Kate Pugh writes:

Richard Kaszeta wrote:
I use them in tortilla soup. I use a modified recipe from one of
the Moosewood cookbooks, but most any good tortilla soup recipe I've
found uses tomatillos.

I've never made or eaten tortilla soup, so I'm not sure what to look
out for to be sure of choosing a good recipe. It sounds like
something I would like, though. Could you share your recipe, please,
or some hints on what a good tortilla soup should include?

Here it is. To give credit where credit is due, it's mostly the
recipe from one of the Moosewood cookbooks, although I've tinkered
with it a bit (adding garlic, adjusting some of the ingredients, etc)

Tortilla Soup:

1 tbsp olive oil
1 large yellow onion, diced
2 jalapenos, minced
1 chipotle pepper, diced
2 cloves garlic, chopped
1 tsp adobo sauce (note that the abovementioned chipotles usually
come in a can packed in adobo sauce)
8 tomatillos, husked, seeded, and diced
1 large poblano pepper, diced
1 zucchini
1 tablespoon of ground coriander
1 tablespoon of fresh cumin seed, toasted and ground
1 teaspoon of Mexican oregano (not Mediterranean)
8 cups of vegetable broth (usually the ones that claim to taste like
chicken work best)
Juice from two limes
1/2 cup fresh cilantro, chopped
2 cups of fresh corn kernels
8 corn tortillas, cut into 1/2" strips
Grated Queso Blanco

Heat your oven to 400 degrees. Meanwhile, saute the onion, garlic,
jalapeno, chipotle, tomatillos, peppers, and zucchini in the oil until
softened. Add the spices and saute for a few minutes. Add the
chicken stock, lime, and adobo and simmer for 10 minutes. While
simmering, bake the tortilla strips in the oven for about 10 minutes,
until they crispen. Add the corn and cilantro and simmer for another
10 minutes. Serve by lining a soup bowl with the tortilla strips,
pouring soup on top, and garnishing with the queso blanco.

--
Richard W Kaszeta

http://www.kaszeta.org/rich