Chef George's Corn Tortilla Soup Corn Tortilla Soup
Makes 4 servings | Adapted from Know Your Fire cookbook
chefgeorgehirsch.com | George Hirsch Lifestyle
1 pound boneless chicken thighs*
2 chorizos or spicy sausages*
Olive oil
2 ears of corn or 1 cup frozen corn kernels
1 sweet onion, *thickly sliced
2 red bell pepper, *halved and seeded
2 jalapeño peppers, *split and seeded
3-4 plum tomatoes, *halved
1 head caramelized garlic, pureed
3 scallions, chopped
1 Tablespoon cumin
1 cup tomato sauce
6 cups chicken broth
1 Tablespoon fresh cilantro, chopped
2 bay leaves
1 teaspoon hot sauce
3 (8-inch) corn or flour tortillas
fresh ground pepper to taste
1 cup Monterey jack cheese, shredded
* Chop into small pieces if not pre-grilling the chicken, chorizos and vegetables.
Pre heat the grill to medium high if grilling vegetables and meat. Or, directly add vegetables and meat into a large soup pot if making indoors.
Brush chicken thighs with olive oil. Grill chicken and chorizos 7-8 minutes on each side. Remove, cool and cut into half inch pieces.
If using fresh corn, grill the corn. And, if grilling vegetables - brush with olive oil and grill 3-4 minutes on each side. Remove, cool and chop into small pieces. Or, if not grilling vegetables chop into small pieces for the next step.
Pre heat a large soup pot to medium temperature. Add 2 tablespoons olive oil, all the grilled vegetables, chicken, chorizo, tomatoes, cumin, and tomato sauce. Cook for 5 minutes.
Add chicken broth, bay leaves, and hot sauce. bring to a boil and simmer for 30 minutes.
Meanwhile, on a low temperature grill place the tortillas on grill and toast lightly on both sides. Cut the tortillas into strips 1 inch long and 1/4 inch wide. Tortillas may also be cut into strips and lightly toasted in a hot oven- if not toasting on a grill. Add 3/4 of the tortilla strips to the soup during the last 5 minutes. Remove the bay leaves and season with pepper and cilantro.
Serve hot soup topped with cheese and remaining tortilla strips.
