Roasted tomato tortilla soup

Making corn tortillas at home without a tortilla maker is NOT fun. This time, I stumbled upon an easy solution. Just add a couple of tablespoons of all purpose flour to each cup of masa harina. Makes kneading and rolling out the tortillas a breeze.

Ingredients for soup-

1 28 oz can of whole tomatoes in juice
2 poblano peppers
1 chipotle in adobo sauce
1 cup cooked black beans
1/2 cup corn kernels
1 tbsp olive oil
1 tsp oregano
1 tsp cumin, roasted and ground
1 tsp coriander, ground
1/2 tsp ancho chilli powder (optional)
a handful of cilantro
1/2 cup queso fresco, crumbled
salt to taste
1 cup tortilla chips (Recipe below, or store-bought)
1 lime, cut into wedges

– Divide the tomatoes into half. Slice the poblanos into two as well, along the long axis.
– Brush the tomatoes and the poblano peppers with 1 tbsp olive oil and sprinkle with salt. Layer them, cut side down, on a baking sheet and place under the broiler. Broil until you get a slight char.
– Add the tomatoes, peppers, chipotle, and juice from the can to the blender. If you like, wash off the baking sheet with some water and add that to the mix as well. Blend to a coarse mixture.
– Pour this mixture along with rest of the spices into a soup pot and bring to a boil. Add beans and corn kernels. Cover and simmer for ten minutes.
– Mix in the chopped cilantro after the heat is turned off. Serve topped with queso, tortilla chips and lime wedges.

Ingredients for tortilla chips

1 cup masa harina
2 tbsp all purpose flour
1 cup or more lukewarm water
salt to taste
1 tbsp vegetable oil

– Pre-heat the oven to 350 degrees.
– Knead the flours and the salt with enough water to make a soft dough. Divide into 6 portions and roll out each portion into 6 inch discs. ( If you have trouble with the dough sticking, rub a little oil on your rolling surface.)
– Cook the discs on a flat cast iron griddle on each side until the dough looks done (It loses the translucency and becomes a more opaque white.)
– Brush the tortillas on each side with oil, then divide into half and cut into matchsticks. (Scissors are best).
– Spread the chips on a baking sheet and bake for 15 minutes, stirring at 5 minute intervals, until browned.

This is a Good soup. I can eat this every day. And every night. And all summer.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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28 Responses to Roasted tomato tortilla soup

  1. Emjay says:

    I'm disabled – surely this soup would have the same benefits as chicken soup and you should rush over with a bowl for me! LOL – joking! But seriously it does look delicious and healthy and healing!

  2. Purplesque says:

    😀 I wish! Surely we'll see teleportation become a reality in our lifetime. Think of the possibilities..

  3. not only do you have great recipes but the pictures are scrumptious! thanks!

  4. Karen Lynn says:

    DH would love this…mmmm :))

  5. bee says:

    this sounds awesome. any reason why you use masa harina instead of regular wholegrain fine cornmeal?

  6. OH!!!!!! Brava!!!! You got the [culture is good] thing today!!! Woooooohoooooo!!!Well-deserved!!! *tosses confetti, making sure not to let it fall in the soup*

  7. Purplesque says:

    Thank you. 🙂

  8. Purplesque says:

    We did, too. It was a little hot for me, but A loved it.

  9. Purplesque says:

    I just love masa..the aroma of cooking masa is nothing like boring cornmeal. Haven't tried making tortillas with cornmeal, but I think masa is softer and easier to make into dough.Limewater is supposed to add some calcium and release the niacin in the corn, so it makes masa more nutritious than cornmeal. ( This is off the internet, but appears well-established.)

    As far as I'm concerned, the worst that can happen is that it will react with the acid of the stomach to turn into calcium carbonate and pass out of the body. No harm done. 🙂

  10. Purplesque says:

    Oh! Thanks for pointing that out..:D*jumps up and down catching the confetti*

  11. Jeff le Bel says:

    thanx for sharing!!!:)

  12. Aubrey says:

    You could be a diplomat for tomatoes. You would visit people hostile to the tomato (Aubrey) and post your delightful pictures and recipes as well as give speeches about their undoubted strengths and virtues.

  13. Purplesque says:

    🙂 You are very welcome!

  14. Purplesque says:

    The biggest strength of the tomato is how it tastes. And looks.I shall visit you laden with sauces and curries and chutneys and stews that will make you embrace the tomato.

  15. Waterbaby says:

    this sounds yummy. plus thanks for the tortilla tip. you've made it sound surprisingly simple! also, kudos on making headline news!

  16. Purplesque says:

    Thank you. To be fair, I've been making chapatis (Indian flatbreads, made with whole wheat flour) in the exact same way since I was ten. Plus, there is no place in my kitchen for more equipment! lol

  17. jaklumen says:

    Lime is also added to corn kernels for hominy, especially when it's for pozole– pork and hominy soup. (Yes, I have a post with the recipe somewhere on my VOX.)Congrats on [culture is good] listing. Since we do a favor bit of shopping at our local Mex supermarket, I will likely save this and attempt to make it sometime 🙂

  18. Purplesque says:

    Thank you! I like hominy too…if I'm not mistaken, hominy flour is masa! I'd love to try and create a vegetarian version of pozole.

  19. jaklumen says:

    if I'm not mistaken, hominy flour is masa!I did a little research– yes, it is.I'd love to try and create a vegetarian version of pozole.Hmmm– TVP, maybe?

  20. Purplesque says:

    Oh yeah. I like TVP in broth..it soaks up all the spices and becomes like juicy flavor bomb. Or maybe tempeh..thanks!

  21. jaklumen says:

    Yeah, I've had tempeh, too. It could work.Much of what's veggie and nice is in the toppings– shredded cabbage, radish slices, fresh chopped onions, cilantro, and fresh squeezed lime. I also use V-8 juice as a broth/base.

  22. Waterbaby says:

    lol! well then, it's all good and turned out for the best!

  23. kermieladie0 says:

    I should try this recipe that certainly looks gooooooood!

  24. You are actually making me brave enough to venture into the tortilla world. Thanks a lot for the tips on the flour. Great photo and great recipe again!

  25. scorpion1116 says:

    This looks yummy. I love about anything tomato-based. My youngest son could probably eat his weight of this soup. Brava! Another beautiful, delicious-looking dish! You blog always makes me hungry, lol.

  26. Purplesque says:

    Thank you. Hope you have some soup on hand for the hunger pangs! 🙂

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