Tortilla-Corn Soup

Name: Tortilla-Corn Soup
Ingredients: 2 tablespoons vegetable oil; 1 medium sweet onion, chopped; 2 poblanos, seeded and chopped; 2 large garlic cloves, thinly sliced; 2 teaspoons ground cumin; Salt; Freshly ground pepper; 6 cups low-sodium chicken broth; 4 corn tortillas, cut into 1-inch strips; 1/4 cup plus 2 tablespoons cilantro leaves, plus more for garnish; 1 pound shredded roasted meat or poultry, such as pork or chicken; Kernels cut from 2 ears of corn; 1/2 cup sour cream; Tortilla chips, for garnish

14 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 medium sweet onion, chopped
2 poblanos, seeded and chopped
2 large garlic cloves, thinly sliced
2 teaspoons ground cumin
Salt
Freshly ground pepper
6 cups low-sodium chicken broth
4 corn tortillas, cut into 1-inch strips
1/4 cup plus 2 tablespoons cilantro leaves, plus more for garnish
1 pound shredded roasted meat or poultry, such as pork or chicken
Kernels cut from 2 ears of corn
1/2 cup sour cream
Tortilla chips, for garnish

Directions

1

In a large pot, heat the oil.
2

Add the onion, poblanos, garlic and cumin and season with salt and pepper.
3

Cover and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
4

Add the broth and tortilla strips, cover and bring to a boil.
5

Simmer over moderately low heat for 5 minutes.
6

Add 1/4 cup of the cilantro and, using an immersion blender, puree the soup until smooth.
7

Add the meat and fresh corn and simmer for 5 minutes.
8

In a mini food processor, puree the sour cream with the remaining 2 tablespoons of cilantro.
9

Ladle the soup into shallow bowls and garnish with the cilantro crema, cilantro leaves and tortilla chips.