Description
Discover the ultimate Tortilla Soup recipe that will warm your soul. Learn how to make this flavorful and comforting Mexican dish on our cooking website today.
Ingredients
- 6 (6-inch) corn tortillas
- 60 ml vegetable oil
- 120 g chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
- 960 ml chicken broth
- 1 can (14.5 oz (411 g)) crushed tomatoes
- 1/2 teaspoon (3 ml) coarse salt
- 360 g shredded cooked chicken
- 1 ripe avocado
- 60 g shredded beef (or alternative)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Dry and fry tortilla strips: Begin by drying out any fresh tortillas by placing them on a baking sheet in a 200°F oven for 10 to 15 minutes to reduce moisture. Slice tortillas in half, then into strips about 1/4-inch wide. In a 3-quart pot, heat oil on medium-high. Fry the tortilla strips in three separate batches until they become crisp and slightly golden. Transfer them to a plate lined with paper towels to drain excess oil.
- Cook the vegetables: Add the chopped onions to the same pot and stir them for about 2 minutes. Incorporate the chopped chile and continue cooking for an additional 2 to 3 minutes until both onions and chiles are soft. Stir in the minced garlic and sauté for another 30 seconds.
- Prepare the soup: Pour in the chicken broth, crushed tomatoes, and sprinkle in the salt. Turn up the heat until the mixture starts to boil, then reduce to a gentle simmer. Cover the pot and let it cook for 15 minutes. Add the shredded chicken and let it warm through.
- Assemble and serve: Prepare the avocado by removing the pit, peeling, and cutting it into 1-inch cubes. Distribute half of the tortilla strips into 4 separate bowls, then pour the soup over them. Place avocado pieces on top, sprinkle with cheese if desired, and add a garnish of the remaining tortilla strips and fresh cilantro. Serve each bowl with lime wedges on the side. Enjoy the dish and share your feedback with a review!
Notes
- Consider omitting the shredded chicken and beef for a vegetarian option. Instead, add more vegetables like corn, bell peppers, or zucchini for a hearty and flavorful soup.
- To achieve a creamy texture, blend half of the avocado with lime juice and a bit of broth before adding it to the soup for a velvety finish.
- Adjust the spice level by varying the amount of chile used or by incorporating hot sauce or diced jalapeños for an extra kick of heat.
