A Tortilla Soup From the Top 10

DEAR SOS: A few years ago you published a recipe for a delicious tortilla soup. Can you please print it again?

FERN M. STEINER

San Diego

DEAR FERN: Is this it? It’s from Mayi Brady in the Times Test Kitchen and was one of our best recipes in 1999.

Tortilla Soup

Active Work and Total Preparation Time: 25 minutes

1 tablespoon oil

2 onions, sliced

6 cloves garlic, chopped

1 ear corn, husk and silk removed

1 (6-ounce) can tomato paste

1 chipotle chile packed in adobo sauce, or more to taste

4 (14 1/2-ounce) cans vegetable broth

1 avocado

1/4 pound Jack cheese, grated

1/2 cup chopped cilantro

1 cup tortilla strips

Heat the oil in a large saucepan over medium-high heat, add the onions and cook, stirring, 2 minutes. Add the garlic, lower the heat to medium-low and continue cooking, covered, 10 minutes.

While the onions and garlic cook, roast the corn in a dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut the kernels from the cob and set aside.

Add the tomato paste and chipotle to the onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add the vegetable broth and bring to boil. Simmer 5 minutes.

While the soup simmers, chop the avocado.

Puree the soup in a blender in small batches, returning each batch to the pan and combining well.

Divide the cheese, avocado, cilantro, corn and tortilla strips among 4 bowls and ladle the soup over the top.

4 to 6 servings. Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.