Late Summer Corn Tortilla Soup. {Video!}

Um hi, let’s talk about my new favorite thing.

First though, let’s take a bet on how many times I’ve started out a blog post that way. Maybe 15? Maybe 31? Who knows. I’m full of favorite things until I find my next super, everlasting favorite thing. For the time being.

Second, let’s take a trip into flavor city.

This is absolutely my favorite thing right now. Late summer soup! It’s insanely delicious and the only thing I’d like to eat for the next 15 days.

Guess what? This soup is thickened by corn tortillas! Like pieces of corn tortilla, thrown right up in that pot up there. Right there! They had mostly disintegrated into the fantastic broth by the time I snapped that photo, but I am in love with this way of thickening soups minus cream or flour and butter.

Also, I think this is gluten free! Maybe I’m just making that up, but the ingredient list sure looks like it is to me. Winning.

Okay okay, so not only is this wildly easy to make, it tastes

so

freaking

good.

Like so, so good.

It reminded me a bit of green pozole, which I love. And I ended up throwing some pulled pork in there, but pulled chicken would work just as well. You could even use a rotisserie chicken to make it quick and dirty! Whatever you have leftover, whatever you can quickly find or slowly cook. Doooo it.

PLUS. It’s just pretty, right?!

While the soup is excellent on it’s own, it’s the toppings that make it too. Of course! Avocado, chips, cilantro and paper-thin radish slices. Maybe some cheese too, but do you know how incredible I thought this was? I LEFT OFF THE CHEESE.

That’s a huge unit of measure in my life. No cheese needed? Hello, I’ve arrived.

Corn Tortilla Soup

Yield: 6

Total Time: 1 hour hr

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5 from 4 votes

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Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 poblano peppers, seeded and diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups low-sodium chicken stock
• 4 (4-inch) corn tortillas, cut into pieces
• 1/3 cup fresh cilantro, plus extra for topping
• 1 pound shredded pork shoulder or chicken breast
• 3 ears fresh corn, kernels cut from the cob
• tortilla chips for serving
• sliced radish for serving
• sliced avocado for serving

Instructions 

• Note: I find this soup is best to use with leftover pork or chicken. To make it, I used pork that had been in my slow-cooker the day before. It adds a ton of flavor!
• Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, peppers, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes. Stir in the 1/3 cup of fresh cilantro.
• Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the pork (or chicken) and the fresh corn. Cook on low until the soup is heated through. Taste and season additionally if needed. You might need a little more salt or pepper depending on the saltiness of your meat!
• Serve in bowls and top with avocado, radish, tortilla chips and the leftover cilantro.

Notes

[slightly adapted from food and wine]

Course: Soup

Cuisine: Mexican

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