Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 6-inch-diameter corn tortillas; Nonstick vegetable oil spray; 1 teaspoon chili powder; 2 poblano chili*; 1 teaspoon cumin seeds; 1 cup diced celery; 1/2 cup thinly sliced baby carrots; 2 tablespoons vegetable oil; 1 cup finely chopped onion; 2 chicken breasts; 4 garlic cloves, minced; 4 14 1/2-ounce cans chicken broth; 1 tablespoon fresh lime juice; 1 ripe avocado, pitted, peeled, cubed; 1/4 cup chopped fresh cilantro; Sour Cream

Servings: persons

6 6-inch-diameter corn tortillas
Nonstick vegetable oil spray
1 teaspoon chili powder
2 poblano chili*
1 teaspoon cumin seeds
1 cup diced celery
1/2 cup thinly sliced baby carrots
2 tablespoons vegetable oil
1 cup finely chopped onion
2 chicken breasts
4 garlic cloves, minced
4 14 1/2-ounce cans chicken broth
1 tablespoon fresh lime juice
1 ripe avocado, pitted, peeled, cubed
1/4 cup chopped fresh cilantro
Sour Cream

1
Preheat oven to 350u00b0F. Cut 2 tortillas into matchstick-size strips. Arrange strips on baking sheet; spray with nonstick spray. Sprinkle with chili powder; toss. Bake until crisp, about 15 minutes. Set aside. Char poblano chili over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and finely chop chili. Set aside. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Or use ground cumin. Set aside.
2
Saute onions for two minutes. Add chunks of chicken breasts. Add carrots and celery and saute 3 more minutes. When cool, shred the pieces of chicken. Set aside.
3
Cut 4 tortillas into 1-inch pieces. Heat oil in large saucepan over medium heat. Add tortilla pieces; cook until crisp and golden, stirring occasionally, about 15 minutes. Add poblano chili, onion mixture and garlic; saute 2 minutes. Add broth and cumin. Simmer gently over medium-low heat 20 minutes. Stir in lime juice. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Rewarm before serving.)
4
Ladle soup into bowls. Garnish with avocado, sour cream, cilantro and tortilla strips.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 6 6-inch-diameter corn tortillas, Nonstick vegetable oil spray, 1 teaspoon chili powder, 2 poblano chili*, 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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