fast and fiery tortilla soup

Serves four amigos

Adapted from, this is a great winter warmer that’s truly a fiesta in your mouth.  Use Ancho or Pasilla chilies instead of the California ones if you prefer more fuego.

3 dried California chilies
2 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
3 celery stalks, finely sliced
5 cloves garlic, peeled and minced
1 tablespoon dried cumin
1/2 teaspoon dried red pepper flakes
1 teaspoon sea salt
4 plum tomatoes, chopped
1 16-oz bag frozen corn kernels
3 cups water
Juice of half a lemon
A handful of cilantro/coriander, chopped
4 corn tortillas
1 ripe Hass avocado, de-seeded and chopped
Salad sprouts

Rinse chilies and soak in one cup of hot water for a half hour.  Slit the chilies in half and run them under the tap to remove the seeds.  Reserve the soaking water.

Meanwhile, heat oil in a pot, then add the onions, celery, garlic, cumin, red pepper flakes, and salt.  Sautee for about five minutes.  Add the water and soaking water to the pot along with the tomatoes, chilies, and corn.  Simmer for five minutes, turn off the heat, and squeeze in the lemon juice.  Stir in the cilantro.

Cut corn tortillas into strips and bake on a cookie sheet at 350F for about eight minutes or until golden.  To serve, ladle soup into bowls and top with the tortilla strips, avocado, and sprouts.


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