At Our Kitchen Table:

Dimitri's
Tortilla Soup Magritte
serves 10

For many years, there was a little restaurant in Tucson (Cafe Magritte) that served the most amazing tortilla soup. Unfortuanatly it's no longer around, but through years of frequenting the cafe and a little experimentation, Dimitri had reproduced the recipe.

It is very rich, and makes a wonderful meal, yet it is surprisingly easy to prepare. There are several ready made ingredients that you may substitute with fresh ones if you have them. (e.g.: chicken stock for the chicken base)

I have served this to groups of 20 or more and it always gets accolades. Thanks to Raquel for reminding me about this wondeful soup.

Ingredients:

1 Large chopped red onion

1/2 Stick butter

1 - 27oz can Red Peppers (Roasted Red Pimentos)

1 - 12oz can Green Chiles

5-6 Cloves Minced Garlic

1 1/2 - Cups Frozen Corn

1 Tablespoon Black Pepper

1 Tablespoon Poblano Sauce

1/2 Teaspoon Cumin

1 Tablespoon Chicken Base

3 Cups Cooked Diced Chicken

1/2 Bunch Chopped Cilantro Leaves

2 Tablespoons Fresh Lime Juice

2 Cups Grated Chedder

1 Cup Refried Beans

1 Pint Sour Cream

2 Chopped Tomatoes

10-20 Lime Wedges

Broken Up Tortilla Chips

Preparation:
Saute onions in butter until soft, add red peppers, green chiles, garlic, corn, pepper, poblano, cumin and chicken base. Stir until blended and cook for 10 min on medium heat, add diced chicken and cook for another 10 minutes. Turn heat off.

Add to mixture refried beans, 1 1/2 cups hot water, chicken base, lime juice and heat through.

To Serve:
Sprinkle w/broken tortilla chips, dollop sour cream on top, garnish with chopped tomatoes, lime wedges and cilantro leaves.

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