Monday, March 23, 2015
I don't often set out to make specific recipes, usually preferring to gather inspiration from a variety of recipes and make use of what I have. However, I was intrigued enough by this soup I came across on the Wednesday Chef to go out and buy the special ingredients needed. It's a simple potato soup that becomes a flavorful vegetarian tortilla soup by adding chipotle chiles in adobo, avocado, lime juice and crushed tortilla chips. It definitely lived up to the hype.
I'd never used chipotle chiles in adobo sauce before. Chipotle chiles are actually smoked jalapeños, and they are often marinated in adobo sauce, a blend of vinegar, garlic, tomato, paprika and other spices. They come in a little can, and since the recipe only calls for one or two chiles (we used one and a half), what to do with the rest? I chopped them up and divided them in an ice cube tray to freeze. Now I have several frozen cubes of chiles stored away that can easily be thrown into soups, stew, beans, etc. I'm already thinking of pulled beef with the smoky heat of adobo and chipotle served alongside parsnip mash or cornbread. Not to mention more of this soup. We are visiting Evan's parents right now in Florida, taking a break from the winter that never seems to end, so we will probably still be all about soups when we return.
A few changes I did make to the original recipe: I subbed in rutabaga for a third of the potatoes, since I ran out of potatoes and had extra rutabaga in my fridge. To keep it vegetarian, I used vegetable broth instead of chicken broth. I also added a cup of cooked lentils at the end, at the same time as the corn, to add protein to this otherwise carb-heavy dish. We found this soup to be so rich and tasty on its own, that we left off the shredded cheese, but you might decide otherwise. You can find the original recipe for Amelia Morris' corn, chile and potato soup over on The Wednesday Chef.