Corn Tortilla Soup

George Hirsch January 24, 2015

In NYC Sunday 1/25? Join George for a meet & greet at the NY Times Travel Show at Create TV Exhibit (#978). He'll share his Signature Seasoned North Fork Chips for the first 100 who stop by. And, one lucky winner will be selected to receive an autographed cookbook.

All Natural, Farm Fresh, Grown and Kettle Cooked From Sidor Farms. North Fork Chips Original Chef George Hirsch's Signature Seasoning dusted with Herb & Spice and a Smoky Garlic Kick!

The making of tortillas dates back approximately 10,000 BC, according to Mayan legend. Tortillas are really not much different today. Tortilla soup is ideal to serve up on numerous occasions from a game-day party to even a church supper. The ingredients are universally available along with it's wide appeal. I've prepared this recipe around the globe with several variations including fish, shellfish, beef or pork.

Taking the time to pre-grill the chicken, sausage and vegetables in this recipe makes a great flavor enhancer to this soup. After-all, when tailgating, the entire soup would be prepared on a grill. I've also included instructions for this recipe to be fully cooked indoors, in case the snow happens to bury your grill, or just dig that grill out!

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.

Chef George Favorite Kitchen Knife CLICK TO ORDER

Grilled Tomato-Basil Soup

George Hirsch May 22, 2014

What better way to fire up the grill midweek by whippping up one of everyone’s comfort favorites — tomato soup. I’m not talking out of a can, but cooked on a grill. Surprised, soup on the grill? You bet. My recipe for Grilled Tomato-Basil Soup is in my Gather Round the Grill cookbook; a tasty way to start off the menu for mom with many other choices from the grill such as: Asparagus Bundles, Grilled Coho Salmon Fillets with Couscous Salad, and Fruit Parcels for dessert.

You can choose from a wide variety of 30 menus for all occasions with over 200 recipes for year round outdoor cooking on the grill. With recipes like Florentine Chicken to Pork with Red Pepper Pesto, I am sure everyone gathering 'round your table will be pleased. Give the cookbook that keeps on giving; holiday is right around the corner!

Grilled Tomato—Basil Soup
From Gather Round the Grill, A Year of Celebrations,
by George Hirsch pg 258

4 to 5 large ripe tomatoes, grilled (page 303) and chopped
2 medium onions, thickly sliced, grilled (page 303) and chopped
Puree from 1 head caramelized Garlic (page 302)
1/2 cup chopped fresh basil
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup tomato puree, or crushed San Marzano tomatoes
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce
sea salt and pepper to taste
1 cup half-and-half or heavy cream

Combine the tomatoes, onion, and garlic in a 4-quart pot and simmer 4 to 5 minutes over medium heat. Add the basil and the butter and cook until the butter melts. Add the flour and cook 2 to 3 minutes. Stir in the tomato puree and cook 2 to 3 minutes longer. Add the chicken broth, bay leaves, thyme, allspice, hotsauce, salt and pepper and simmer for 30 to 35 minutes. Remove the soup from the heat, pour into a food mill or use a food pulser and puree. Return to pot, bring to a boil, and add the half-and-half or cream. Lower heat and simmer 2 minutes.

10,000 Year Old Soup

George Hirsch May 19, 2014

No, I'm not serving you yesterday's broth, just talking about tortillas. Masa is made from maize. The making of tortillas dates back approximately 10,000 BC, according to Mayan legend. Tortillas are really not much different today. I think a tortilla soup is ideal to serve up on occassions from a gameday party to even a church supper. The ingredients are universally available along with it's wide appeal. I've prepared this recipe around the globe with several variations including fish, shellfish, beef or pork.

Corn Tortilla Soup
Makes 4 servings | Adapted from Know Your Fire cookbook
Recipe by Chef George Hirsch

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.

Brush chicken thighs with olive oil. Grill chicken and chorizos 7-8 minutes on each side. Remove, cool and cut into half inch pieces.

Pre heat a large soup pot to medium temperature. Add 2 tablespoons olive oil, all the 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.

Serve hot soup topped with cheese and remaining tortilla strips.

George’s Homemade kitchen Christmas Pick 5

George Hirsch December 15, 2013

inspirations are opportunities to try something new...

Taste-fully giving gifts and warming recipes for entertaining this holiday!

Enjoy my Bologna Inspired Tortellini Basil Soup with warm Biscuits and a crisp Fennel & Green Bean Salad.

Holiday on the Cutting Edge

George Hirsch December 4, 2013

Need a gift inspiration this holiday?

I’ve used Mercer’s knives for almost thirty years; they were the knives I choose for my culinary students back then because they deserved the best. This is quality that lasts a lifetime and I am proud to have Mercer Cutlery partner with me for my cooking and lifestyle series on public television. You may even say I am living on the cutting edge!

Once you have a good knife, sharpen your knife skills by chopping veggies for my warm and comforting Tuscan Artichoke Soup.

To learn more about Mercer Cutlery.