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Tortilla-Corn Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 30 min | |
| 2 Tbsp | vegetable oil |
| 1 medium | sweet onion, chopped |
| 2 poblanos, seeded and chopped | |
| 2 large | garlic cloves, thinly sliced |
| 2 tsp | 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 Tbsp | cilantro leaves, plus more for garnish |
| 1 pound | shredded roasted meat or poultry, such as pork or chicken |
| Kernels cut rom 2 ears of com | |
| 1/2 cup | sour cream |
| Tortilla chips, for garnish | |
1. In a large pot, heat the oil. Add the onion, poblanos, garlic and cumin and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the onion is softened,about 5 minutes. Add the broth and tortilla strips, cover and bring to a boil. Simmer over moderately low heat for 5 minutes. Add 1/4 cup of the cilantro and, using an immersion blender, purée the soup until smooth. Add the meat and fresh corn and simmer for 5 minutes.
2. In a mini food processor, purée the sour cream with the remaining 2 Tbsp of cilantro. Ladle the soup into shallow bowls an garnish with the cilantro creama, cilantro leaves and tortilla chips.
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