Mesa Grill’s Tomato-Tortilla Soup

August 13, 2014
Summer, Dinner, Lunch, Healthy, Vegetables

For a video/demo on how to make this recipe check out our B-Team video here.

Serves: 4 to 6

Fried Tortillas
Canola oil or peanut oil
2 flour tortillas, cut into long, thin strips
2 blue corn tortillas, cut into long, thin strips

Heat 1-inch of oil in a high sided medium sauté pan over medium high heat until it reaches a temperature of 350 degrees. Add the tortilla strips in batches and fry until just crisp, 20-30 seconds. Remove with a slotted spoon to a plate lined with paper towels and season immediately with salt.

Tomato- Tortilla Soup
Serves: 4

2 tablespoons olive oil
1 medium red onion, coarsely chopped
2 cloves garlic, chopped
1 cup dry white wine
8 overly ripe beef steak tomatoes, seeded and coarsely chopped
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper
Chopped cilantro
Diced avocado
Grated White Cheddar Cheese
Fried Tortillas

1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas. (You can use store-bought fried or baked corn tortilla chips instead of making your own.)

For a video/demo on how to make this recipe check out our B-Team video here.