Whistle Stop Tea Room Tortilla Soup
All aboard! Next stop, the legendary Whistle Stop Tea Room, an adorable lunch spot you'll love. Don't miss the ever-popular tortilla soup there, with its secret ingredient: a splash of red wine! The recipe has never been given out ... until now.
Ingredients
- 1 white onion chopped
- 1 green bell pepper quartered, stemmed, and seeded
- 3 large garlic cloves
- ½ jalapeño pepper
- ½ large bunch cilantro
- ¼ cup olive oil
- 1½ cups corn masa flour
- ¼ cup dried sweet basil
- ½ Tablespoon dried oregano
- ½ Tablespoon ground cumin
- ½ Tablespoon paprika
- ½ Tablespoon chili powder
- ½ Tablespoon black pepper
- 4 quarts low-sodium chicken broth
- 6 crushed canned tomatoes
- 2 cups cooked shredded chicken breast
- 2 cups thawed frozen corn
- 4 ounces chicken base
- ½ cup dry red wine
- Fried corn tortilla strips or chips, shredded cheddar cheese, and sour cream for serving
Instructions
- In a food processor, puree the onion, bell pepper, garlic, jalapeño, and cilantro.
- In a large stock pot, heat ¼ cup of olive oil. Add the onion puree and cook over moderate heat, stirring occasionally, until soft.
- Stir in corn masa flour, basil, oregano, cumin, paprika, chili powder, and black pepper and cook, stirring, until the spices smell toasty.
- Add the broth, tomatoes, chicken, corn, chicken base, wine, and 6 cups of water. Bring to a boil, then reduce the heat to low and simmer, stirring often, until the soup is flavorful and has reduced slightly.
- Ladle the soup into individual serving bowls, top with fried corn tortilla strips, shredded cheddar cheese, and a dollop of sour cream. Enjoy!
Tried this recipe?Let us know how it was!