Chef’s Notes: This is a very labor intensive recipe, much more so than most tortilla soup recipes. Roasting the tomatoes, onions, garlic, and peppers give the soup a deep smoky flavor that is simply outstanding. The spicy smoky soup is garnished with sweet roasted corn and salty cheesy tortilla chips. Yum yum yum…this is so worth every second of labor!
I made a rather small batch of this because I had no clue how it was going to turn out. So, the ingredients listed here are exactly as I made it, which only made about 2 servings. It would be very easy to double or triple this recipe, however.
Tortilla Soup with Roasted Vegetable Purée
(2 or 3 servings)
Roasted Vegetable Purée
2 medium ripe tomatoes
1/2 medium onion
2 cloves of garlic
1 red chili pepper
1 jalapeno pepper
Preheat oven to 425 degrees. Core the tomatoes, and score the top of the tomato of each with an X so that it will open just slightly. Place in a glass dish and drizzle with olive oil. Peel a medium size onion and cut in half. Save one half for some other use, and put the other half on a baking sheet and drizzle with olive oil. Cut the ends off each clove of garlic, drizzle with olive oil, wrap in foil, and place on baking sheet with the onion. Pierce the peppers a few times with a fork, and put on the baking sheet. Put all the vegetables in the oven.
Everything is going to take a different amount of time to cook. Tomatoes – 1 hour. Onions – 45 minutes. Garlic – 30 minutes. Peppers – 15 minutes.
The peppers are done when they look slightly charred, the skin is blistered, and they feel soft. Take them out of the oven, put them in a Ziploc baggie, seal it closed, and let them “sweat” for 15 minutes. Next, remove them from the bag, and remove the peel, ribs, and seeds (wear gloves!). Put the pepper flesh in the bowl of your food processor.
The garlic is done when it is very soft. Remove it from the foil, and it should pop right out the skin. Put the garlic in with the peppers.
The onions are done when they are golden brown and very tender. Put the onions in the food processor bowl.
The tomatoes are done when the flesh is charred and the tomatoes are very soft. The peel should slide right off. Put the tomatoes in with the rest of the vegetables.
Purée the vegetables until…it’s puréed. 🙂 Leave the oven on but turn the heat down to 350 degrees.
3 C. chicken stock
1 C. water
The Roasted Vegetable Purée
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. Mrs. Dash Extra Spicy Seasoning Blend
1 C. cooked shredded chicken
1 C. canned black beans, drained and rinsed
In a large saucepan, combine the chicken stock, water, the Roasted Vegetable Purée, and the spices. (Adjust the seasoning to your taste! This is going to depend on personal preference, as well as the intensity of the peppers you used in the purée. Also, the soup gets spicier the longer it simmers, so keep that in mind when seasoning.) Add the chicken. Simmer the soup for about 30-45 minutes, then stir in the black beans. (You don’t want to cook the beans into a mushy paste – you just want to heat them through.)
1 C. tortilla chips, broken into smallish pieces
1/2 C. sharp Cheddar cheese, grated
1/2 C. frozen corn, thawed
Place tortilla chips on a baking sheet, sprinkle with cheese, and place in oven for about 10 minutes, until the cheese is melted.
Heat a small cast iron skillet over medium heat. When it is hot, add the corn. (Don’t add any butter or oil or anything – you want a dry skillet.) Add the corn and cook without stirring for about 10 minutes until it is slightly charred.
Ladle the soup into soup dishes and top with corn and tortilla chips. (The chips can get a bit soggy, so you may prefer to serve them on the side.)