Name: Tortilla-Topped Taco Soup
Yield: 6
Ingredients: For the Soup:; 1 small yellow onion (6 ounces; 170 g), peeled; Two 5- to 6-inch Cubanelle chiles or banana peppers (3 ounces each; 85 g each); 4 medium garlic cloves, unpeeled; 2 small jalapeño peppers ( 2 ounces; 60 g), divided; Two 14.5-ounce ( 41 1g) cans fire-roasted diced tomatoes, undrained, divided; 2 tablespoons (3 0ml) neutral cooking oil such as vegetable or canola oil; 2 1/2 tablespoons h omemade taco seasoning or store-bought taco seasoning ( 21 g); 1 1/2 pounds ( 680 g) ground beef, 93% lean; 2 tablespoons ( 30 ml) tomato paste; 5 cups ( 1.2 L) homemade chicken stock or store bought lower-sodium chicken broth; Two 15.5-ounce ( 439 g) cans pinto beans, drained and rinsed; 1 cup frozen corn (5 ounces; 140 g); 1/2 cup crushed tortilla chips ( 1 ounce; 30 g), plus whole chips for topping; 2 teaspoons Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume; For the Salsa:; 10 ounces fresh tomatoes ( 285 g; about 3 medium), seeded and chopped (1 cup); 1/4 cup chopped fresh cilantro (1 ounce; 29g); 1 tablespoon (1 5ml) fresh lime juice from 1 lime; 6 ounces (170 g) medium Cheddar cheese, shredded (about 1 1/2 cups)

Tortilla-Topped Taco Soup

Tags: Beef Dinner Mexican Soup

Yield: 6

Ingredients

For the Soup:

1 small yellow onion (6 ounces; 170 g), peeled
Two 5- to 6-inch Cubanelle chiles or banana peppers (3 ounces each; 85 g each)
4 medium garlic cloves, unpeeled
2 small jalapeño peppers ( 2 ounces; 60 g), divided
Two 14.5-ounce ( 41 1g) cans fire-roasted diced tomatoes, undrained, divided
2 tablespoons (3 0ml) neutral cooking oil such as vegetable or canola oil
2 1/2 tablespoons h omemade taco seasoning or store-bought taco seasoning ( 21 g)
1 1/2 pounds ( 680 g) ground beef, 93% lean
2 tablespoons ( 30 ml) tomato paste
5 cups ( 1.2 L) homemade chicken stock or store bought lower-sodium chicken broth
Two 15.5-ounce ( 439 g) cans pinto beans, drained and rinsed
1 cup frozen corn (5 ounces; 140 g)
1/2 cup crushed tortilla chips ( 1 ounce; 30 g), plus whole chips for topping
2 teaspoons Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume

For the Salsa:

10 ounces fresh tomatoes ( 285 g; about 3 medium), seeded and chopped (1 cup)
1/4 cup chopped fresh cilantro (1 ounce; 29g)
1 tablespoon (1 5ml) fresh lime juice from 1 lime
6 ounces (170 g) medium Cheddar cheese, shredded (about 1 1/2 cups)

Steps

For the Soup: Halve onion. Cut 1 onion half through root end to create two quarters. Set aside remaining onion half.
Heat a large cast-iron skillet over high until hot and just smoking. Place the 2 onion quarters, Cubanelle chiles or banana peppers, garlic, and 1 of the jalapeños in hot skillet; cook, turning occasionally, until onion, garlic, and chiles are blistered and charred in spots, 3 to 8 minutes for garlic and onions and 5 to 10 minutes for chiles. Use tonga to transfer to a plate as they finish cooking; set aside, and let cool slightly, about 10 minutes.
Peel garlic and discard skins. Remove and discard stems, skins, and seeds from chiles. Transfer the charred onion, peeled garlic, and peeled chiles to a blender, along with 1 can of the tomatoes. Process until smooth, about 30 seconds; set aside.
In a large Dutch oven, heat oil over medium heat until shimmering. Add taco seasoning; cook, stirring constantly, until fragrant and sizzling, about 45 seconds. Add ground beef, and increase heat to high. Cook, stirring and breaking up meat with a wooden spoon, until browned, about 3 to 6 minutes. Add tomato paste; cook, stirring constantly, until tomato paste fully coats and slightly thickens beef mixture, about 1 to 2 minutes. Stir in stock, puréed chile-garlic mixture, beans, corn, crushed tortilla chips, 1 1/2 teaspoons of the salt, and remaining 1 can tomatoes. Bring to a simmer over medium-high heat; reduce heat to medium, and cook, maintaining a simmer and stirring occasionally, until flavors meld, about 10 minutes. Season with additional salt to taste, if desired.
For the Salsa: While soup is simmering, adjust oven rack to middle position and preheat broiler in oven. Chop the remaining onion half to equal 1/4 cup; finely chop remaining jalapeño chile to equal 1 tablespoon. (Reserve any remaining onion and jalapeño chile for another use.) In a small bowl, stir together measured chopped onion, jalapeño chile, fresh tomatoes, cilantro, lime juice, and remaining 1/2 teaspoon salt.
Using a ladle, divide soup evenly among 6 broiler-safe soup bowls, and place on a rimmed baking sheet. Top each bowl with a few whole tortilla chips and 1/4 cup cheese. Broil until cheese is melted, about 2 minutes. Top with prepared tomato-chile salsa before serving.