Advertisement
YOU ARE HERE: LAT HomeCollections

Dinner Tonight | QUICK FIX

A Suitable Soup

July 21, 1999|MAYI BRADY | TIMES STAFF WRITER

I love one-bowl meals like stew or gumbo. But during swimsuit season I don't want anything that heavy. Soup is a good answer.

This soup is very satisfying, yet doesn't leave you feeling heavy or full. Serve it with warm corn tortillas for dipping, and you've got a complete meal.

If you have a few extra minutes, it's worth your while to make your own tortilla strips. They taste better than those from the bag and don't get soggy as quickly. Simply heat about a half inch of oil in a small pan over medium heat. When hot, add cut up corn tortillas and fry until light golden brown, about 2 minutes.

Tortilla Soup

Active Work and Total Preparation Time: 25 minutes

1 tablespoon oil

2 onions, sliced

6 cloves garlic, chopped

1 ear corn, husk and silk removed

1 (6-ounce) can tomato paste

1 chipotle chile packed in adobo sauce, or more to taste

4 (14 1/2-ounce) cans vegetable broth

1 avocado

1/4 pound Jack cheese, grated

1/2 cup chopped cilantro

1 cup tortilla strips

* Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add garlic, lower heat to medium-low and continue cooking, covered, 10 minutes.

* While onions and garlic cook, roast corn in dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from cob and set aside.

* Add tomato paste and chipotle to onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5 minutes.

* While soup simmers, chop avocado.

* Puree soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top.

4 to 6 servings. Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.

MENU

Tortilla Soup

Warm Corn Tortillas

INGREDIENTS

STAPLES

Cilantro

Garlic

Oil

Onions

Tomato paste

SHOPPING LIST

1 avocado

1 (8-ounce) package grated Jack cheese

1 (7-ounce) can chipotle chiles in adobo

1 ear corn

Corn tortillas

Tortilla strips

4 (14 1/2-ounce) cans vegetable broth

GAME PLAN

30 minutes before: Slice onions, chop garlic.

25 minutes before: Heat oil. Start cooking onions and garlic.

20 minutes before: Roast corn.

15 minutes before: Finish cooking soup. Chop avocado.

5 minutes before: Puree soup. Distribute cheese, avocado, cilantro, corn and tortilla strips among bowls.

*

Bowl and plate from Bristol Kitchens, South Pasadena.

Advertisement
Los Angeles Times Articles
|
|
|