Martha Rose Shulmans Tortilla Soup Recipes

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TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE'



Tortilla Soup With Roasted Cauliflower 'Rice' image

This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 small head cauliflower
3 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon chipotle chili powder or medium-hot chili powder
1/2 medium onion, finely chopped
1 teaspoon mild or medium-hot chili powder
2 plump garlic cloves, minced
1 (14-ounce) can chopped tomatoes
1 1/2 quarts chicken stock, vegetable stock or garlic broth
6 corn tortillas, cut in strips
1/4 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
1/4 cup crumbled queso fresco or feta
Lime wedges for garnish

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
  • Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
  • While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
  • Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
  • Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 907 milligrams, Sugar 4 grams, TransFat 0 grams

MARTHA ROSE SHULMAN'S TORTILLA SOUP



Martha Rose Shulman's Tortilla Soup image

Although the authentic version of this comforting Mexican soup is traditionally made with chicken stock, I love the garlic broth adaptation. Instead of frying the tortilla strips, I crisp them in the microwave. It's a great nonfat way to make chips.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
1 teaspoon mild chili powder
2 plump garlic cloves, minced
1 (14-ounce) can chopped tomatoes, drained
Salt to taste
1 1/2 quarts garlic broth
8 corn tortillas, cut in strips
3 tablespoons chopped cilantro
Pinch of cayenne (optional)
2 tablespoons freshly squeezed lime juice
1/4 cup grated Gruyère or crumbled queso fresco
Lime wedges for garnish

Steps:

  • Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
  • While the soup is simmering, toast the tortilla strips in the microwave. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute. Turn the strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. Repeat with remaining tortilla strips.
  • Using an immersion blender, blend the soup until smooth. Bring back to a simmer and stir in the cilantro. Simmer for 1 minute. Taste the broth and adjust salt. Add cayenne if you want more heat. Stir in the lime juice.
  • Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese. Ladle in the soup. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1220 milligrams, Sugar 4 grams, TransFat 0 grams

LUCINDA'S TORTILLA SOUP



Lucinda's Tortilla Soup image

Fresh ingredients and a make-ahead broth are the keys to this low-fuss meal; serve with your favorite tortilla chips over top.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 6

1 recipe Chicken Broth Elixir, cooked chicken meat removed from bones and shredded
1 avocado, thinly sliced
2 radishes, thinly sliced
Fresh cilantro leaves, from about 4 sprigs
1 lime, cut into wedges
Tortilla chips

Steps:

  • Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.

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