Rio Grande Tortilla Soup Recipe

Name: Rio Grande Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts water; 4 beef-flavored bouillon cubes; 2 chicken-flavored bouillon cubes; 10 corn tortillas, divided; 1 medium onion, quartered and thinly sliced; 2 cloves garlic, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1/2 cup plus 2 tablespoons vegetable oil, divided; 1/2 cup tomato sauce; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon Worcestershire sauce; 1 cup diced cooked chicken; 2 tomatoes, peeled and chopped; 2 cups (8 ounces) shredded Monterey Jack cheese; 1 avocado, peeled, seeded, and diced; Chopped fresh cilantro leaves; Lime wedges (optional); Hot sauce (optional)

Servings: persons

1 1/2 quarts water
4 beef-flavored bouillon cubes
2 chicken-flavored bouillon cubes
10 corn tortillas, divided
1 medium onion, quartered and thinly sliced
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 cup diced cooked chicken
2 tomatoes, peeled and chopped
2 cups (8 ounces) shredded Monterey Jack cheese
1 avocado, peeled, seeded, and diced
Chopped fresh cilantro leaves
Lime wedges (optional)
Hot sauce (optional)

1
Combine water, bouillon cubes, and 3 tortillas in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally to break up tortillas.
2
Strain broth through a fine-meshed sieve, pressing tortillas through sieve using back of a wooden spoon. Add water to tortilla- broth mixture to equal 6 cups; set aside.
3
Add onion, garlic, jalapeno pepper, and 2 tablespoons oil to Dutch oven; saute 3 minutes. Stir in reserved tortilla-broth mixture, tomato sauce, salt, cumin, chili powder, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 1 hour.
4
Add chicken and tomatoes to broth; simmer 10 minutes.
5
Cut remaining tortillas into 2- x 1/2-inch strips. Fry strips in remaining oil in a heavy skillet until crisp; drain well on paper towels.
6
Place several crisp tortilla strips in the bottom of each individual bowl; top with 2 tablespoons grated cheese and 1 tablespoon avocado. Ladle soup into each bowl; sprinkle with additional tortilla pieces and cheese. Garnish with cilantro leaves. Serve with lime wedges and hot sauce, if desired.

1177

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 20 ingredients. The key ingredients include: 1 1/2 quarts water, 4 beef-flavored bouillon cubes, 2 chicken-flavored bouillon cubes, 10 corn tortillas, divided, and more.

Yes, Rio Grande 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.

Rio Grande Tortilla Soup

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