian Grandmother could tell you, turning up the flame to rush the process is a big mistake. Now, you could puree the tomatoes, but you sacrifice texture so, relax, take your time, and make twice what you need because the soup base freezes perfectly, and you can have it again later in the summer without any fuss at all.
Now, there are a few places where you can save some time such as: buying a roasted chicken at the grocery store and forgetting about roasting your own and heating up the house. Also, you can use one can of pinto beans and one can of corn for this recipe- you all know what a stickler I am for using fresh ingredients- but this time, canned beans and corn are fine. Just make sure to rinse them well before adding to the pot. Also, if you have family members who do not like spicy food, the green chile can be provided on the side as a topping option, just make sure that you tell those folks who do want to indulge to add it to their bowl first so that the hot soup will heat it up on impact.
The tortilla chips, however, are where I draw the line. Yes, you can find tortilla strips in the market and could even substitute with regular corn tortilla chips straight out of a bag but try making your own first and you will see that it is worth the trouble.
Ingredients
⅓ cup cooking oil
½ cup onion, diced
2 ears fresh corn, kernels cut from cob
4 cloves garlic, minced
4 cups peeled tomatoes, chopped
2 tablespoons chicken bouillon powder
1 roasted chicken, boned and shredded
4 cups chicken broth
1 cup cooked pinto beans, drained
Toppings
8 corn tortillas, cut into strips
1 cup green chile, roasted, peeled and chopped
1 cup Mexican Blend cheese, grated
1 bunch cilantro, stems removed
1 avocado, sliced
4 limes, quartered
Sour cream, optional
In a cast iron skillet, heat oil to 350° and lightly fry tortilla strips in batches draining on paper towels. Set tortilla strips aside to cool. To the hot skillet add onions and sauté until onions are transparent, then add the corn kernels and fry for 3-4 minutes. Add garlic and stir well, then add tomatoes with their juice and bouillon. Stir then allow the soup base to come to a boil before reducing heat to simmer for 18- 20 minutes covered. Stir occasionally gently smashing tomato lumps against the side of the pan to help break them down.
Meanwhile, preheat oven to 400° and arrange tortilla strips on a parchment lined baking sheet to crisp them up. They take about 10-12 minutes to bake. Watch them to avoid burning or you will have to make another batch. Chop and prepare toppings placing them in individual containers with spoons or tongs and arrange as a serving station.
Add chicken, chicken broth and beans to the pot (at this point you could add the green chile if you are sure that all your guests can eat spicy foods, or you can provide it on the side as a topping option) and bring soup back up to temperature while chips bake in the oven. Serve hot.
*Makes 8 hearty servings
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
