Tortilla Soup from The Best Recipes in the World by Mark Bittman

I first encountered Sopa de Tortilla (Tortilla Soup) at a small restaurant with big flavors called Wholly Frijoles in the suburbs of Chicago.  Their soup is thick, rich, and tomato-y -- like a smokey, spicy tomato soup -- and is topped with fried tortilla strips.  I spent a long time trying to find a recipe to duplicate Wholly Frijoles' soup, but the recipes I found were all chicken broth-based with chunks of chicken and vegetables -- more like a chicken noodle soup than a tomato soup.  Finally, I wised up and went to my copy of The Best Recipes in the World by Mark Bittman (of How to Cook Everything fame).  There, I found this version of Tortilla Soup.  

One of the nice things about this soup is that it's good in all seasons.  The flavor of the tomatoes is concentrated by roasting, so even the pale, winter ones work.  I've included instructions for roasting the tomatoes (also adapted from The Best Recipes in the World), but if you prefer, the recipe also allows for canned tomatoes. 

IN BRIEF

Roasted Tomatoes (adapted)

3-4 fresh tomatoes, cored and cut into 1/4 inch slices

2-3 TBS Extra Virgin Olive Oil

Salt and Pepper to taste

Preheat oven to 400degrees.  Spread tomato slices in one layer on a cookie sheet. Drizzle with EVOO and sprinkle S&P. Roast in the oven for 20-30 minutes or until soft.

Tortilla Soup (adapted)

1/2 corn or canola oil 

6 (or more if preferred -- I like a lot for garnish and usually use 12) corn tortillas, cut into 1/4 inch slices

3 cloves garlic, sliced

1 large onion, diced

2 (or more if you like it spicier) dried chiles, stemmed, seeded, and sliced (Bittman prefers pasilla peppers. I've used guajillo and ancho chiles, depending on what I can find in the Latin food section of my store.)

3-4 tomatoes, roasted (or canned tomatoes)

6 cups chicken broth 

2 TBS lime juice

1 cup cilantro leaves

1 cup Mexican fresh cheese, like queso fresco 

1 ripe avocado, sliced (optional)

Sour cream (optional)

1 cup shredded cooked chicken (optional)

1.  Heat the oil in a small saucepan over medium-high heat.  When hot, fry the tortilla strips in small batches until golden brown and crispy.  Drain on paper towels and set aside.

2.   Remove 2 TBS of the oil used to fry tortillas to a large saucepan or Dutch Oven. Over medium heat, cook the onion and garlic until soft, stirring occasionally, about 5 minutes.

3.  Add the chiles, roasted tomatoes (and their juice), and 1/2 of the tortillas strips and cook for another 5 minutes.

4.  Add the chicken broth and bring the soup to a boil, then reduce to a simmer for 20 minutes.  

5.  Let the soup cool slightly, add half of the cilantro leaves, then puree with an immersion blender (or in a food processor) until smooth.

5b.  (If using chicken, add it now and return the soup to the stove over medium heat until heated through).

6. Season with the lime juice and S&P. Spoon into bowls and garnish with cheese, remaining cilantro, remaining tortilla strips, and avocado and sour cream (if using).

THE VERDICT: 4 Gavels

This is the Tortilla soup that I remember from Wholly Frijoles. The base is smoky and spicy from the dried chiles.  The cilantro, lime, and cheese add a brightness.  The tortilla strips give it a nice crunch.  It's a favorite recipe.