Tortilla Soup

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican, Latin American
Ingredients: 6 guajillo chiles stemmed and seeded; 2 pound ripe tomatoes; 3 clove garlic; 1/2 cup roughly chopped white onion; teaspoon kosher or coarse sea salt or to taste; 2 tablespoons vegetable oil; 12 cups chicken broth; Cilanto; 12 corn tortillas cut into strips; 1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish); vegetable oil for frying; queso fresco diced; 1/2 cup Mexican style cream; avocado

4 steps

Prep:15minCook:30min

Your mouth is going to be so happy! This authentic style tortilla soup from my neighbor, Patty is bursting with flavor. Add fresh toppings to this zesty broth and make it your own! As a starter, side, or main course this soup is an all year long classic. I had 3 bowls my first time 😋DELICIOUS!!!

Updated at: Thu, 17 Aug 2023 00:19:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories424.6 kcal (21%)

Total Fat17.7 g (25%)

Carbs54.9 g (21%)

Sugars8.2 g (9%)

Protein11.5 g (23%)

Sodium2239.8 mg (112%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundtomatoes

or coarse, or to taste

2 tablespoonsvegetable oil

12 cupschicken broth

or pasilla, stemmed, seeded, cut into 1-inch strips and quickly fried, optional, for garnish

½ cupMexican style cream

avocado

Instructions

Step 1

In a skillet with oil toast the guajillo chiles for about a minute per side. Place the toasted guajillos, tomatoes, onions, and garlic cloves is a medium pot and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 15 minutes. Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.

Step 2

In a large soup pot, heat the 2 tablespoons oil. Once hot, but not smoking, pour in the tomato puree.Let the puree cook, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the cilantro sprigs and once it comes to a simmer, continue simmering for another 10 minutes.

Step 3

Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips for about seconds in already hot oil in a skillet set over medium heat, drain on a paper towel.

Step 4

Serve in soup bowls. Add a handful of tortilla crisps, and let your guests decide how much cream, queso fresco, chile crisps, shredded chicken (optional) sautéed veggies and avocado