Mexican Veggie Tortilla Strip Soup

Ingredients

Estimated total cost: €7.03 · €1.17/serving

• 2 pounds (about 10) large plum (Roma) tomatoesEst. price €1.80–€3.50
• 2 medium onions, peeled and halved (about 1 pound)Est. price €0.60–€1.20
• One 1 1/2-pound butternut squash, peeled, halved, seeded, and cut into 1/2-inch cubesEst. price €1.80–€3.00
• 1 teaspoon kosher saltEst. price €0.02–€0.05
• 2 teaspoons olive oilEst. price €0.08–€0.15
• 4 large garlic cloves, unpeeledEst. price €0.20–€0.40
• One 3-inch cinnamon stickEst. price €0.15–€0.30
• 6 black peppercornsEst. price €0.03–€0.08
• 1 large jalapeoEst. price €0.25–€0.50
• Two 5 1/2-inch corn tortillas cut in halfEst. price €0.10–€0.20

Steps

1. 1

   In a large Dutch oven or heavy pot, melt 3 tablespoons of butter over medium heat. Once the butter begins to bubble, add the shrimp and stir well to ensure they are coated evenly. Season the shrimp with salt and cook while tossing occasionally until they turn bright pink and start to curl, approximately for 2 minutes. Using a slotted spoon, carefully transfer the cooked shrimp to a plate.

2. 2

   In a pot, mix together onion, garlic, jalapeño, and corn. Cook the mixture while stirring frequently until the onion becomes soft and translucent, approximately 4 minutes. Add paprika to the pot followed by 1 tablespoon plus 1 teaspoon of Diamond Crystal salt or 2¼ teaspoons of Morton kosher salt. Pour in 6 cups of water and raise the heat to high to bring it to a boil. Once boiling, lower the heat to medium-low and let it simmer gently as you get ready to make the chochoyotes. A slight reduction in broth volume is acceptable during this process.

3. 3

   In a large bowl, mix the fresh masa with the remaining 1½ tsp of Diamond Crystal salt or 1 tsp of Morton kosher salt. Grate the rest of the butter using the large holes of a box grater directly into the bowl, or cut it into small pieces and add to the mixture. With your hands, knead the dough for about 4 minutes until the salt and butter are thoroughly combined.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Tortilla soup is a traditional Mexican dish that has been enjoyed for generations. The combination of spices like chipotle chile powder and cumin reflects the rich flavors of Mexican cuisine.

• Seasonal note

  This Mexican Veggie Tortilla Strip Soup is best made in the fall when tomatoes, squash, and potatoes are in season. Fresh cilantro adds a burst of flavor in the summer months.

• Health note

  This soup is a nutritious option, providing a good amount of fiber and vitamins A, C, and K. With only 4g of fat and 320 calories per serving, it can be a healthy choice for those watching their calorie intake.