Holly's Tortilla Soup Recipe

Name: Holly's Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, finely diced; 2 garlic cloves, minced (1 tsp. jarred minced garlic); 1 (4 ounce) can green chilies, diced drained; 1 tablespoon olive oil (Holly's version calls for 2 Tbsp); 1 (14 1/2 ounce) can tomatoes, diced, undrained (Holly's calls for only 8 ounces,drained); 1 (10 ounce) canro-tel tomatoes and green chilies, diced (my version); 4 cups chicken broth (Holly's calls for only 2 cups); 2 cups beef broth (Holly's calls for only 1 cup); ½ teaspoon dried Mexican oregano (my version); 14-½ teaspoon cayenne pepper, to taste, optional (my version); 1 teaspoon ground cumin; 1 teaspoon chili powder; ⅛ teaspoon salt, to taste; ⅛ teaspoon pepper, to taste; 2 teaspoons Worcestershire sauce; 1 cup monterey jack cheese, shredded (or any cheese you prefer); 3 -6 tortillas, cut into 1/4-inch strips (I use flour tortillas, Holly uses corn tortillas); 6 tablespoons sour cream, optional garnish (my version); 2 tablespoons fresh cilantro, minced, optional garnish (my version)

Servings: persons

1 small onion, finely diced
2 garlic cloves, minced (1 tsp. jarred minced garlic)
1 (4 ounce) can green chilies, diced drained
1 tablespoon olive oil (Holly's version calls for 2 Tbsp)
1 (14 1/2 ounce) can tomatoes, diced, undrained (Holly's calls for only 8 ounces,drained)
1 (10 ounce) canro-tel tomatoes and green chilies, diced (my version)
4 cups chicken broth (Holly's calls for only 2 cups)
2 cups beef broth (Holly's calls for only 1 cup)
½ teaspoon dried Mexican oregano (my version)
14-½ teaspoon cayenne pepper, to taste, optional (my version)
1 teaspoon ground cumin
1 teaspoon chili powder
⅛ teaspoon salt, to taste
⅛ teaspoon pepper, to taste
2 teaspoons Worcestershire sauce
1 cup monterey jack cheese, shredded (or any cheese you prefer)
3 -6 tortillas, cut into 1/4-inch strips (I use flour tortillas, Holly uses corn tortillas)
6 tablespoons sour cream, optional garnish (my version)
2 tablespoons fresh cilantro, minced, optional garnish (my version)

1
Saute onion, garlic and green chilies in oil in a large soup pot until onions are tender, about 5-10 minutes.
2
Add tomtatoes,both types of broth seasonings, and Worcestershire sauce, and some salt & pepper to taste.
3
Simmer 45 minutes-1 hour, covered.
4
Holly's Step: Meanwhile, pop torn corn tortilla strips onto a baking sheet and let them toast lightly until crisp for a few minuts (at about 350F),watch carefully so they don't burn; let them cool slightly.
5
My step: If I am using flour tortilla, I just cut them into strips with kitchen shears and skipthe toasting part, adding them to the soup as directed below.
6
When soup is ready,test for seasonings and adjust as needed, then top with tortilla strips and let simmer 10 minutes (the tortillas will soften and turn into noodles/dumplings) -- if you prefer more broth, less noodle, use fewer tortillas, but we like how the tortilla dumplings thicken the soup and absorb all the yummy spices.
7
Top each serving with a bit of shredded cheese, sour cream, and cilantro as desired.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 small onion, finely diced, 2 garlic cloves, minced (1 tsp. jarred minced garlic), 1 (4 ounce) can green chilies, diced drained, 1 tablespoon olive oil (Holly's version calls for 2 Tbsp), and more.

Yes, Holly's Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Holly's Tortilla Soup

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