My 5-year-old kid and I developed this incredibly simple and delicious crab cake recipe.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
Ingredients
- 10 (6-inch) corn tortillas, cut into 1/2-inch strips
- 1 ½ cups vegetable oil for frying
- salt to taste
- 4 cups chicken broth
- 1 cup fresh cilantro leaves
- 2 large tomatoes
- 1 large onion
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 1 teaspoon salt, or to taste
- 2 avocados — peeled, pitted, and diced
Instructions
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion, and cilantro until completely puréed.
- In a saucepan, heat chicken broth, chipotle chili, and puréed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Reviews
Aug. 2022. Awesome recipe… loved the flavor. Although it could be a bit spicier. I did make a couple of tweaks though. I used two tablespoons of the chipolte peppers, and a can of pinto beans, along with a shredded chicken breast. Iam not a fan of cilantro, so I substituted with a half cup of fresh parsley and a half cup of fresh basil. This was done to make it more like a meal. I also cheat a little. I quartered the tomatoes and onion, and put the herbs and peppers in whole, as well as the pinto beans with the stock. With this all in the pot, I then use an immersion blender and emulsify everything together. Bring to a boil and lower to a good simmer. Add chicken and continue to simmer for at least another fifteen minutes to allow the chicken to absorb the flavor. Enjoy!
I made this vegan by substituting chicken broth with vegetable broth and used jackfruit for pretend chicken bits. The adobo seasoning was just right. I used parsley because we don’t like cilantro, and added lime. Forgot the tomatoes, so I set them up as a garnish. Yum.
This soup packed a ton of flavor. I thought it was very tasty. I would not add the salt- mine was on the salty side. I used About a cup and a half of cilantro- was perfect
Mine turned out unflavorful. Used low sodium chicken stock which would be part of the problem.
Oh My Gosh this is by far the most delicious soup I personally have ever made!
A good soup with a recipe that couldn’t be easier. When blending, I added a whole chipotle pepper and about 3 tablespoons of the adobo sauce it was packed in. We’ll be using what’s left over to throw into a slow cooker with black-eyed peas and ham hocks. Next time I try this soup, I’ll add beans and corn as someone else suggested.
Loved this recipe!!! Easy and delicious!! I sautéed the onion quickly to take away the bite other than that I followed the recipe and its perfection! Thx Andree!!!
I was surprised how much my family of picky eaters liked this soup. It’s a good way to get some veggies into my picky kids. With the advice of the other reviewers, I cut way back on the cilantro and added a bit of lime. To same time and make it more filling, I left out the home made tortilla chips and just served it with store bought tortilla chips and rice.
Delicious soup! I blitzed the tomato, cilantro (including stems), onion, and chipotle in adobo with a cup of the broth in my Vitamix. I then heated everything through in a pot (with the remaining broth), added a 1/2 tsp of cumin, teaspoon (or so) of lime juice, and a dash of chipotle powder and garlic salt. Instead of the fried tortilla strips, I added 1/2 cup of corn meal (polenta) and cooked it through for about 10 minutes. Served with avocado, sour cream, and shredded cheese.
Both my husband and I really enjoyed this soup. It definitely has a bite, so adjust the chipotle accordingly. We added a can of corn and some chicken, but kept the rest of the recipe as written. It was ready in just a few minutes – easy and quick. We’ll definitely make this again.
We live in Mexico and this soup was better than in any of the restaurants here. The only change I would make is to add more vegetables like red pepper, carrots, onions and definetly chicken. The homemade tortialla chips make it even better.
Really enjoyed this soup! I will be making it again. I don’t have corn tortillas at our regular grocery store, so I used tortilla chips and warmed them in the oven. I also added a squeeze of lime right before serving and it was great. Hubby really enjoyed it too. Thanks for the great recipe 🙂
too oniony and watery,had no flavor. should have just gone with my regular old tortilla soup recipe.
Pretty good…. Both my hubs and I liked this but agreed that the addition of chicken would have been a HUGE improvement. As is, this was a tad boring and really not that filling at all. If it weren’t for the quesadillas I served on the side, we’d have have been searching the cupboards later on (we Midwestners like hearty meals, I guess). To speed prep, I purchased a bag of tri-colored tortilla strips. I definitely think adding these and cubed avocado is a must (it adds a little “oomph” to an otherwise basic soup). NOTE: I thought the proportions of cilantro and chipotle were spot on. It really is a matter of preference, so go with what suits your tastes. Served with cheese quesadillas and margaritas, this was a decent meal. I just wouldn’t make this again without adding some meat to bulk it up a bit. Thanks for sharing, Andree! 🙂
So good! I could have eaten 3 bowls of this 😉
I’ve made this recipe a few times and has always been a hit with my family. Hits the spot every time. Good with a little left over rice added and topped with cheese.
Wow! I’ve been looking for a soup like this for a LONG time! It’s very similar to one I get at a nearby restaurant with shrimp in it. I made chicken (on the side with a little salt and pepper) to go in it the first time and it’s was delicious. I used one can of diced tomatoes, rinsed off, a lil less cilantro and broth, and added a chicken bouillon cube and salt to taste. So good! I will definitely make this again. **Update: I’ve made this many times and skip the tortillas and avocado. I also follow the recipe when I have fresh tomatoes. Yum!
I didn’t fryny tortillas but just used store bought tortilla chips – and I used this recipe as a soup base and added lots fo vegetables and a can of pintos. I will use this soup base again and again!
I loved this recipe! I followed it to the T except for I used tostada shells instead of frying my own tortillas. I also sprinkled a little extra cumin in for a little different taste. Next time I might cut down on the amount of onion because mine was a bit overpowering. But otherwise it was great!
I used some canned substitutes and it was still great…drained diced tomatoes instead of fresh and canned diced chilles instead of adobo. I also added canned black beans and corn a couple times for a heartier soup. Always topped with monterey jack cheese and tortilla strips (or chips). Always enjoyed to the last drop!
Absolutely great! I usually use water instead of chicken broth and I add lime juice. Wonderful result!