Description
You can make the stock while preparing the rest of the soup ingredients.
Ingredients
Scale
Soup Stock
- 2 tablespoons olive oil
- 2 onions, yellow or red
- 1 teaspoon dried oregano
- 4 stalks of fresh thyme or 1/2 teaspoon dried
- 2 tablespoons tomato paste
- 2 carrots, chopped into 1-inch pieces
- 2 stalks of celery, diced into 1/2-inch pieces
- 6 garlic cloves, peeled whole
- Stems from 1 bunch of cilantro
- 8 sprigs of fresh parsley
- 2 quarts water
- 2 teaspoons salt
Soup
- 2 quarts vegetable stock
- 2 tablespoons olive oil
- 2 onions cut into 1/2-inch rounds
- 4 whole, unpeeled garlic cloves
- 2 jalapeños
- 2 cups chopped tomatoes, fresh or boxed
- 1 whole chipotle in adobo sauce with 2 spoonfuls sauce
- 1/4 cup chopped cilantro
Garnishes
- 1/4 cup cilantro leaves
- 1 avocado, chopped into chunks
- 1/2 cup crumbled feta or cojita cheese
- 1 lime, cut into quarters
- Rotisserie chicken – I love the smoked chicken from Whole Foods
- 3 small corn tortillas
- 2–3 tablespoons vegetable oil
Instructions
Red Stock
- Heat the oil in a large soup pot then add onions, carrots and celery and cook for 8 minutes or until they begin to brown. Then add herbs and stir.
- Stir in tomato paste then add the cilantro, parsley, water and salt. Bring to a boil, then reduce heat and continue to cook for 45 minutes.
Soup
- Preheat broiler.
- Place onions, garlic and jalapeños on a baking sheet lined with foil. Brush vegetables with the olive oil then place under the broiler, 7-inches from the flame, for 4-5 minutes or until starting to brown. Flip vegetables to cook on other side.
- You will probably have to remove the garlic and jalapeños first then let the onions continue to cook a few more minutes.
- Place these vegetables, chipotle and tomatoes into a blender and mix until very smooth.
- Pour the pureed mixture into a deep soup pan and cook until it thickens slightly. Turn heat off until red s tock is finished cooking then reheat the puree, strain stock into the puree mixture, stir and continue to cook over medium heat for 20 minutes.
- Stir in chopped cilantro, season with salt and pepper to taste.
- Serve with all of the garnishes on the side.
Tortilla strips
- Cut 3 corn tortillas into thin strips, approximately 1/4 x 1-1/2 inches.
- Heat enough vegetable oil to cover the bottom of a large skillet, when hot, add the tortilla strips in a single layer. Toss to cook on both sides. Remove when golden and crunchy.
- Place on a paper towel to remove excess oil.
Notes
Ways to simplify this recipe:
• use store bought stock
• buy rotisserie chicken for garnish
• use store bought tortilla chips for topping soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop, broiler
- Cuisine: Mexican