Tortilla Soup

This is one of my favorite recipes! Its great in all seasons too!  Using mostly fresh ingredients its easy on the waistline as well.  I've been known to use chicken and steak in the soup too.  But you're always welcome to tweak it to your needs and desires!

Here's what you'll need:
4 poblano peppers
2 tomatoes, diced
1/4 cup of finely chopped fresh cilantro
2 jalepenos diced
1 yellow or red onion, finely chopped
2 cups chicken, vegetable or beef stock
3 ears of corn
2 tblsps of EVOO
1 package of corn tortillas

 If you're able to fire your grill up, its actually better to use the grill.  If you're using the grill, leave the husks on the ears of corn, soak corn for 30 minutes and grill corn-in the husk-for about 25 minutes.  After they're cooked, remove husks and kernels.

Slice poblanos in half, cut off the tops and seed.  Place cut side down on the grill or broiler.  Cook until blackened and remove from broiler to cool.

In stock pot, heat oil on medium heat.  Add cilantro, jalepenos, onion and corn.  Cook until corn is slightly browned. Roughly chop poblano peppers and add to the pot.  Add tomatoes.  Cook for five minutes.  Add stock.  Cook on medium for 10 minutes then reduce to simmer.

Preheat oven to 400.  Stack tortillas, then with a pizza cutter, cut vertically making strips of the tortillas.  Place tortilla strips onto a cookie sheet and toss with some EVOO.  Bake for 5-10 minutes.  Remove from oven.  Serve tortilla strips in the soup, with shredded cheese and sour cream for garnish!

The soup freezes nicely, just remember to leave the tortilla strips out of the soup until you're ready to serve!

 

This was right before it went into the freezer!

 

Enjoy! :)

 

FOB Frahlich