Wednesday, 16 February 2011
texas tortilla soup

This recipe was adapted from The Pastry Queen by Rebecca Rather.

This soup is so delicious. A lovely friend of mine brought some around for me once when I was in the middle of exams (how spoilt am I?) – she was adorable and packed all the garnishes separately for me – and it was so fabulous that I now make it regularly.

Yes, it does take a little bit of time, especially the first time you make it, but after you have made it once you figure out your own rhythm for organising tasks – I’ve included mine here.

Serves 4

Ingredients
8 tomatoes, halved or quartered, depending on size
4tbs olive oil
1 onion, diced
6 garlic cloves, crushed
1 capsicum, chopped
2tsp chilli powder
2tsp cumin
1 red chilli, chopped finely (keep seeds if you like your food very spicy, discard if you don’t)
4 cups chicken stock
400g canned, diced tomatoes
2 chicken breasts
300g corn

Garnishes
1 avocado, chopped
Corn chips (roughly a handful per person)
1-2 tomatoes, chopped
1/4 cup coriander, chopped
1/2 cup cheese, grated
sour cream

Method
Pre-heat oven to 180°C. Put tomatoes (not including the canned tomatoes) on a baking tray and drizzle with half of the oil and season with salt. Roast for 25-30 minutes.

While the tomatoes are roasting you can poach the chicken breasts. Place them in a saucepan, fill the saucepan with water (ensuring the chicken is covered), cover the saucepan with a lid, and bring the water in the saucepan to a simmer. Simmer for approximately 10 minutes, until cooked through.

Heat the other half of the oil in a large saucepan. Add the onion, garlic, capsicum and chopped chilli and sauté for five minutes. Stir in the chilli powder and cumin and cook until fragrant (about one minute). Add the chicken stock, bring to the boil, then decrease heat and simmer for 15 minutes.

Take the roasted tomatoes out of the oven, place in a large bowl and purée. Add to the soup, along with the canned tomatoes. Simmer for about half an hour, then add the corn and simmer for a further five minutes.

To serve, ladle soup into bowls, arrange the corn chips in the bowl, cover with cheese, strew avocado and tomato on top, before adding a dollop of sour cream and a scattering of coriander.

Pure bliss!

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Filed under: Recipes — Tags: — Katrina @ 8:30 am
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1 Comment »

  1. [...] writing, and I can definitely vouch for her cooking – she was the friend who introduced me to Texas tortilla soup, so you know she’s got good [...]

    Pingback by New kid on the block … « Feathers and Cupcakes — August 30, 2011 @ 8:34 am

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