This soup is spicy but very good! It is taken from The Complete Light Kitchen by Rose Reisman. I brushed the tortillas with olive oil, then cut them into thin slices. I baked them in a 400F oven for 7 to 9 minutes. I also used a red pepper instead of the green.
2 tsp vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 tsp minced fresh garlic
3/4 cup canned corn kernels, drained
4 cups chicken or vegetable stock
3/4 cup canned black beans, drained and rinsed
3 tbsp basmati rice
1 tsp hot chili paste
1 cup diced plum tomatoes
1/4 tsp salt and freshly ground black pepper
2 1/2 tsp cornstarch
1 cup thinly sliced flavored flour tortillas
1/3 cup chopped cilantro or parsley
1/4 cup low-fat sour cream
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Cook the onion, green pepper and garlic, stirring occasionally, for 5 minutes or until the onions are golden. Stir in the corn and cook for 5 minutes, or until the corn begins to brown.
2. Stir in the stock, black beans, rice and chili paste. Bring to a boil, reduce the heat to a simmer and cook for 12 minutes.
3. Add the tomatoes, cornstarch (dissolved in 1 tbsp of water) and salt and pepper. Simmer for 2 minutes until slightly thickened.
4. Ladle the soup into individual bowls and garnish each serving with tortilla strips, fresh herbs and sour cream.
This recipe is taken from “The Best Recipes in the World” by Mark Bittman. Instead of the dried whole chilies, I used 1 1/2 tsp of chipotle chile pepper powder. I also just bought a cooked chicken and shredded it. This sauce can be made ahead of time. I used only one cup of the chicken stock since my sauce wasn’t super thick after cooking it. Instead of cooking my corn tortillas in oil I softened them in extra sauce that I warmed in a skillet.
1 cup corn, grapeseed, or other neutral oil
5 garlic cloves, peeled
1 onion, peeled and quartered
4 tomatoes, cored and quartered
6 dried mild chilies, like guajilo or California, stemmed and seeded
2 teaspoons ground cumin, plus more to taste
Salt and black pepper to taste
1 quart chicken stock, preferably homemade
About 2 cups cooked, shredded chicken
Forty 5-inch corn tortillas
1 cup shredded Cheddar or Monterey Jack cheese
1. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the tomatoes and chiles and cook until the tomato juices are released and the chiles are soft, about 5 minutes. Season with cumin, salt and pepper.
2. Transfer this mixture to a blender and blend until smooth, adding sufficient chicken stock to make a loose but still creamy mixture. Taste and adjust seasoning. Moisten the chicken with about half of the sauce, or enough to make it pasty.
3. Preheat the oven to 350F. Meanwhile, heat the remaining oil in a deep skillet over medium-low heat. Cook the tortillas, one at a time, until softened and pliable, about 10 seconds. Drain on paper towels.
4. Line a heaping tablespoon of the chicken mixture in the center of each tortilla, roll tightly, and put in a large baking dish. The rolls should be placed snugly against one another. Pour the remaining sauce over, top with the cheese, and bake for about 25 minutes, or until heated through. Serve hot.