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The Crisper Whisperer on Serious Eats: Tortilla Soup

tortilla soup

In this week’s Crisper Whisperer, it’s not always overabundance that trips up a CSA member. Sometimes it’s those three tiny little tomatillos in need of a home. Every cook needs a few kitchen-sink recipes that accommodate the crisper’s odds and ends in various unseemly proportions without judging. This quick tortilla soup is a great choice if your odds and ends are leaning in a southward direction.

Quick Tortilla Soup

Preparation 00:10 Cook Time 00:15 Total Time 0:25
Serves 4     adjust servings


Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • About 1 cup diced green or red peppers
  • A few tomatillos, diced
  • 4 garlic cloves, minced
  • 1 jalapeño or other hot pepper, minced (or to taste)
  • About 2 cups diced tomatoes
  • 6 cups chicken stock
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons cornstarch
  • Juice of 1/2 lime
  • Meat from 1/2 cooked chicken, shredded
  • Tortilla chips
  • Chopped cilantro
  • Sliced avocado
  • Sliced scallions
  • Crumbled cotija (or, in a pinch, French feta) or shredded Monterrey Jack cheese
  • Lime wedges

Instructions

In a medium pot, heat the olive oil over medium heat. Add the onion and peppers along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the tomatillos, garlic and jalapeño and continue to cook, stirring occasionally, for a few minutes longer. Add the diced tomatoes and cook for a few minutes more. Add the chicken stock, cilantro and salt, raise the heat to high, and bring to a boil. When the soup reaches a boil, reduce the heat and simmer for five minutes.

Dissolve the cornstarch in a couple of Tablespoons of water to make a slurry. Pour the slurry into the pot in a slow stream, stirring to mix it into the soup. Raise the heat to high, bring the soup to a boil once again for just a moment, and then remove the soup from the heat. Stir in lime juice.

Place a handful of shredded chicken and a handful of tortilla chips into each of four wide bowls. Ladel some soup overtop. Garnish generously with cilantro, avocado, scallions, cotija or jack cheese and lime wedges.

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