Wonderful pumpkin variation of traditional tortilla soup perfect to warm you up on a chilly autumn day.
2 pounds ripe plum tomatoes halved and seeded
2-4 jalapenos(to taste), stemmed, halved and seeded if desired
1 large white onion, peeled, cut in 8ths
4 cloves peeled garlic
2 tablespoons extra virgin olive oil, plus more for serving
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons each whole cumin seeds and coriander, toasted in a dry skillet and ground
1 teaspoon dry Mexican oregano,hand crushed
1 15oz. can pumpkin puree(not pumpkin pie mix)
1-28 oz. can whole or puree of plum tomatoes with juice
5 cups chicken stock
1 chipotle in adobo,out of a 4 oz can(not the whole can)
1-12 oz bottle beer
1 cup fresh tortillas cut in thin strips or crushed packaged tortilla chips to thicken
2 roasted chicken or poached chicken breast halves,shredded (optional)
1/4 cup fresh chopped cilantro plus more for garnish
additional suggested garnishes for service: mexican cream,creme fraiche or sour cream
crumbled queso fresco, shredded cheddar or jack cheese
drizzle of extra virgin olive oil
Tortilla chips, avocado slices, lime wedges, chopped scallions, thinly sliced fresh jalapeno
No nutrition information available
Preheat oven to 450 degrees with oven rack in upper middle position.
Put tomatoes and jalapenos, garlic cloves and onion on a large baking sheet and drizzle with olive oil, salt and pepper. Toss to coat vegetables evenly on sheet and arrange in a single layer for even roasting.
Place sheet in oven and roast @20 minutes, then finish under broiler 3- 5 minutes until vegetables are slightly charred. Remove from oven and set aside to cool. Toast cumin and coriander seeds in a small dry skillet until just smoking. Grind toasted seeds in a spice grinder and set aside.
While vegetables are roasting and cooling, heat chicken stock to a low boil over medium heat. Add chicken breasts halves (if using) to slowly boiling stock and poach until meat is just cooked through and no longer pink (15-20 minutes.) Remove breasts from stock and set aside to cool. Remove stock from heat and allow to cool. Hand shred cooled chicken and reserve on a plate to add to soup later.
Puree roasted vegetables in a blender along with the canned chipotle in adobo and about 1/2 cup of the cooled chicken stock.
Heat a large dutch oven over medium high heat. Add vegetable puree to hot pot along with dry Mexican oregano, reserved toasted ground cumin and coriander, canned tomatoes, pumpkin puree, remaining chicken stock and beer. Bring to a boil, then reduce heat to a low simmer.
Add tortilla strips or tortilla chips and cook 20 minutes. Taste soup and adjust for salt.
Pour soup into another pot or large bowl and cool to room temperature.
Ladle cooled soup in batches into a blender or food processor and puree until smooth, returning blended soup to original cooking pot as batches are pureed.
Add 1/4 cup fresh chopped cilantro and reserved cooked shredded chicken(if using) and reheat soup just until chicken is warmed through,about 10-15 minutes.
Serve topped with any or all suggested garnishes.