To help clear the nasty cold our niece Camille gave us for Christmas, I made a big pot of Mexican tortilla soup based on a recipe my Mom has made for years … with one snag. I ran out of the pasilla chiles I usually use for the recipe. Publix was out as well, so William picked up dried chipotle chiles to try instead. Although initially dismayed by the thought of the substitution, I was a quick convert after one slurp. The chipotles lent the soup their signature smokey flavor and imparted about the same (nominal) level of heat as the pasillas, which kept William happy.
The soup may have lacked sinus-clearing heat, but it packed an intense amount of flavor for a simple concoction of vegetables and broth. And the decadent toppings—avocado, queso fresco, sour cream and fried tortilla strips—filled and satisfied our fatty desires.
Mom, I’m pretty sure you’re reading this. As soon as you can get some decent tomatoes, give your chiles the boot and try some chipotle in your tortilla soup.
Tortilla Soup with Chipotle Chiles
1 1/2 to 2 cups canola oil
3 dried chipotle chiles, seeded and chopped into 1/2-inch hunks
3 medium tomatoes, quartered
1 large onion, sliced
1 jalapeno, halved
6 cloves garlic
1/2 cup roughly chopped cilantro
1/2 cup olive oil
3 quarts chicken or vegetable stock, preferably homemade
Salt to taste
Garnish
Corn tortilla strips, fried until crisp
Diced avocado
Sour cream
Chopped cilantro
Crumbled queso fresco
Instructions
Heat canola oil in a large frying pan on medium heat. Fry chipotle chiles for 1 to 2 minutes, until softened. Reserve oil to fry tortilla strips for garnish.
Combine chipotle chiles, tomatoes, onion, jalapeno, garlic, and cilantro in a blender, and puree until smooth. Meanwhile, heat olive oil in a large pot. Pour vegetable puree into the olive oil, and simmer for 15 to 20 minutes, until the liquid is a deep brick color. Add stock to the pot, and bring to a boil. Reduce heat, and simmer 25 minutes more. Season to taste with salt (salt quantities will vary greatly, depending on the stock you use).
Pour soup into bowls, top with desired garnish, and serve.
Serves 8 to 10