Filed Under: cook, mexican, soups, Starter, Under 20 Mins, vegetable, Vegetables

Tortilla Soup

Corn tortillas bake up golden and crispy, and are a terrific garnish for this Mexican inspired soup. Tortillas can be placed in soup without baking for a softer, noodle-like consistency. For a shortcut, look for bags of crispy tortillas strips in the aisle of larger supermarkets where you would find croutons, or use crumbled tortilla chips

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April 8th, 2012

Recipe and Styling by Paula Bowman

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Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
  • 2 tablespoons olive oil, plus more for tortillas
  • 3 corn tortillas
  • Salt and freshly ground pepper
  • 1 cup diced onion
  • 2 carrots, peeled and cut into ¼-inch dice
  • 2 stalks celery, diced
  • ½ yellow pepper, diced
  • 2 teaspoons canned chipotle pepper in adobo, finely diced
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground cumin
  • 1½ teaspoons chili powder
  • 4 cups low-sodium chicken broth
  • 1 can chopped tomatoes
  • 2 (6 oz) boneless skinless chicken breasts
  • ¼ cup loosely packed cilantro leaves, chopped
  • ½ lime, plus additional wedges, for garnish
  • Sliced avocado, for garnish, optional
  • Sour cream, for garnish, optional
    • Directions
  • 1.

    Preheat oven to 400°F.

  • 2.

    Lightly brush olive oil on both sides of tortillas and cut in half, then slice into ¼-inch strips. Toss with salt and pepper and arrange on a parchment-lined sheet pan in an even layer. Bake in oven, stirring occasionally, until crispy and golden brown, about 10 minutes.

  • 3.

    Meanwhile, in a Dutch oven or heavy bottomed soup pot, heat olive oil over medium heat. Add onion, carrots, celery and yellow pepper. Cook, stirring often until beginning to soften, about 5 minutes. Add chipotle, garlic, cumin and chili powder and cook an additional 2 minutes. Add broth and tomatoes and bring to a boil. Reduce heat and simmer about 5 minutes. Season chicken breasts with salt and pepper and submerge in simmering soup. Simmer until cooked through, about 10 minutes. Remove chicken from pot and place on a clean cutting board. Shred chicken using two forks and return to soup; continue to simmer for 10 minutes. Add cilantro, juice of half a lime, and season to taste with salt and pepper. Serve soup in bowls topped with tortilla strips and desired garnishes.

    • Tortilla Soup
    Photography by Carlo Mendoza
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