Sooo, my hubby and I just had the discussion about creamy soups the other day. I use the word creamy as a descriptive word, not a literal one. I rarely put actual cream in any soup, but the texture is creamy. Anyhow, I was flavor profiling him, and he loves brothy soups, not blended. Which in my opinion are harded to get a banging flavor on. With these creamy soups, you don’t have to pay attention to knife work, or worry about caramelizing too much and making the broth too brown… just to name a couple of things. You can make almost any soup either, but today I am going to make my tortilla soup creamy. Its probably because I make my Pasole brothy and they have similar flavors. With this soup today, you can add all sorts of toppings as well. Like you could take chunks of a rotiserie chicken to top and make it more of a meal. A few tortilla chips is a must. And cheese. Sometime I do it like a French Onion, and put a bunch of chips or fresh fried corn tortilla strips down, top with cheddar and broil until the cheese is bubbly. OMG.
Tortilla Soup w/ Avocado
4 servings
1 can (large, think its 24 oz) Muir Glenn Fire Roasted Tomatoes.
1 white onion, cut into large chunks, a couple TBSP diced small and reserved for garnish
3 mildish peppers, a variety (or not) of Anaheim, Poblano, Cubanelle, cut into chunks
3 cloves garlic
Tsp each cumin oregano
3 cups broth or water (always check if your broth is salted, so you know how much sea salt to add)
Sea Salt
2 TBSP olive oil
5 Corn tortillas (NOT BLUE!)
Handful of cilantro
For Topping… Fresh cut avocado, tomato((I like halving cherry toms), onion, shredded cheese, corn chips (just a couple), dollop of sour cream, cilantro and as mentioned above, shredding some chicken to add in would be a great way to make it a complete meal. You can also have jalapenos for those who like it spicy!
*Note; if you are going to make a full meal of the soup for 4 people, double the recipe.
1. Heat a medium sized pot to medium high and add oil.
2. Add onion and garlic. Cook for a few minutes. Add peppers and turn heat to medium, cook for 10-20 minutes, stirring on occasion. You want the onions to start slightly browning.
3. Add dried herbs. let cook 5 more minutes then add tomato.
4. Add broth and salt. Put on lid and simmer for 20 minutes.
5. Now toss the tortillas in and they will dissolve. Add cilantro.
6. Ladle out and garnish! Enjoy.