The silky in this Silky Tortilla Soup refers to the fact that you need to process the soup through a blender to make it smooth and silky. It is packed full of deliciousness and best served with a piece of crusty bread to dip into the soup but crunchy tortilla chips and some diced tomatoes are also good. Add more chipotles in adobo if you want more heat. You can also add chicken if you want to add some protein to your meal. This tastes best when served with an ice cold beer.
Silky Tortilla Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 1/2 pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
- 8 cups chicken stock
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken (optional)
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish
Instructions
- In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
- Carefully ladle 1/3 of the soup into a blender and add 1/3 of the stick of butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat two more times with the remaining soup and butter. Gently reheat the soup, you can add chicken at this point. Season with salt.
- Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.
Adapted from Food & Wine
Silky Tortilla Soup
Silky Tortilla Soup
