Tortilla Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 6 tablespoons cooking oil
- 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 4 large cloves garlic, smashed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 3 cups canned crushed tomatoes in thick puree
- 2 bay leaves
- 2 1/2 teaspoons salt
- 1/4 cup lightly-packed cilantro leaves
- 3 tablespoons chopped cilantro (optional)
- 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1 avocado, cut into 1/2-inch dice
- 1/4 pound Cheddar, grated
- Lime wedges, for serving
Nutrition Info
Per Serving
- Calories: 864 kcal
- Carbohydrates: 56 g
- Dietary Fiber: 12 g
- Fat: 45 g
- Protein: 66 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
- In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
- To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.
Yield: 4 servings
3. Still Hungry?
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
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Most Helpful Reviews
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Cook Chicken longer than one minute!
Mike - December 21, 2007 10:32:22 AM PSTThis is really good...but you need to cook the chicken for more than one minute!
19 of 25 found this review helpful.
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Great Soup, loved it!
Orquidea03 - January 1, 2008 08:04:22 PM PSTI had a craving for this type of soup and my favorite restaurant in the area discontinued soups from their menu, so I had to search for a good recipe for it until finally I found this one, I would not change any of the ingredients of the recipe, I even added a bit more garlic and used more tortillas with it. My neighbors loved it, my children too, I even shared a tiny cup with my best friend at work. The flavor is so special! Next time I will try it without pureeing it since we do not mind the onions, etc. The spicy hot flavor was a little high for me, but in the end I think my throat and tongue got used to it and I enjoyed every drop. The smell of it when I was cooking it was delicious. Next time I will double the recipe to freeze whatever is left over.
18 of 23 found this review helpful.
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Replace Cheese
snookie4339 - January 2, 2008 09:12:08 AM PSTI've been making this soup for a long time except that I like it better with Monterrey Jack Cheese, don't care much for cheddar in my tortilla soup. Very easy to make. Happy tastings!
13 of 15 found this review helpful.
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Modifications
lauriethomas428 - December 28, 2007 09:00:50 AM PSTGreat recipe but I made some modifications -
- Cut garlic down to one large clove, I'm a garlic lover but four seemed a bit much
- Didn't puree, I like the texture of the onions
- For lower fat, you can place sauteed onions and garlic on paper towels, remove excess fat from pan. Put onions and garlic back in pan on medium heat and add spices.
- Cook the chicken as long as you feel comfortable but one minute is 'way too short, must be a typo
Lovely showy soup with a rich taste, easy cooking.12 of 16 found this review helpful.
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Good recipe...my two cents worth...
Hey Jude - January 14, 2008 07:30:07 AM PSTI love this recipe but in my version...
-I use any kind of left-over COOKED chicken (breaded too!) and pork chops.
-I reduced the fat in this recipe by putting the tortillas strips, on a olive oil coated pan. Coat the tortillas lightly with a brush and sprinkle on garlic salt and cayenne! Bake in the oven for a few minutes until crunchy and lightly brown, about 10 mins. at 375 degrees. I reserve these strips for topping, not in my soup!
-I add 1/2 cup or more of white or yellow cornmeal whisk with a 1/4 cup of milk and add to the broth. Stir often and cook until thickened for a few minutes. Awesome texture.
With the pureed tomatoes I add my homegrown dried crushed red cayenne peppers! To taste.
-Try a can of rinsed canned black beans or rinsed small red beans but any small bean with work!
-I top with the sliced tortillas, a dollop of low fat sour cream and chopped chives!
Good luck and happy cookin' ya'll! Hot and good!5 of 5 found this review helpful.
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