Tortilla Soup Recipe

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Tortilla Soup

cyndy ladas

By
@kyrel

I got the base for this soup from the movie Tortilla Soup, but I've tweaked it to my own personal taste. This soup makes a great start to any Cinco de Mayo celebration, or a good warm up on a chilly Fall night. Hope you enjoy it and let me know what you think.


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

5 clove
garlic peeled
10
roma tomatoes cored and quartered
3 Tbsp
olive oil, extra virgin
1
large yellow onion diced
10 c
chicken stock
1
dried chipolte stemmed and seeded (save the seeds)
3/4 lb
tortilla strips
1/2 c
chopped cilantro leaves
1
avocado; peeled, seeded, and diced
3
large chicken breast cut into bite size pieces
2 c
heavy cream
1/4 c
buttermilk

Directions Step-By-Step

1
Whisk together the heavy cream and buttermilk. Let stand in a warm place for 8 hours to make Crema
2
Place the garlic and tomatoes in a blender and beat until smooth
3
Heat the olive oil over low heat. Add the chicken and saute just until it looses the outside pink color; add the onions, salt and pepper and cook, stirring frequently, until onions are a pale brown and caramelized, about 10 minutes.
4
Stir in the tomato puree and cook another 10 minutes, stirring often
5
Pour in the chicken stock, and add in the chipotle chili, bring to a boil then reduce heat to a simmer and cook uncovered for 20 minutes. Stir in the tortilla strips and cook 10 minutes longer, until the strips are softened. Remove and discard the chili.
6
Serve with Crisp fried tortilla strips, cilantro, avocado chucks, lime wedges, and the cream and buttermilk mixture (Crema).
7
Sometimes I like to add a little kick to the soup so I'll add diced jalapeno or ghost peppers, but be careful as the ghost pepper really packs a punch.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Sodium
Other Tags: For Kids, Healthy