Tortilla Soup

(Adapted from Rosewood Mansion on Turtle Creek original recipe by Dean Fearing)

On my first trip to Dallas, Texas over 40 years ago I had the fortune of staying at the Rosewood Mansion on Turtle Creek and eating in their dining room.  At that time, their Executive Chef, Dean Fearing, was reigning supreme over the culinary scene in town with his sassy southwestern cuisine. He cooked at the Mansion for 20 years before setting off to open his own restaurant, Feiring’s, and joining Food Network as one of the TV personalities.  I loved his Tortilla Soup so much that I asked for the recipe. But, for whatever reason, I never made it.

However, looking for something homey to make for this post, I found Fearing’s Tortilla Soup buried under a few other recipes tucked away on a shelf in my kitchen “to make some day.” Well, this one immediately caught my nostalgic fancy and finally I had to make it.  While I did add a few personal tweaks as I am wont to do with any recipe, it is hard to improve on a classic like this one.  Other than simplifying it somewhat—Trader Joe’s to the rescue with their diced, fire roasted organic tomatoes with green chilis—and adding fresh corn, and finally changing when to add the condiments, this recipe is relatively close to the original one.

By the way, do not fret about the Mexican epazote ingredient.  While finding it fresh may be a bit difficult, it is readily available online in a dried format. It’s not expensive and it will come in handy for other Mexican dishes where it is extensively used.

This tortilla soup recipe is a keeper.  And why it took me so long to try making it at home is still a mystery. But, a delicious one at that!

Ingredients:

For the soup:

2 Tablespoons corn or canola oil (You will need 4 tablespoons in total for the recipe)

2 corn tortillas, chopped (You will need 5 in total)

4 cloves fresh garlic, finely chopped

1 tsp dried epazote herb (or cilantro)

1 cup Vidalia onions, puréed

2  14.5 oz cans of diced and fire roasted tomatoes with green chilis (Trader Joe’s)

1 Tablespoon cumin powder

2 teaspoons chili powder

2 Tablespoons tomato paste

1 bay leaf

2 quarts chicken or vegetable stock, preferably homemade

1/8 teaspoon cayenne pepper or piment d’espelette (optional)

Salt, to taste

For the condiments:

2 boneless chicken breasts, cooked and cut into bite-sized pieces

2 ears corn, steamed with kernels cut off (1 ½ cups)

½ cup Cheddar or Monterey Jack cheese, shredded

1 ripe avocado, peeled and cut into small cubes

1 fresh lime, cut into 8 pieces

3 Tablespoons, fresh cilantro, chopped

2 Tablespoons green onions, chopped

2 Tablespoons corn or canola oil

3 corn tortillas, cut into thin strips and fried (or 1/2 cup crushed tortilla chips)

Cooking instructions:

For the soup

1.    Heat 2 Tablespoons of oil in a large enamel pot and sauté chopped corn tortillas with the garlic and dried epazote over medium heat for two minutes.

2.    Add onions and diced tomatoes and bring to a boil. Add cumin, chili powder, tomato paste, bay leaf and chicken stock. Bring to a boil. Reduce heat and simmer for 25-30 minutes. Add cayenne pepper and salt to taste.

3.    Strain through a fine sieve into a large bowl to make sure all large particles are removed. Return soup to enamel pot and add chicken and corn. Simmer for 10 minutes.

4.    Pour into warm soup bowls.  Serve immediately. 

5.    Pass condiments—cheese, avocado, lime, cilantro, and green onions---and fried tortilla strips so guests can serve themselves.

For the tortilla strips

6.    Heat 2 Tablespoons of oil in a large skillet and carefully drop in a handful of tortilla strips at a time.  (You will need to do this in several batches as you will not want to crowd your strips.)  Turn pieces once to make sure both sides are golden brown, then lift onto a paper towel to drain. Frying will only take a few minutes so be careful not to burn the tortilla strips. Sprinkle with salt.

Serves: 6-8

Wine recommendations: Sauvignon Blanc, Albariño, or a full-bodied rosé would be lovely, as would any dry, sparkling wine as their acidity will cut through the richness of this soup.  If you are a red wine lover, try a Malbec, Cabernet Franc or a Tempranillo.