A warming tortilla soup from the Bassett Family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Bassett Family’s Tortilla Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A warming tortilla soup from the Bassett Family. Read more recipes from the Wildwood Family Cookbook here. Bon…
Ingredients
- 2 ears fresh corn, husks removed
- 4-5 large garlic cloves, peeled
- 1 small onion (about 3 oz) (85 g), peeled, trimmed and quartered
- 1 small jalapeno pepper, trimmed and seeded
- 2 tbsp (30 ml) corn oil
- 1 large boneless skinless chicken breast
- 2 corn tortillas, cut into 1-inch squares
- 1 pasilla chile pepper, soaked in water
- 2 large ripe tomatoes (1 lb) (450 g), peeled, seeded, and coarsely chopped
- 2 tbsp (30 ml) tomato paste
- 2-3 tsp ground cumin
- 2 quarts (1.9 L) chicken stock
- Kosher salt and freshly ground black pepper
GARNISH
- 2 corn tortillas, cut into strips and baked to crispness
- 1 rips avocado, diced
- 1/2 cup (60 g) grated Cheddar
- 1/4 cup (60 ml) chopped fresh cilantro leaves
Instructions
- Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
- Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.
- In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.
- Add the tomatoes, tomato paste and 2 tsp of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.
- Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.
- Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
Frequently Asked Questions
What does the pasilla chile add to this soup, and does it need to be prepared ahead of time?
The pasilla chile adds mild, earthy heat that deepens the broth beyond what the jalapeño alone provides. The recipe calls for soaking it in water before it goes into the pot — this rehydrates the dried flesh so it blends completely smooth when the soup is pureed in batches.
Why does this tortilla soup call for tortillas to be cooked directly into the broth, not just served as a garnish?
Two corn tortillas cut into 1-inch squares are added to the pot and cooked until slightly crisp before the tomatoes and stock go in, then pureed with the rest of the soup — they act as a starch thickener that gives the broth its silky body. A separate set of tortilla strips are baked to crispness and served on top as a garnish for texture contrast.
What safety steps does the recipe recommend when blending the hot soup?
The instructions specify to remove the soup from heat and let it cool at least 5 minutes, fill the blender no more than halfway, release one corner of the lid to prevent a vacuum buildup, and place a towel over the machine before pulsing — then process on high until smooth. Skipping these steps with a full blender of hot liquid risks a dangerous pressure explosion.
