Posted by: Zorymar | November 30, 2011

Corn Tortilla Soup

One of the good things about winter is it inspires me to make soup. This year I’m determined to try new recipes from the several cookbooks I have at home, and this recipe was a great start. It’s delicious, spicy and comforting, all you need to warm your soul (and tummy) after a cold day. I adapted it from a recipe out of the Rebar Modern Food Cookbook, which includes recipes from one of my favourite restaurants in Victoria, B.C. Give it a try, you won’t be disappointed!

1 tablespoon vegetable oil
1 yellow onion, diced
1/2 teaspoon sea salt
3 garlic cloves, minced
1 tablespoon oregano
2 jalapeño or serrano peppers, seeded and minced
4 cups vegetable broth
2-3 cups corn kernels (kernels from 4 corn cobs)
1 large red pepper, seeded and finely diced
1 tablespoon pureed chipotle pepper in adobo sauce
6 corn tortillas
1 splash vegetable oil
1 sprinkle sea salt
1 sprinkle chile powder (optional)
1 avocado, diced
1/2 bunch cilantro, chopped
Asiago cheese, shaved (optional)
1 lime cut into wedges

In a large pot heat the oil over medium heat. Add the onion and salt and saute until translucent, about 5 minutes. Add the garlic, oregano and jalapeno or serrano peppers and sautee for 5 more minutes. Add the vegetable broth and bring to a gentle boil, let simmer for 20 minutes. In the meantime, prepare the tortillas: slice into strips, toss with a splash of vegetable oil, a sprinkle of sea salt and a sprinkle of chile powder (optional), place on a baking sheet and place in oven, preheated to 350 degrees. Bake for 5 to 10 minutes, until crisp, take out of the oven and set aside. Add the red pepper, corn kernels and pureed chipotle pepper to the soup and simmer for 5 to 10 more minutes, until the corn kernels are tender. Serve the soup and garnish with the avocado, cilantro and cheese, top with the crispy tortilla slices and finish with freshly squeezed lime juice.

Adapted from Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz.


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