tortilla soup

How To Make tortilla soup

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card