Let me tell you...this was orgasmically good! It reminded me a bit of the creamy, spicy corn soup that I made (and you loved!) last year but was even better with the heat from the adobo sauce, the thickness from the tortilla chips and the tang of the tomatoes and lime juice. For some additional freshness, I decided to make a quick pico de gallo to top the soup. Delicioso! You can bet that this will be in my regular rotation from now on and will make an appearance as a starter in a future Mexican or Southwestern-inspired meal. Try it and you'll see what I mean!
SPICY TORTILLA BISQUE
Nonstick cooking spray or 1/2 tablespoon olive oil
1 cup chopped onion, finely chopped
1/2 cup chopped bell pepper (any color is fine), finely chopped
2 large cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin powder
2 tablespoons (more or less) minced chipotle chilies in adobo sauce (including sauce)
4 cups vegetable broth (or 4 cups water and one vegetable bouillon cube)
6 tablespoons fresh chopped coriander (including the stems)
1 cup corn kernels (fresh, frozen or canned)
1 large tomato, diced
1 cup broken tortilla chips (preferably unsalted or lightly salted)
1/4 cup whipping cream
Scant bit of sugar, to taste (optional)
Juice of 1/2 lime
Pico de gallo, for serving (recipe follows)
Crumbled tortilla chips, for serving
Lime wedges, for serving
PICO DE GALLO
In a small bowl, mix 1/3 cup diced tomatoes, 1 tablespoon finely minced red onion, 1 tablespoon fresh chopped coriander, the juice of half a lime and salt to taste. Set aside.
1. Heat the cooking spray or oil in a medium pot over medium heat. Once warm, add the onions, bell pepper and garlic and saute until the onion is just beginning to brown.
2. Add the tomato paste, cumin powder and chipotles and give it a good mix.
3. Pour in the broth and stir in 4 tablespoons of the coriander. Mix well and bring to a boil. Reduce the heat the low, cover and simmer over low heat for 10-15 minutes.
4. Add the corn kernels, tomato and tortilla chips and cook for about 5 minutes or until the tortilla chips are nice and soggy and beginning to disintegrate. Then add the remaining 2 tablespoons of fresh coriander
5. Puree the soup using an immersion blender (my favorite kitchen gadget at present!) or a regular blender.
6. Mix in the whipping cream and season with sugar to taste (if using) and lime juice.
7. Serve garnished with a spoon of the pico de gallo, crumbled tortilla chips and a wedge of lime.