| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 11 cloves garlic
- 4 medium sized onions, quartered
- 11 fresh green Anaheim chiles
- Olive oil
- 8 cups chicken stock
- 6 cups plum tomatoes (whole or crushed)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 1/4 pounds tortilla chips
- Salt
- Freshly ground black pepper
- Cotija cheese
- Cilantro leaves, chopped
- 9 ripe tomatoes
- 7 fresh jalapenos
Instructions
- Preheat an oven to 350 degrees F.
- Place the tomatoes, jalapenos, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside.
- Into a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes. *Remove stock pot from the flame and pour the contents into a blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup to a clean pot and simmer to keep warm until you’re ready to serve. Garnish with tortilla strips, cotija cheese, and cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 640 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 16 g |
| Cholesterol | 7 mg |
| Sodium | 1664 mg |
Reviews
I love this recipe. First saw it in TV and since then, it’s my go-to Tortilla Soup.
I’ve made Tortilla Soup using this recipe as my basic guide twice now and it is amazing. I make my own stock, and then put in all the chicken meat in, making it a meal. I also put in sweet corn kernels, and add chopped avocado and chopped jalapenos as optional garnishes. I make a HUGE batch and then freeze containers of it – it freezes really well.
ALSO: I find it easiest to puree all the roasted veg in the food processor and THEN add them to the stock.
Amazing soup, best tomato soup I’ve ever made/eaten
A fantastic spicy southwestern soup.
This soup is very good. I did make half a batch instead of a full one like some of the people suggested.
For the person who said it was not as creamy – I am not sure if everyone realizes this but you have to put tortillas into the soup. They melt into the soup and then when you puree it it becomes thicker.
Alll in all a keeper!!
For the person who said it was not as creamy – I am not sure if everyone realizes this but you have to put tortillas into the soup. They melt into the soup and then when you puree it it becomes thicker.
Alll in all a keeper!!
Hi, I live about 1 hour away from Santa Fe. When we saw this episode we packed up and went for the weekend. We went to all same places. My favorite was this tortllia soup, it was more creamy and smooth at the market, & also had chicken in it. I guess I was hoping for the same taste, but it wasn’t. I guess I’ll have to leave it to them to make! Jill
The only negative about it was the amount – you could easily cut this in half and still have plenty. Next time I might seed the jalapeno peppers. It is spicy but good. I added more traditional toppings – cheese, sour cream, and avocado with the tortilla chips and it was really good. I will make this soup again.
The recipe is delicious. I added a few items such as celery, bay leaves, pasila chilies instead of anaheim chilies and 1 cup of milk. It was very tasty!! Loved it
I love this recipe! I’ve made it 3 or 4 times already and everyone including my 2 year loves it. I do cut the ingredients down by half and sometimes I mix the peppers up a little since my grocery store doesn’t always carry the ones I need. I love the consistancy of this soup, too.
This recipe was farely simple to make however,it makes more than eight servings. I can safely say it makes double that amount.