Rich and Tangy Pecan Tortilla Soup

Out here in Austin, we have a restaurant called Bouldin Creek Cafe.  At said cafe…they have a Pecan Chipotle Pesto Dip and Chips that is complex in flavor and a little difficult to identify all the flavors.  Inspired by the flavor profile of rich nutty pecans against smoky spicy chipotle, I started brainstorming….

I already and plans to make a Tortilla soup that night, and the rest is an experiment gone right.

PecanSopaAzteca_v2

Tips for prep: For the corn, I simply throw it on a hot skillet for a couple of minutes on high without touching it so it chars a bit on one side.  Then stir around and let it cook for another minute or two. Did the same for the Anaheim Peppers.

Ingredients

  • 3 C Veggie Broth
  • 2 Large (28oz) cans Muir Glen Fire Roasted Diced Tomato
  • 2 C Cooked Black Beans
  • 2 C Roasted Corn
  • 4 Anaheim Peppers Roasted
  • 1 small can Chipotle in Adobo
  • 1/2 T Chili Powder
  • 1 t Chipotle Powder
  • 1/2 T Garlic Powder
  • 1/2 T Onion Powder
  • 1 t Smoky Paprika (or regular is fine)
  • 1 – 2 T Honey
  • 2 T White Vinegar
  • A few tortillas
  • 3/4 C Pecans
  • Optional Items for serving:
    • Goat Yogurt (or greek)
    • Cilantro
    • Limes
    • Roasted Cherry Tomatoes
    • Chives (I used garlic chives that I snipped from my window garden)
    • Queso Fresco

Directions

  1. In a large pot, start heating up the two cans of diced tomatoes and the veggie broth. Bring it to a steady simmer, cover and let cook for about 10 minutes.  Then transfer to a blender/foodprocess and either 1. Carefully Pulse, then Blend (if you have a super secure food processor lid, or 2. WAIT until it cools off to blend, as it can explode if you don’t.  Pour half back into the pot, add the pecans and chills in adobo to the blender with the remaining soup, and blend well (add in more soup liquid if you need it for better blending.
  2. Return to the Pot and add in the Spices (chili powder, chipotle powder, cayenne, garlic, onion) and Honey.  Stir to mix well.
  3. Cover and cook for another 10 to 20 minutes at a steady simmer.
  4. Taste your soup and adjust seasonings as desired.  I added the vinegar here as I wanted it a bit tangier. If you’re happy with it now, leave it be!
  5. To make tortilla strips, simply cut the tortillas into thin slices, bake at 350 for about 10 minutes (watching carefully).
  6. To serve, Pour soup into bowl, top with Beans, Corn, Peppers, Chives, Yogurt, Cheese, Tomato, Cilantro and a squeeze of lime juice.PecanSopaAzteca
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