My inspiration for making soup is often a convergence of too many summer veggies in the refrigerator with homemade stock and leftovers from a roast chicken. This recipe is not an authentic tortilla soup, as its dictated by the contents of my veggie drawer, but it's always chock-a-block full of summer corn, peppers, and beans. If I have a zucchini, I'll throw that in, too. The tortillas strips are easy to make with leftover tortillas lying in the fridge, but you can also skip that step and crumble tortilla chips over the soup if you wish. —TasteFood
4 to 6
Extra virgin olive oil
extra-virgin olive oil
medium yellow onion, chopped
large poblano pepper, halved and seeded, cut into 1/4-inch strips
sweet red bell pepper, seeded, diced
jalapeño pepper, seeded, finely chopped
garlic cloves, minced
(28-ounce) can Italian plum tomatoes with juice
shredded cooked chicken breast
fresh corn kernels (from one cobb)
cooked black beans
1 to 2 teaspoons
freshly ground black pepper
cilantro leaves, chopped, plus extra for garnish
Preheat the oven to 375°F. Brush the tortillas with oil and season with salt. Slice into 1/4-inch strips. Spread on a rimmed baking sheet. Bake until golden and crisp, about 10 minutes, shaking the pan once or twice.
Heat the oil in a soup pot over medium heat. Add the the onion and sauté until softened, about 2 minutes. Add the peppers and sauté until bright and slightly softening, about 2 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, paprika, coriander and cloves. Bring to a boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.
Stir in the chicken, corn, black beans, salt, and black pepper. Simmer 10 minutes. Taste for seasoning. Depending on the acidity of the tomatoes, you might want to add 1 teaspoon of sugar. Stir in the chopped cilantro leaves. Serve warm, garnished with additional cilantro and tortilla strips/chips.