In article 7>,
Wayne Boatwright > wrote:

> I've only had tortilla soup in Mexican restaurants, most mediocre, a few
> excellent. I've never made it nor have a recipe.
>
> The soups I liked were very thick, spicy, and chock full of ingredients.
>
> Anyone have a recipe for something like that?
>
> TIA

Well, here's one that is thick and chock full of ingredients (and
can be as spicy as you like). I rather like simmering the corn cobs
in the soup to flavor (and thicken) it. It's from Wolfgang Puck, so
isn't likely to be terribly authentic, but it is not too dissimilar
from other tortilla soup recipes I've run across...

(from FoodTV)

2 ears fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed, and quartered
1 small jalapeno pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts chicken stock
Kosher salt and freshly ground black pepper

Garnish:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup grated Cheddar
1/4 cup chopped fresh cilantro leaves

Using a large knife, carefully scrape the kernels off the corncobs and
set aside, reserving the cobs.

Using a food processor fitted with the steel blade, or a large knife,
coarsely chop the garlic, onion, jalapeno pepper, and corn kernels.
Reserve.

In a large soup pot, heat the oil. Add the squares of tortillas and cook
over low heat until they are slightly crisp. Stir in the chopped
vegetables and simmer just until the vegetables are coated with
the oil. Do not brown.

Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and
continue to simmer for about 10 minutes to maximize the flavor. Slowly
pour in the stock, add the corncobs, and cook over low heat until the
soup is reduced by one third.

Discard the corn cobs and puree the soup, in batches, in a blender or
food processor until smooth. At this point, the soup can be passed
through the fine strainer, if desired. Return to a clean pot and season
with salt, pepper, and additional cumin to taste.

Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F.
Cut the tortillas into thin strips and arrange on a small baking tray.
Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the
avocado. Cut the chicken into thin strips. To serve, add the chicken and
avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8
warm soup bowls and garnish with the baked tortilla strips, Cheddar
cheese, and chopped cilantro. Serve immediately.