Recipes

Famous Mexican Soup

A hearty meal in a bowl, this Mexican soup is especially good in the wintertime; garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro for the finishing touch. Everyone will be yelling for mas.
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Course Vegetable Soups
Cuisine International Dishes, Mexican
Servings 6 servings
Calories 1914.5 kcal

Ingredients
  

  • 1 Soup:
  • 2 ears fresh sweet corn, husks and silks removed
  • 5 large garlic cloves, peeled
  • 1 small onion, about 2 oz., peeled, trimmed, and quartered
  • 1 small jalapeno chili pepper, trimmed and seeded
  • 2 tablespoon(s) corn oil
  • 2 corn tortillas cut into 1-inch squares
  • 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoon(s) tomato paste
  • 2 teaspoon(s) ground cumin
  • 8 cup(s) good quality canned chicken broth, heated
  • 1 dash(es) salt
  • 1 dash(es) Black pepper
  • 1 Garnishes:
  • 2 corn tortillas
  • 1 ripe avocado
  • 1 large chicken breast, cooked, boned, and skinned
  • 1/2 cup(s) shredded Cheddar or crumbled cotija cheese
  • 1/2 cup(s) sour cream
  • 1/4 cup(s) chopped fresh cilantro leaves

Instructions
 

  • Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels.
  • Repeat with the other ear of corn.
  • Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
  • Add the garlic cloves, onion, and jalapeno to the processor.
  • Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula.
  • Set the mixture aside.
  • In a large stockpot, heat the oil over medium heat.
  • Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes.
  • Stir in the corn mixture and saute, stirring, just until it's thoroughly coated with the oil but not yet browned.
  • Add the tomatoes, tomato paste, and cumin and continue to saute for about 10 minutes.
  • Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
  • While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees.
  • Cut the tortillas into thin strips and arrange on a small baking tray.
  • Bake until the strips are crisp, 10 to 15 minutes.
  • Peel and dice the avocado.
  • Cut the chicken into thin strips.
  • With a slotted spoon, remove the corncobs from the pot and discard them.
  • Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor.
  • Return the puree to a clean pot.
  • Season to taste with salt and pepper.
  • To serve, add the chicken and avocado to the soup and reheat over low heat.
  • Ladle the soup into 6 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro.
  • Serve immediately.

Nutrition

Calories: 1914.5kcalCarbohydrates: 170.56gProtein: 73.63gFat: 115.3gSaturated Fat: 34.16gCholesterol: 205.99mgSodium: 8161.11mgFiber: 34.66gSugar: 52.86g
Keyword Tomato, Vegetables
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