by Heather Schmitt-Gonzalez / Sunday, May 22, 2011
Creamy Tortilla Soup w/ Chicken & Corn
I was intrigued by a tortilla soup recipe that Carol linked up the the quest, and decided I needed to try it as soon as humanly possible. It was a creamy version...and I had yet to try a TS labeled "creamy". I was completely intrigued by the use of turmeric in the recipe...but also saw some things I wanted to add or change up a bit. Since there were no chiles in the original recipe, I knew that I would need to add some heat.
My last version, while awesome, was completely mild. I can't forsake the heat for too long in this house or I'll get hecklers shouting from the peanut gallery. I wound up loving this version. It was right up there with the best of them.
- olive oil
- 2 small onions, chopped
- 4 garlic cloves, peeled & smashed
- 2 Aji Amarillo chiles, seeded & stemmed
- 4 corn tortillas, ripped into smallish pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon turmeric
- 1 (14.5 ounce) can diced tomatoes with chilies
- 1 quart chicken broth or stock
- 2 cups cooked chicken, chopped or shredded
- 1 cup (fresh or frozen) corn kernels
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- crema or sour cream
- corn tortillas, cut into strips and fried
- lime wedges
- Monterey Jack (or Pepper Jack) cheese, shredded
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.