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Tortilla Soup and Red Tomato Salsa

and | November 13, 2013
This article is from: Spring 2009

Tortilla Soup and Red Tomato Salsa

This is a beautiful version of a classic dish, with a distinct clarity of flavor. Unlike many other renditions, this one is meatless, so the creamy white cubes of panela bob among the green avocado and cilantro in a red broth, lightly smoked with chipotle and brightened with lime. If you can, make your own chicken broth. It’s worth it.
Print Recipe
Servings 8

Ingredients
  

Salsa

  • 2 tablespoons canola oil
  • 1 medium onion thinly sliced
  • 4 cups diced canned Italian plum tomatoes
  • 1 cup tomato juice
  • 2 cloves garlic
  • 1 large jalapeño chili stemmed and seeded (if you like a
  • little heat leave a few seeds)
  • 1 teaspoon salt

Soup

  • ¼ cup extra virgin olive oil
  • 2 large onions sliced
  • 4 cloves garlic minced
  • 7 cups chicken broth or vegetable broth
  • 1 dried chipotle chili stemmed and seeded
  • Salt to taste
  • ½ pound fried tortilla chips

Garnishes

  • 1 bunch cilantro leaves coarsely chopped
  • 1 avocado peeled, seeded, and diced
  • ½ cup cubed panela
  • ½ cup crema fresca crème fraîche, or sour cream
  • 2 limes each cut into 4 wedges

Instructions
 

  • THE SALSA: Heat the canola oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
  • Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pour into a saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings, if needed.
  • Salsa can be stored in the refrigerator 2 to 3 days, or in the freezer for weeks.
  • THE SOUP: Heat the olive oil in a large stockpot or saucepan over medium-low heat. Add the onions and cook slowly, stirring frequently, until golden brown and caramelized, about 40 minutes. Add the garlic and cook 10 minutes longer.
  • Add 3 cups of the Red Tomato Salsa, the chicken broth, chipotle chili, and salt. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Stir in the fried tortilla chips and simmer about 10 minutes longer, or just until the chips soften. Remove and discard the whole chipotle chili.
  • TO FINISH: Ladle soup into bowls and top each with some of the garnishes: chopped cilantro, a few chunks of avocado and panela, a dollop of crema fresca, and a lime wedge. Serve hot.

Notes

CHEATS:
For a speedy version, use a fresh tomato-rich salsa (found in the refrigerated section of the supermarket) as a stand in for the Red Tomato Salsa.
DO-AHEAD:
The chips should be added minutes before serving, but the rest of the soup can be prepared a day or two ahead and kept refrigerate. Remove the chipotle pepper before storing the soup.

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