Classic Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

MEXICAN TORTILLA SOUP

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

TORTILLA SOUP

Steps:

• Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

AUTHENTIC TORTILLA SOUP

Steps:

• Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
• Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
• Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
• Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
• Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
• Enjoy!

CLASSIC TORTILLA SOUP

Steps:

• Render the bacon until lightly crispy. Add red onion, garlic, celery, and seasonings. cook on low med-high heat for about 5 minutes.
• Add Chicken Broth and remaining ingredients. Cook on high heat until reaches a boil. Simmer for about one hour.
• Serve in bowls and top with garnishes.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.

TORTILLA SOUP

Steps:

• In a saucepan over medium heat, toast the chilies on all sides. (They are toasted when the skins bubble and turn color; don't let them burn.) Transfer to a bowl and cover with water (about 1/4 cup).
• Fill the saucepan with 1/4 inch oil and heat to 350 degrees, until the oil shimmers. Fry the tortilla strips in 3 batches until golden, about 2 minutes per batch. Drain on paper towels and set aside. Let the oil cool, then discard.
• Place the saucepan back over medium heat. Add 1 tablespoon corn oil. Add the onion and garlic and sauté until soft, about 5 minutes, then scrape into a blender. Drain the chilies and coarsely chop; add about half of each kind to the blender, along with all the tomatoes. Blend until smooth. Add about 4/5 of the fried tortillas and pour in 3 cups of the broth. Blend for a minute. Season to taste. The soup should have a gentle, smoky heat. If it is too mild, blend in the remaining chilies to taste.
• Pour the soup into the saucepan and simmer, continuing to stir in broth until the soup is like a light bisque. Season to taste with salt and lime juice. Ladle it into bowls, garnishing it with avocado and tortilla strips. Serve with a wedge of lime.