Jen and Company

With This Tortilla Soup, It’s All About the Fixins

November 12, 2012 · Leave a Comment

So I’m sort of new to this group, but luckily they still added me to the invite when Jen put together a gathering for the ladies, and me. The theme, as Jen is wont to do, was soup. Being the lone male, and knowing these ladies are in favor of gourmet food, I knew I couldn’t go the easy route by bringing Campbell’s tomato.

I’ve been a big fan of fajita soup since my spring break trip to Mazatlan my sophomore year of college. Don’t ask me how, but my buddies and I met this widower who was basically retired in Mazatlan. We’d spend happy hour sharing buckets of Corona’s before we did what sophomore’s in college do in Mazatlan. At the end of the week she wanted to show us a different side of Mazatlan so she took us to her favorite restaurant, and they made some awesome tortilla soup. But I had never tried making it on my own.

I chose this recipe from epicurious.com. I was going vegetarian since Meghan was going to be there and I thought this soup suited it well. I actually just doubled it and planned to make one batch veggie, and one with chicken. Instead, Meghan stood us up and decided to look at leaves, and we all ate chicken tortilla soup.

Here are the ingredients:

  • Nonstick vegetable oil spray
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 4 cups canned vegetable broth
  • 4 tablespoons chopped fresh cilantro

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

I did this part first because I needed to do it a couple days ahead. That worked really well and here’s what it looked like:

Tortilla Soup Base

After cutting onions, garlic and cilantro, my hands had a very unique smell

  • 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips (don’t use these unless you fry them as all the reviews said all they do is get soggy and gross)
  • 1 1/2 cups chopped tomatoes
  • 2/3 cup canned black beans, rinsed, drained
  • 2/3 cup chopped zucchini
  • 1 1/2 tablespoons minced seeded jalapeño chili
Add tortillas (I didn’t use these), tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
This last part I did at Jen’s house after reheating the broth. I also added chicken as I mentioned above. For that, I took two chicken breasts, threw them in the crockpot (slow cooker) with about a cup of salsa and some water and let them sit over night. In the morning they were perfect for shredding and I kept the salsa in to add some additional flavor.
The skinny:
The soup was OK, but it needed help. Even though I left the seeds in the peppers for additional spice, and added salsa chicken, it was still a bit bland. Luckily, I had brought cheese, sour cream and fresh avocado, in addition to fresh jalapeño slices. That made it better. Without all that, I wouldn’t make it again. With it, I was a pretty big fan. For the leftovers I also added tortilla strips (which I left in the bag at Jen’s house, oops). Here’s what it looked like as leftovers with all the goodness sitting on top:
Tortilla soup ready for eating

Categories: cooking · recipes · Scott said · Uncategorized

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