Tortilla soup (page 208)garnished with crumbled blue corn tortilla chips, and chopped cilantro and jalapeno
Alright, so I made a few modifications to this recipe. I know my way around tortilla soup; I've made plenty a pot-ful in my lifetime. Admittedly, I have never before made Isa's recipe exactly as it is written, but I believe my modified version is probably, dare I say it... better than the original.
First of all, instead of using two jalapenos and one poblano or bell pepper, I used two poblanos in the soup, and saved the jalapenos for garnishing at the table. I wanted to keep the soup relatively mild for the kids, and let the adults add spice as desired to individual bowls.
Probably the most important modification I made, in terms of flavor, was to roast the peppers. I just set them on the burner grate over my gas flame, giving them a turn every now and then with tongs, until they got nice and blackened all over. Then, I scraped off the blackened skin (mostly - I left little bits here and there for flavor), chopped them up, and proceeded as usual. I added the peppers to the pot after the onion had cooked, since they were already somewhat cooked by the roasting process.
Finally, I used a few crumbled up stale corn tortillas to thicken up the soup, instead of crumbled tortilla chips.
I left the rest of the recipe pretty much intact with no other changes. The result: delicious and satisfying!
