Tomato Pepper Tortilla Soup
This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty stores. Or follow our substitution. Toasting the dried peppers removes any bitterness and adds flavour.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 75 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 12 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 476 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 14% |
| vit C | 27% |
| folate | 9% |
-
4 dried medium-hot Mexican hot peppers (such as pasillas or ancho chilies)
2 cans (each 28 oz/796 mL) tomatoes
2 large onions, chopped
6 cloves garlic
1 can (5-1/2 oz/156 mL) tomato paste
8 cups (2 L) chicken or vegetable stock
1/4 tsp (1 mL) salt
1 tbsp (15 mL) extra-virgin olive oil
Garnish:
5 small corn or flour tortillas
1/4 cup (50mL) diced peeled avocado, optional (per serving)
1/4 cup (50 mL) shredded cooked chicken or cooked shrimp, optional (per serving)
1 tbsp (15 mL) light sour cream, optional (per serving)
1 tbsp (15 mL) crumbled feta cheese optional (per serving)
Preparation:
In skillet, toast peppers over medium heat until slightly darkened, about 2 minutes per side; let cool. Break peppers open; empty out seeds and snap off stems. Discard seeds and stems.
In large pot, bring peppers, tomatoes, onions, garlic, tomato paste, stock, salt and 4 cups (1 L) water to boil. Cover, reduce heat and simmer until onions are translucent, about 45 minutes. Let cool for 10 minutes.
Meanwhile, brush oil on both sides of tortillas; cut in half, then crosswise into 1/2-inch (1 cm) wide strips. Scatter strips on large rimmed baking sheet; bake in 425°F (220°C) oven until browned and crisp, 8 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 weeks.)
In blender or using hand blender, purée soup, in batches if necessary, until smooth. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.
Garnish: Serve tortillas on soup. As well, top each bowl with any or all of the following: avocado; cooked chicken or cooked shrimp; sour cream; crumbled feta cheese.
Additional Information
-
Substitution: Instead of dried hot peppers, use 2 roasted red peppers and 1 jalapeño pepper, each stemmed and seeded, and 2 tbsp (25 mL) chili powder; omit toasting and add along with tomatoes.
Source
Canadian Living Magazine: February 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »