Cream Of Tortilla Soup

Recipe Ingredients

2		Chicken broth - (14 1/2 oz ea)
1/2 cup	99g / 3.5oz	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Onion - diced (medium)
1/2 cup	55g / 1.9oz	Diced celery
2		Garlic cloves - minced
1		Tomato - chopped (medium)
2 tablespoons	30ml	Minced fresh chives
1 1/2 cups	219g / 7.7oz	Crushed unsalted tortilla chips
1 tablespoon	15ml	All-purpose flour
1/4 cup	59ml	Whipping cream
1 cup	146g / 5.1oz	Grated Monterey Jack cheese - (abt 4 oz)
1 cup	146g / 5.1oz	Grated cheddar cheese - (abt 4 oz)
2 teaspoons	10ml	Chili powder
2 teaspoons	10ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crushed unsalted tortilla chips - for serving

Recipe Instructions

Bring chicken broth to boil in small saucepan over medium heat.

Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.

Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.)

Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.