tortilla soup
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. ;-)
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 - corn tortillas
- 1 cup vegetable oil
- 1 - onion, chopped
- 2 cloves garlic, minced
- 1 - poblano pepper, seeded and chopped
- 1 tablespoon oregano, dried
- 1 teaspoon oregano, powdered
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika, smoked (spanish)
- 1 teaspoon red pepper flake (more if you like it spicey)
- 1 tablespoon cumin, ground
- 4 cups chicken broth (low sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup silver tequila
- 1 - tomato, diced
- 3 cups shredded cooked chicken (from rotisserie chicken)
- - salt to taste
- 1 - ripe avocado
- 1/2 cup queso fresco cheese, crumbled
- 1/2 cup chopped fresh cilantro plus more for garnish
- 1 - lime, cut into wedges
How To Make tortilla soup
-
Step 1Slice tortilla into ½ inch strips. Lay on cooling rack, exposed to the air overnight in order to dry them out.
-
Step 2In 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.
-
Step 3In 3-quart pot, take one tablespoon of the hot oil along with the onion and sauté for 3-4 minutes, or until translucent.
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Step 4Add garlic and poblano pepper and continue to sauté for an additional 2 minutes.
-
Step 5Add dried oregano and powdered oregano, cayenne, paprika, red pepper flake and ground cumin and stir in for 30 seconds.
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Step 6Add broth, tomatoes with juice, tequila and bring to low boil, reduce heat to simmer and leave covered and undisturbed for 20 minutes.
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Step 7Add chicken, cilantro, fresh tomatoes and continue to simmer for 10 minutes.
-
Step 8Season to taste with salt.
-
Step 9To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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