M’m M’m Good – January is National Soup Month! + Roasted Tortilla Soup Recipe
Soup warms the body and the soul, and chicken soup is unexplainably good for colds. Soup is amazing and simply put, soup is good food. I was so excited to learn that soup had its own national month that I decided to blog about it. Yea soup! Thrift Town has loads of items to help you get your soup on.
After the fun photos from Thrift Town, I have decided to include one of my favorite soup recipes that I created myself. I usually make my tortilla soup in the summer, but it’s great any time of the year.
Before we get started, I also wanted to share my secret trick to my own chicken soup recipe. Once you finish making your own favorite chicken soup, and just before you serve it (when the pot is not boiling), add a splash of cream and a pinch or two of finely chopped parsley. I promise it will make your chicken soup even more amazing. Let me know if you try it.
Ashley’s Roasted Tortilla Soup
I love tortilla soup and when I travel to Mexico I order it everywhere I go. It’s always different and always delicious. Here is my interpretation of tortilla soup. It’s so healthy, flavorful and delicious. Enjoy!
Ingredients to Roast:
Roast in 400 degree oven on cookie sheet or grill until charred and softened (about 20 minutes)
6 ears of corn (in or out of husk)
2 yellow onions (peeled and cut in half)
2 cloves garlic
1 red pepper (yellow/orange ok too)
2 Anaheim peppers
1 jalapeno pepper (or less)
32oz chicken broth
2 cans 14 oz fire roasted tomatoes
1/2 cup fresh cilantro (destemmed)
Spice to taste: Sea Salt, Chipotle Powder (not chili), and 1 Tablespoon Cumin
4 Corn tortillas (taco size)
Lime wedges (one wedge per person)
Optional garnishes of choice
Corn off husk, clean and seed peppers/leaving the charred skin on is okay. Set 2/3 of the corn aside in the soup pot. This will not get blended.
Put all ingredients, including spices, less 2/3 of the corn, in the blender with
chicken broth and 2 cans of fire roasted tomatoes. Do not blend until veggies are cooled down, otherwise the blender will blow out the top! You will need to do this in a couple batches.
Stovetop in a Large Soup Pot:
Pour all of the blended ingredients, the cut corn, any remaining chicken broth in a large pot. Heat to a boil, reduce to a simmer or turn off, taste and serve. If the corn is still crisp, cook until done. You do not want to overcook the soup so cilantro stays fresh tasting.
Garnish & Enjoy!
Garnish with grilled or rotisserie chicken, cheese, sour cream, scallions, avocado, lime wedges & thinly sliced tortilla strips, lightly tossed in olive oil, dusted with sea salt and cumin, broiled on low until golden and crispy.