Smoky tortilla soup for a potluck

While Debbie and I knew of the after worship potluck for a week or so, we didn't learn of its theme until late last night. Debbie was told the theme is Mexican after a phone call to the hostess. My initial thought was to prepare tortilla chips and salsa. All I needed were tomatoes since we have tortilla chips in the cupboard.

I changed my mind after returning from the corner market (appropriately named the Busy Spot!). I didn't want to duplicate another dish at the potluck. So I prepared a large pot of smoky tortilla soup. As it turned out, I made a good move. Another person brought chips, salsa and guacamole. With tacos, taquitos, flautas and enchiladas, the soup was a winner. Most enjoyed its flavor and mild bite.


I cooked the soup out on the patio this morning. With the range and oven in the shop for repairs, I've been cooking most of our meals over the two-burner Camp Chef stove. The soup was similar to my recipe from September 2010. Smoked paprika and chipotle powder gave the soup a smoky flavor. And canned crushed tomatoes stood in for tomatillos.



I prepared the soup base at home. Corn tortillas strips, shredded cheddar cheese and chopped cilantro (for garnish) went into containers. Once we arrived at the the potluck, the hostess let me re-heat the soup on her range. I dumped the tortilla strips into the soup and heated it until they dissolved into the soup. The soup was served with cheese and cilantro on the side.