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Ciudad Tortilla Soup Developed by Ciudad's Executive Chef Jeremy Tummel, this more refined take on the Border Grill home-style classic features a blend of four chiles, creating a tortilla soup with an enhanced depth of flavor. Makes 1 gallon 3 to 4 guajillo chiles, wiped clean, stemmed, and seeded 3 to 4 ancho chiles, wiped clean, stemmed, and seeded 2 tablespoons honey Pinch of salt 2 tablespoons extra virgin olive oil 1 white onion, sliced 1 leek, sliced and thoroughly cleaned 3 cloves garlic, sliced 1 carrot, peeled and sliced 2 stalks celery, roughly chopped 1 red bell pepper, roughly chopped 1 poblano chile, roughly chopped Salt, to taste 3 Roma tomatoes, roughly chopped 2 tablespoons tomato paste 2 canned chipotle chiles in adobo 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon Mexican oregano 1 gallon chicken broth or corn broth Juice of 3 limes 1 dozen fried corn tortillas 1 bunch cilantro, roughly chopped Garnishes: Crispy tortilla strips A mixture of grated Cotija, Monterey Jack, and queso fresco cheeses Diced avocado Cilantro leaves Crema, crème fraîche, or sour cream Lime wedges Place the guajillo and ancho chiles in a small bowl with the honey and a pinch of salt. Cover with boiling water and let stand for 10 minutes. Meanwhile, heat the olive oil in a large stockpot over medium heat. Add the onion, leek, garlic, carrot, celery, red bell pepper, poblano chile, and salt to taste. Cook, stirring often, until very soft, about 20 minutes. Add tomatoes, tomato paste, chipotle chiles, cumin, paprika, and oregano to the vegetable mixture and continue to cook for a 1 to 2 minutes, releasing the aroma of the spices. Add chicken broth, lime juice, and tortillas and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Blend soup in batches, adding a portion of cilantro each time, until soup is smooth and cilantro is thoroughly incorporated. Taste and adjust seasonings as necessary. Ladle into soup bowls and top each with your favorite garnishes. Serve immediately. |
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