Out of sorts and season
Hello there. It has been longer than I would have liked, but my July has been swallowed by a film shoot that requires me on set every day, weekends thankfully excluded. The long crazy hours, combined with catered on-set food, has made me realize a few things: 1) even if it were just to scramble a few eggs, I actually, actively, miss my time in the kitchen; and 2) when I’m not around, Terence lives off of Corn Pops, pan-fried chicken, and tunafish sandwiches. Not the worst way to live, but I suspect he’s looking forward more than I am for this film to wrap.
I made this soup a while ago, and was all ready to post it, but then The Heat came and I hid it away. Posting a spicy, hot soup in this weather wasn’t exactly going to draw me more readers, I figured. But then I thought, why not post it for when the heat does ever break? It’s delicious, budget-friendly, and great with a cold beer and salad.
You can easily substitute the tortilla strips with regular, store-bought chips, but if you have the extra time (and when the temperature drops a bit), the extra effort is worth it.
Steak Tortilla Soup
Adapted from www.poorgirleatswell.com
For Tortilla Strips
Small corn tortillas, cut into 1″ wide strips
Paprika, dried oregano, and sea salt
0.2 lbs of thinly cut steak, cut into pieces
½ teaspoon of ground cumin
1 large onion, diced
½ jalapeno pepper, diced
2-3 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced
3 cups of broth
1 corn tortilla, torn into pieces
2 cans of black and/or kidney beans, drained and rinsed
1 15 oz can of diced tomatoes
Preheat oven to 350 degrees. Line tortilla strips on a greased or lined baking sheet. Pour a few tablespoons of canola oil into a small bowl, along with ½ teaspoon of paprika, oregano, and sea salt, and mix. Using a brush, lightly brush each tortilla strip with the oil mixture. Place into hot oven for about ten minutes, or until the strips are golden brown. Remove from oven and let cool.
Meanwhile, season steak with cumin, some salt and cracked black pepper and let sit for a few minutes. In a soup pot, heat 2 tablespoons of canola oil, and add seasoned meat. When meat has browned on the outside, add minced garlic, the diced onion and diced jalapeno pepper. Sautte until onion is translucent and beginning to brown. Add chipotle peppers, beans, diced tomatoes, broth, and the tortilla pieces.
Bring to a boil, and then let it simmer for about 25 minutes. Taste and add salt if needed. Serve, topped with tortilla strips and scallions or cilantro.
Favorite Chopped Green Salad
Romaine Lettuce, washed and torn or chopped into bite-size pieces
1 bunch of scallions, chopped
Handful of mint leaves, chopped
Handful of parsley, chopped
½ large cucumber, diced
Olive oil, lemon juice, salt and grated Parmigiano-Reggiano cheese
Combine all washed vegetables in a bowl. Drizzle 1-2 tablespoons (depending on your preference) of olive oil, followed by a generous squeeze of fresh lemon juice. Sprinkle lightly with sea salt and some grated cheese. Toss so all leaves are coated; taste and adjust salt and lemon amounts if necessary.