Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 2 or; 8 corn tortillas; 2 cans (14 ounces each) diced fire-roasted tomatoes; 2 tablespoons avocado oil; 1 large white onion; 1½ teaspoons sea salt; 1 teaspoon ground cumin; ¼ teaspoon dried oregano; 3 garlic cloves; 4 cups water or; 3 cups cooked black beans; 1½ cups fresh or frozen corn kernels; Freshly ground black pepper; Diced avocado; Sliced radishes; Fresh cilantro; Crumbled Cotija cheese; Lime wedges

Previous

Next

Tortilla Soup

Are you craving a warm and comforting soup that is packed with flavor? Look no further than tortilla soup! This delicious Mexican dish is bursting with spices, tender chicken, and crunchy tortilla strips. In this article, we will explore the origins of tortilla soup, its ingredients, and how to make it at home.

Origins of Tortilla Soup

Tortilla soup is a traditional Mexican dish that has a rich history dating back centuries. It is believed to have originated in Mexico City, where it was first created by the Aztecs. The Aztecs used to make a similar soup called “tlacoyo,” which consisted of maize dough cooked in water and served with various toppings.

Over time, the recipe evolved, and additional ingredients such as tomatoes, onions, and chilies were added to enhance the flavors. Today, tortilla soup is enjoyed not only in Mexico but also around the world.

Ingredients

To make a delicious tortilla soup, you will need the following ingredients:

Chicken broth
Tomatoes
Onions
Garlic
Chili peppers
Cilantro
Avocado
Lime
Tortilla strips
Chicken
Spices (cumin, chili powder, paprika)

These ingredients come together to create a mouthwatering soup that will warm your soul.

Making Tortilla Soup

Making tortilla soup is a relatively simple process that can be done in just a few steps. Here’s how:

Start by saut√©ing onions and garlic in a pot until they become fragrant.
Add the tomatoes, chili peppers, and spices to the pot and cook until the tomatoes soften.
Pour in the chicken broth and bring the mixture to a boil.
Add the chicken to the pot and simmer until it is cooked through.
Once the chicken is cooked, remove it from the pot and shred it into small pieces.
Return the shredded chicken to the pot and stir in cilantro.
Simmer the soup for a few more minutes to allow the flavors to meld together.
Serve the soup hot, topped with avocado slices, lime juice, and crunchy tortilla strips.

Now you’re ready to enjoy a bowl of homemade tortilla soup!

Conclusion

Tortilla soup is a delicious and versatile dish that can be customized to suit your taste preferences. Whether you prefer it spicy or mild, with chicken or vegetarian, this soup is sure to satisfy your cravings. So why not give it a try and indulge in the flavors of Mexico?

Frequently Asked Questions

Q: Can I make tortilla soup without chicken?

A: Absolutely! You can omit the chicken and use vegetable broth instead to make a vegetarian version of tortilla soup.

Q: How long does tortilla soup last in the fridge?

A: Tortilla soup can be stored in the fridge for up to 4-5 days. Just make sure to keep it in an airtight container.

Q: Can I freeze tortilla soup?

A: Yes, you can freeze tortilla soup. Just let it cool completely, transfer it to a freezer-safe container, and store it in the freezer for up to 3 months.

Q: What are some optional toppings for tortilla soup?

A: Some popular toppings for tortilla soup include sour cream, shredded cheese, diced onions, and jalapenos.

Q: Can I use store-bought tortilla strips instead of making my own?

A: Of course! If you don’t have the time or desire to make your own tortilla strips, you can easily find pre-made ones at the grocery store.

Q: Is tortilla soup gluten-free?

A: It can be! Just make sure to use gluten-free tortilla strips or omit them altogether if you have a gluten sensitivity.

Q: Can I make tortilla soup in a slow cooker?

A: Absolutely! You can adapt the recipe to be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: Can I add other vegetables to tortilla soup?

A: Definitely! Feel free to add your favorite vegetables such as corn, bell peppers, or zucchini to enhance the flavors and textures of the soup.

Q: Can I make tortilla soup spicier?

A: Absolutely! If you prefer a spicier soup, you can add additional chili peppers or a sprinkle of cayenne pepper to amp up the heat.

Tortilla Soup

Prep20 min

Total1 hr

Servings4

2 fresh ears of corn (, with husks removed)
4 or 5 large cloves of garlic (, peeled)
1 small onion (, approximately 3 ounces, peeled, trimmed, and quartered)
1 small jalapeno pepper (, trimmed and seeds removed)
2 tablespoons of corn oil
2 corn tortillas (, cut into 1-inch squares)
2 large ripe tomatoes (, approximately 1 pound, peeled, seeded, and coarsely chopped)
2 tablespoons of tomato paste
2 to 3 teaspoons of ground cumin
2 quarts of chicken stock
Kosher salt and freshly ground black pepper (, to taste)
2 corn tortillas
1 ripe avocado
1 large cooked chicken breast (, boned and skinned)
1/2 cup of grated Cheddar cheese
1/4 cup of chopped fresh cilantro leaves

Use a large knife to carefully scrape the kernels off the corncobs. Set them aside and keep the cobs.
Coarsely chop the garlic, onion, jalapeno pepper, and corn kernels using a food processor with a steel blade or a large knife. Keep them aside.
Heat oil in a large soup pot. Add the tortilla squares and cook over low heat until slightly crisp. Stir in the chopped vegetables and simmer until coated with oil, without browning.
Add tomatoes, tomato paste, and 2 teaspoons of cumin. Simmer for about 10 minutes. Slowly pour in the stock and add the corncobs. Cook over low heat until the soup is reduced by one third.
Remove the corncobs and puree the soup in a blender or food processor until smooth. If desired, pass the soup through a fine strainer. Return to a clean pot and season with salt, pepper, and additional cumin to taste.
Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange them on a small baking tray. Bake until crisp, around 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tort

Chicken Recipes, Food Processor, Mexican Chicken, Poultry, Soup, Tomato, Tomato Soup, Tortilla Soup, Vegetable, Vegetable Soup