Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of fresh corn; 4-5 large garlic cloves; 1 small onion, peeled, trimmed, quartered; 1 small jalapeno pepper, trimmed, seeded; 2 tablespoons corn oil; 2 corn tortillas, cut into 1 inch squares; 1 pound large ripe tomatoes, peeled, seeded, chopped; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 2 quarts chicken stock; salt & freshly ground pepper; 2 corn tortillas; 1 ripe avocado; 1 large chicken breast, cooked, boned, skinned, shredded; 1/2 cup grated Cheddar cheese; 1/4 cup chopped fresh cilantro leaves

Servings: persons

2 ears of fresh corn
4-5 large garlic cloves
1 small onion, peeled, trimmed, quartered
1 small jalapeno pepper, trimmed, seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1 inch squares
1 pound large ripe tomatoes, peeled, seeded, chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
2 quarts chicken stock
salt & freshly ground pepper
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, skinned, shredded
1/2 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro leaves

1
Scrape kernels off corn,set aside, reserving cobs.
2
In a food processor chop the garlic, onion, jalapeno pepper, and the corn kernels. Reserve
3
Heat oil in a large stockpot. Add tortilla squares, cook over low heat until slightly crisp. Sir in chopped vegetables and simmer just until the vegetables are coated with oil. Do not brown.
4
Add tomatoes, tomato paste and cumin and simmer for 10 min. to maximize flavor. Slowly pour in stock, add corn cobs and cook over low heat until soup is reduced by 1/3, about 40 min. stirring often.
5
Discard corn cobs and puree soup in batches in a blender or with immersion blender. Strain through a fine strainer if desired. Return to a clean pot, season with S&P.
6
Preheat oven/toaster oven to 350. Cut tortillas into thin strips, bake until strips are crisp, 10-15 min. Peel and dice avocado, shred chicken. Top soup with garnishes.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 ears of fresh corn, 4-5 large garlic cloves, 1 small onion, peeled, trimmed, quartered, 1 small jalapeno pepper, trimmed, seeded, 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.

That's it — enjoy your meal!

Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions