I have made versions of this so many times but none have amazed. Finally, last Christmas we were enjoying the evening of quiet after a lot of company and realized we were hungry. Since I had cooked all morning and we ate every morsel of food, I had no idea what to make. I opened the fridge and saw the leftovers from our mexican feast a few days before, and wished that I could zip over to QDoba for some tortilla soup. Then I thought, wait, we love all of these ingredients separately, I wonder how they would fare in a soup. It ends up more of a gumbo than a soup but is far superior to any earlier attempt at such a simple dish.
Tortilla Soup, Gumbo-Style
1 T oil
1 yellow onion, diced
1 jalapeño, diced (seeded if desired)
3 garlic cloves, minced
1 T chili powder
2 tsp ground cumin
12 oz can tomato sauce
4 c broth
1 tsp pepper
1 1/2 cups or so of leftover Black Beans
1 can corn, rinsed and drained, or use 1 large ear
2-3 cups leftover Mexican Rice
1/2 bunch cilantro, minced
Shredded Monterrey Jack Cheese and tortilla chips for topping
Heat oil in large pot over medium heat. Add onion and jalapeño and cook for about 5 minutes, stirring often. Add garlic and stir constantly for about 30 seconds. Add chili powder and cumin and stir about 1 minute. Add broth, tomato sauce, pepper, corn, rice, and black beans. Bring to a low simmer and cook for at least 20 minutes. The longer and gentler it simmers, the better. Remove from heat and add cilantro. Serve over tortilla chips and top with cheese, if desired.
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