Cassoulet Ole! Tortilla Soup
Description
Submitted by: Judith Katzman
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Cassoulet
2 tablespoons corn oil
6 corn tortillas
1 onion chopped
1 cup frozen corn, defrosted
1/2 jalapeño diced
2 carrots diced
1 small red pepper diced
2T tomato paste
2T cumin
4c chicken stock (vegetable stock for vegetarians)
1 small zucchini diced
1.5 c cheese (cheddar, Monterrey Jack, or combo)
garnish:
avocado, sliced
sour cream
cilantro, chopped
lime wedges
reserved tortillas
reserved cheese
6 corn tortillas
1 onion chopped
1 cup frozen corn, defrosted
1/2 jalapeño diced
2 carrots diced
1 small red pepper diced
2T tomato paste
2T cumin
4c chicken stock (vegetable stock for vegetarians)
1 small zucchini diced
1.5 c cheese (cheddar, Monterrey Jack, or combo)
garnish:
avocado, sliced
sour cream
cilantro, chopped
lime wedges
reserved tortillas
reserved cheese
Methods/steps
Preheat oven to 350 degrees.
Slice all tortillas into 1/2 inch strips. Reserve 2/3 for later.
Heat oil in large pot and add 1/3 of the tortilla strips, cooking over medium heat until almost crisp.
Stir in onion, garlic, corn, jalapeño, carrots and red peppers. Continue to saute over medium heat, stirring, for about 5 minutes, but do not brown the vegetables. The tortillas will break up and begin to blend into the vegetables.
Stir in cumin and tomato paste. and cook for 3 to 5 minutes.
Add stock and squash, continuing to simmer for about 10 minutes.
While soup is simmering, place remaining tortilla strips on baking sheet in oven, checking every 5 minutes until crisp, about 15 minutes total.
Ladle soup into cassoulet, stir in 1/2 cup grated cheese. Top with half the toasted tortilla strips mixed with half remaining cheese.
Bake in 350 oven for 20 minutes.
Serve with slices of avocado, cilantro, sour cream, lime and extra cheese.
Slice all tortillas into 1/2 inch strips. Reserve 2/3 for later.
Heat oil in large pot and add 1/3 of the tortilla strips, cooking over medium heat until almost crisp.
Stir in onion, garlic, corn, jalapeño, carrots and red peppers. Continue to saute over medium heat, stirring, for about 5 minutes, but do not brown the vegetables. The tortillas will break up and begin to blend into the vegetables.
Stir in cumin and tomato paste. and cook for 3 to 5 minutes.
Add stock and squash, continuing to simmer for about 10 minutes.
While soup is simmering, place remaining tortilla strips on baking sheet in oven, checking every 5 minutes until crisp, about 15 minutes total.
Ladle soup into cassoulet, stir in 1/2 cup grated cheese. Top with half the toasted tortilla strips mixed with half remaining cheese.
Bake in 350 oven for 20 minutes.
Serve with slices of avocado, cilantro, sour cream, lime and extra cheese.
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