Real Recipes From Real Home Cooks ®

tortilla soup

(1 rating)
Recipe by
Geoffry Le Cher
Hoover, AL

Time to get back into the swing of things with a Southwestern traditional dish that is filling, wholesome and downright delicious! Southwestern cooking and the use of peppers and chilies in my dishes have always given me great joy, both in the preparation as well as the consumption. ;-)

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For tortilla soup

  • 6
    corn tortillas
  • 1 c
    vegetable oil
  • 1
    onion, chopped
  • 2 clove
    garlic, minced
  • 1
    poblano pepper, seeded and chopped
  • 1 Tbsp
    oregano, dried
  • 1 tsp
    oregano, powdered
  • 1 tsp
    cayenne pepper
  • 1 tsp
    paprika, smoked (spanish)
  • 1 tsp
    red pepper flake (more if you like it spicey)
  • 1 Tbsp
    cumin, ground
  • 4 c
    chicken broth (low sodium)
  • 1 can
    (14.5 oz) diced tomatoes, undrained
  • 1/4 c
    silver tequila
  • 1
    tomato, diced
  • 3 c
    shredded cooked chicken (from rotisserie chicken)
  • salt to taste
  • 1
    ripe avocado
  • 1/2 c
    queso fresco cheese, crumbled
  • 1/2 c
    chopped fresh cilantro plus more for garnish
  • 1
    lime, cut into wedges

How To Make tortilla soup

  • 1
    Slice tortilla into ½ inch strips. Lay on cooling rack, exposed to the air overnight in order to dry them out.
  • 2
    In a shallow sauce pan, heat oil to 350-400 and add strips in batches and fry until golden – 2-3 minutes. Place on paper towel-lined plate to drain and cool.
  • 3
    In 3-quart pot, take one tablespoon of the hot oil along with the onion and sauté for 3-4 minutes, or until translucent.
  • 4
    Add garlic and poblano pepper and continue to sauté for an additional 2 minutes.
  • 5
    Add dried oregano and powdered oregano, cayenne, paprika, red pepper flake and ground cumin and stir in for 30 seconds.
  • 6
    Add broth, tomatoes with juice, tequila and bring to low boil, reduce heat to simmer and leave covered and undisturbed for 20 minutes.
  • 7
    Add chicken, cilantro, fresh tomatoes and continue to simmer for 10 minutes.
  • 8
    Season to taste with salt.
  • 9
    To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among the individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.