My cooking adventures continue. Today I made tortilla soup. I have to credit where credit is due. The recipe came from a restaurant in Prescott, Arizona. Murphy's. SWMBO and I had it there, loved it, begged for the recipe and found enough people had asked for it that they had it printed up. So, herewith, "Murphy's Tortilla Soup".
1 cup fresh corn kernels
2 Tablespoons sweet butter
4 cloves garlic - minced
1 cup onion - diced
1/2 cup carrots - diced
1 stalk celery - diced
1/2 cup Anaheim chili pepper - seeded, chopped fine
1 Tablespoon ground cumin
1-1/2 Tablespoons chili powder
1 teaspoon dried oregano
1-1/2 cups tomatoes - diced
1 quart chicken stock
1 bunch cilantro - chopped
1-1/2 cups cooked chicken - diced
1-1/2 Tablespoons salt
1/2 teaspoon black pepper - freshly ground
2 cups tortilla chips - broken into small pieces
1 cup Monterey Jack cheese - grated
Cut raw kernels off corn cob with a sharp knife. (I used frozen corn kernels - easier.) In a large saucepan, melt the butter over moderate heat, add the garlic, onion, celery, corn, carrots and Anaheim chile and cook for 3 minutes, stirring occasionally, until the onion is translucent.
Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, stock, cilantro and chicken. Bring mixture to a boil and simmer for 10 minutes. Season with salt and pepper.
To serve, distribute the broken tortilla chips equally in the bottom of soup bowls, ladle the soup over them, and garnish each bowl with a tablespoon of cheese.
And to further enjoy your meal, play this video.