Real Recipes From Real Home Cooks ®

cold weather comfort food: autumn tortilla soup

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

The Autumn season is upon us, and the temps are beginning to slowly fall; along with the multi-colored leaves. The days are getting shorter, and the evening's longer. I’m bringing out my big guns (soup and stock pots), and beginning to contemplate all those yummy soups and stews that warm us up on those crisp Autumn evenings. This is my Autumn/Winter tortilla soup. It has a lot of hardy ingredients, and plenty of spices to keep our tummies warm and satisfied. And as a last trick, it winds up in the broiler. So, it has excellent presentation. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 3 serving(s)
prep time 30 Min
cook time 5 Min
method Broil

Ingredients For cold weather comfort food: autumn tortilla soup

  • 1 lg
    dried poblano chili
  • 2 Tbsp
    grapeseed oil, plus more for brushing
  • 2 md
    flour tortillas
  • 1/2 lg
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 1/2 tsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 1/2
    ground coriander
  • 1 tsp
    paprika, sweet or hot
  • 1 pinch
    cayenne pepper, or to taste
  • 3 c
    fresh chicken stock, not broth
  • 14 oz
    blanched and peeled tomatoes, or equivalent in canned tomatoes
  • 1/4 c
    cilantro, chopped, plus more for garnish.
  • 1 tsp
    salt, kosher variety, or to taste
  • 1 lb
    boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lg
    avocado, diced
  • 1/2 c
    pepper jack cheese, freshly grated
  • 1 c
    sharp cheddar cheese, freshly grated
  • lime wedges, for serving

How To Make cold weather comfort food: autumn tortilla soup

  • 1
  • 2
    Gather your ingredients
  • 3
    Soak the dried poblano in hot water for 20 minutes.
  • 4
    Remove the seeds, cut into 1/4-inch strips, and reserve.
  • 5
    Place a rack in the middle position, and preheat the oven to 350f (176c).
  • 6
    Cut the flour tortillas into 1/4-inch strips.
  • 7
    Place on a parchment-lined baking sheet, lightly brush with grapeseed oil, and sprinkle with a touch of sea salt.
  • 8
    Bake in the preheated oven until golden brown, about 8 to 10 minutes.
  • 9
    Remove from the baking sheet and reserve.
  • 10
    Add the 2 tablespoons of grapeseed oil to a soup pot over medium heat.
  • 11
    When the oil begins to shimmer, add the onions, garlic.
  • 12
    Sauté until onions soften, about 5 to 7 minutes.
  • 13
    Add the dry spices, and continue to sauté for an additional 2 minutes.
  • 14
    Add the diced chicken, and sauté until all the pink is gone, about 4 to 5 minutes.
  • 15
    Add the chicken stock, tomatoes, reserved poblano pepper, salt, and chopped cilantro.
  • 16
    Bring up to a boil, and then quickly back down to a light simmer.
  • 17
    Allow the soup to simmer for 20 to 40 minutes, uncovered, stirring occasionally.
  • 18
    Chef’s Note: At this time taste for proper seasoning… Is it hot enough?
  • 19
    Chef’s Tip: The colder the weather, the more heat I put into the soup.
  • 20
    Stir in the diced avocado, and allow the soup to simmer until the avocado is heated through, about 2 minutes.
  • 21
    Plate/Present (Serves 3)
  • 22
    Place a rack in the upper-middle position, and then set the oven to broil.
  • 23
    Add 1/3 of the pepper jack to the bottom of 3 oven-proof bowls.
  • 24
    Divide the soup between the three bowls.
  • 25
    Add 1/3 of the cheddar to the top of the soup.
  • 26
    Place the bowls in the oven, under the broiler.
  • 27
    Remove when the cheese is nice and bubbly, about 2 to 5 minutes.
  • 28
    Serve with the tortilla strips, and some slices of fresh lime. Enjoy.
  • 29
    Keep the faith, and keep cooking.