You’ve tasted the insipid can-see-clear-to-the-bottom-of-the-bowl versions of tortilla soup, I’m sure. This recipe is based on a very opaque foundation of red chile – that was a big ah-ha moment for me, and one of many I’m ever grateful to Bayless for.
Since first finding and trying it, I’ve made and remade this recipe a few times, further simplifying and modifying as I go. Last May, my initial thoughts about this soup were: “such a revelation! Thanks to Food52 for bringing this into my life and mouth. Not your run of the mill tortilla soup. Wonderful depth of flavor from a meatless soup. I added a can of black beans just to bulk it out a bit, tripled the amount of tomato, skipped the chard, and uh…needless to say I did not make my own tortilla chips.”
Anyone know if quotes are appropriate when quoting oneself? Or ones former self – so much changes in a year around here, I’m hardly that same person anymore! 😉
Anyhow – I was definitely on the right track with adding the beans. AND with skipping making my own chips! (Sheesh! As if.) My latest and favoritest iteration involves the addition of just a touch of cream, putting this soup well into the Party in My Tummy category of things.
Do you have a favorite tortilla soup recipe or memory? We’d love to hear about it!