Tortilla soup recipes are a dime a dozen; I usually love every one I try, but none ever has been a standout quite like this one (thanks, Prevention magazine, September 2011 issue).
While the squash appealed to my taste buds, Hubby called attention to the chipotle “kick” after the first few bites had settled in. “It’s a good kick, though,” he explained. I noted that anything labeled tortilla soup has to have that South of the Border jolt. We both also liked the toasted tortilla strips cut up to top the soup—good way to use up extra tortillas that (at our house, at least) seem to just lounge around in the fridge.
This recipe made enough to warm the insides of the two of us for a couple of days. With the pre-autumn temps lowering slightly this week, we didn’t mind the “inside-warming” a bit.
1 medium white onion, quartered
1 1/2 pounds grape tomatoes, halved
2 cloves garlic, chopped
1/2 pound yellow summer squash, sliced
8 cups reduced-sodium chicken broth
1 teaspoon adobo sauce (from canned chipotles)
1 avocado, chopped
1/2 cup cilantro sprigs
3 (6-inch) yellow corn tortillas, sliced and toasted (I broiled mine briefly in the oven)
On foil-lined baking sheet broil onion and 1 pound of the tomatoes; broil 5 inches from heat. Turn until slightly charred, about 5 minutes. Coarsely chop in food processor; add garlic and chop further. Into a kettle add tomato-garlic mixture, squash, broth, adobo sauce, and remaining tomatoes. Simmer 20 minutes. Serve in bowls topped with avocado, cilantro, and toasted tortilla strips. Makes 6 servings.