Customizable Tortilla Soup
I really don’t think the blogosphere needs another tortilla soup recipe. Heck, I’ve posted similar recipes already, but this one was different. (Doesn’t everyone say that?) I had an epiphany as I was making this. I’ll tell you about it in a sec.
First I wanted to mention that this recipe came from Beso Restaurant, owned by Eva Longoria-Parker. This is actually her recipe that was printed in a recent issue of Food Network magazine. Does the fact that this soup came from the mind of a Desperate Housewife make it more appealing? Just curious.
There are probably a lot of other, easier ways to make tortilla soup. But if you’re a cooking-from-scratch junkie, then you’ll like this a lot.
See those dried chiles down there? I see them all the time in the grocery store and they usually frighten me. They’re slightly menacing looking, and I never knew what to do with them. Until I saw this recipe.
Ancho chiles are actually dried poblano (or pasilla) peppers. After soaking them in hot water to soften them, they get made into a kind of chile paste.
As the soup started coming together and after I added the chile paste to the broth, I had my “ah-ha” moment. Tortilla soup usually has chile powder . . . made from chiles. . . that were probably whole at some point in their lives. And chile paste I had just made was probably none other than. . .
reconstituted chile powder. Talk about cooking from scratch!
After the solids are strained out (That seemed a little wasteful to me, but I got over it. You could also puree the whole thing together after removing the non-edibles, but then it wouldn’t be brothy.) you’re left with this wicked-tasting broth that’s basically a bare canvas for customizing your own tortilla soup.
After the broth was finished, I added a few quick-cooking add-ins (notes in the recipe), and topped it with some Southwest Cabbage Slaw — my new favorite topping.