Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cooking oil; 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 onion, chopped; 4 large cloves garlic, smashed; 1 tablespoon paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1/4 teaspoon cayenne; 1 1/2 quarts canned low-sodium chicken broth or homemade stock; 3 cups canned crushed tomatoes in thick puree (one 28-ounce can); 2 bay leaves; 2 1/2 teaspoons salt; 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional); 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces; 1 avocado, cut into 1/2-inch dice; 1/4 pound cheddar, grated; Lime wedges, for serving

Servings: persons

6 tablespoons cooking oil
8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar, grated
Lime wedges, for serving

1
1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

1089

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 18 ingredients. The key ingredients include: 6 tablespoons cooking oil, 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips, 1 onion, chopped, 4 large cloves garlic, smashed, and more.

Yes, 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.

Tortilla Soup

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