mexican tortilla soup

Tortilla Soup

Roma tomatoes

onion,

garlic

chile pasilla

chicken broth

epazote

Day-old tortillas

Cooking oil

Salt,

chicken

Avocado, cubed

Crema

Shredded cheese

Lime wedges

Char the tomatoes, onion, and garlic on a comal or skillet until blackened all around.

Place the dried chile pasilla in hot water and let it soak for five minutes.

Once softened, remove the chile pasilla from water and take out the stem and seeds.

In a blender, combine the chile pasilla, tomatoes, onion, garlic, and 2 quarts of chicken broth. Blend the mixture until very smooth.

Pour the blended mixture into a pot and place it on the stove. Add a sprig of epazote to the pot. Simmer the soup over medium heat for 10 minutes.

Cut day-old tortillas into quarter-inch strips.

Heat cooking oil in a deep fryer or deep pan.

Fry the tortilla strips until they are crispy and golden brown.

Remove from the oil and place them on a paper towel to drain excess oil.

Sprinkle with salt while still warm.

To serve, place a generous amount of shredded chicken and cubed avocado at the bottom of each bowl. Toss in a handful of the crispy tortillas. Pour the soup over top, then garnish with crema and shredded or crumbled cheese. Finally, squeeze a generous amount of fresh lime juice over each bowl and serve.

This Easy Chicken Tortilla Soup is made in one pot and done in under 30 minutes. A hearty combination of spices combined with sweet corn and crunchy tortilla chips make this the BEST Chicken Tortilla Soup.

Easy Chicken Tortilla Soup

olive oil

jalapeno pepper

onion

tomatoes

oz black beans

tbsp chili powder

tsp cumin

tsp sea salt

paprika

tsp black pepper

cayenne pepper

corn kernels

lime juiced

cilantro

2 cups roasted chicken shredded

In a large heavy bottom stock pot heat add olive oil, onions, jalapenos and garlic and let cook over medium heat until onions start to become translucent.

Add crushed tomatoes, chicken stock, beans and spices.  Stir to ensure blended evenly.  If you like your soup broth to be thinner simply add some water or more chicken stock to desired density.

Turn up heat and simmer on medium high for 15 minutes.

Add corn kernels and continue to simmer for another 5 minutes.

When complete add juice of a freshly squeezed lime and stir.

Spoon with ladle into soup bowls and add shredded roasted chicken.

Add 2-3 broken Corn Tortilla chips to top after and just before eating along with a sprinkle of fresh cilantro. Serve warm.

Refrigerate leftovers for 1-2 days or freeze for up to a month for lunches or dinners.

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Tortilla Soup

Easy Chicken Tortilla Soup

Top 2 mexican tortilla soup recipes from across the web

The most viewed mexican tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tortilla Soup

Easy Chicken Tortilla Soup

The most viewed mexican tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine