Warm up to a bowl of spicy tortilla soup by pureeing chiles, onion, tomatoes and garlic, and then simmering with shredded chicken and broth. Top this popular Mexican soup with crunchy tortilla strips, cheese, avocado, cilantro and lime juice.
| Level: | Easy |
Instructions
- Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
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Reviews
I know it asks for an ancho chili but replace it with a chipotle and like a tablespoon of the adobo sauce it comes in it adds a little more kick but mostly a nice Smokey flavor deepening the flavor it’s my absolute favorite change to the recipe I love queso fresco but I prefer Monterey Jack cheese for this as it melts into the soup
Excellent tortilla soup…………..truly the best I’ve had!! All foodies need to try this, no joke!
Very nice and tasty,I added a can of ro-tel and 2T tomato paste instead of fresh tomatoes and it worked.We added fresh lime juice and sour cream with tortilla chips to our bowls.There were a lot of flavors going on.Love it!I don’t know why anyone would only give 4 stars.
YUM!
The whole family loves this, even my 2 and 4 year old. It’s quick and easy to make.
This was a fantastic and quick meal!
I am a subscriber to the food network magazine and I have the issue where this soup came. It gives you step by step directions and a list of ingredients. If you would like I can email it to you….I am making this soup today …..blancaregia@hotmail.com
I read the comments prior to making the soup and made some minor adjustments. The cheese appears to be Queso Fresco. I used 1tbs of oil and cooked the chile/tomatoe/onion/garlic/ mixture after puree in a blender 5- mins. I added 6 cups of ckn broth. added chicken and cilantro and the 4-corn torts as called by the recipe. I let cool then refrigerated overnight. Served next day with Queso Fresco / Lime / Avocado/ Homemade tort strips..As one previous review suggest LIME is a must. Good game of UNO with my kids, wife and parents and the soup was gone… Very good comfort food.. I know the recipe doest not give exact measurements etc….but wing it I dont think you can go wrong. Letting the soup sit overnight I think let the flavors marry. I boiled my Anchos..A+++++
Super easy and delicious! Boil the dried chiles for 10-15 minutes to soften them before pureeing with the other ingredients.
Don’t be afraid of the minimal directions…there really isn’t anything more difficult to it. I used 6 tortillas to reach a nice thickness. The tortillas dissolve and add great flavor.
Make some yummy crunchy fresh tortilla strips for the topping: cut fresh corn tortillas into 1/4″ strips and fry briefly in about 1/4″ hot canola oil. Cook in small batches to get the best result. The soup is quite hearty and filling, and we got about 4 servings out of the recipe. Try it and enjoy!
Don’t be afraid of the minimal directions…there really isn’t anything more difficult to it. I used 6 tortillas to reach a nice thickness. The tortillas dissolve and add great flavor.
Make some yummy crunchy fresh tortilla strips for the topping: cut fresh corn tortillas into 1/4″ strips and fry briefly in about 1/4″ hot canola oil. Cook in small batches to get the best result. The soup is quite hearty and filling, and we got about 4 servings out of the recipe. Try it and enjoy!
After pureeing the chiles, onion, tomatoes, and garlic, fry in about tbsp olive oil. Add 6 cups broth/stock. The original recipe calls for 4 torn corn tortillas but I used 6 and cut them into strips. Unlike one of the other posts, I believe they are definitely necessary as they thicken the soup. I pressure cooked 2 bone in, skin on chicken breasts to get my chicken really tender before shredding to add to soup. But you could easily pick up a rotisserie chicken from the store if in a time crunch. Not a huge cilantro fan so I added about 1/4 cup instead of 1/2 cup. Add salt to taste. Garnish with recommended crisp tortilla strips, avocado, cheese, lime juice. The lime juice is a must as it adds a freshness and brings all the flavors out in the soup. This made a large pot of soup and my husband ate it for 3 days straight because he loved it so much! Very delicious and too difficult.