Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, plus more for frying; 2 large onions, chopped; 8 garlic cloves, minced; 1 tablespoon plus 1 1/2 tsp. coarse kosher salt; 1 teaspoon ground cumin; ½ teaspoon red chili pepper flakes; ½ cups reduced-sodium chicken broth; 1 (28 ounce) can diced tomatoes; 2 limes, juice of; 1 (8 ounce) packagesmall corn tortillas, cut into 1/4-in .-thick strips (see Notes); 2 lbs chicken breasts, boneless and skinless cut into 1/4-in .-thick strips; 1 cup chopped fresh cilantro; sliced avocados, sour cream, grated Monterey jack cheese, additional chopped cilantro, and or sliced green onion, for topping

Servings: persons

1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 garlic cloves, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
½ teaspoon red chili pepper flakes
½ cups reduced-sodium chicken broth
1 (28 ounce) can diced tomatoes
2 limes, juice of
1 (8 ounce) packagesmall corn tortillas, cut into 1/4-in .-thick strips (see Notes)
2 lbs chicken breasts, boneless and skinless cut into 1/4-in .-thick strips
1 cup chopped fresh cilantro
sliced avocados, sour cream, grated Monterey jack cheese, additional chopped cilantro, and or sliced green onion, for topping

1
Heat 1 tablespoons vegetable oil in a large pot (at least 5 qts.)
2
over medium heat.
3
Add onions and cook until translucent, 5 to 7 minutes.
4
Stir in two-thirds of the garlic, 1 tablespoons salt, cumin, and chile flakes and cook 2 minutes.
5
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
6
Meanwhile, pour about 1 inches of vegetable oil into a small frying pan set over medium-high heat.
7
When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes.
8
With a slotted spoon, transfer strips to a paper towel-lined baking pan.
9
Repeat with remaining tortilla strips in two batches.
10
Sprinkle with 1 teaspoons salt.
11
Set aside.
12
Puree soup in batches in a blender.
13
Return soup to pot and resume simmering.
14
In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 teaspoons salt.
15
Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through.
16
Stir in cilantro.
17
Serve hot with tortilla strips and your choice of toppings.

835

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 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, plus more for frying, 2 large onions, chopped, 8 garlic cloves, minced, 1 tablespoon plus 1 1/2 tsp. coarse kosher salt, 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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