Tortilla Soup may not be part of your family’s treasured recipe collection, but it’s a culinary gem that has quickly gained popularity worldwide. Originating in the American Southwest and northern Mexico, this dish has evolved from humble chicken soup to a flavor-packed favorite. Today, it’s enjoyed everywhere—even as far north as Canada!
This versatile soup is perfect for any season, offering a warming hug on a chilly January day or a zesty refreshment in the heat of July. With fried tortilla strips, creamy avocado, tangy lime, and a dash of chili salsa, it’s a dish that pleases the palate while inviting creative twists.
This recipe uses stale tortillas, though fresh tortillas work well if you dry them in a low oven before frying. Looking for a lighter option? Bake the tortilla strips for a crisp and low-fat alternative.
Whether you love bold heat or prefer a milder flavor, Tortilla Soup is endlessly adaptable. Add sour cream to tone down the spice or experiment with additional toppings for a personalized twist.
Recipe: Tortilla Soup
Serves: 4-6
Ingredients:
2 cloves garlic
1 small onion
1 pound tomatoes (2 large)
1 can 28-ounce tomatoes
¼ cup vegetable oil
6 stale corn tortillas
6 cups chicken stock
1 cup whipping cream
salt, to taste
thyme, to taste
Garnish: sour cream, guacamole, cheddar, lemon or lime wedges
Instructions:
- Blend chilies, garlic, onion, and both fresh and canned tomatoes into a smooth mixture.
- If using fresh tortillas, bake them in a 200°F oven for 10 minutes to dry.
- Cut into ¼-inch strips.
- Fry in medium-hot oil until golden and crisp, then drain on paper towels. For a low-fat option, bake the strips on a greased cookie sheet at 300–325°F for 20 minutes, sprinkling lightly with salt.
- Heat 1–2 tbsp vegetable oil in a large pot. Add the chili mixture and cook for 8–10 minutes, stirring occasionally.
- Add chicken stock and bring to a boil.
- Stir in whipping cream, salt, thyme, and optional seasonings like chili powder and oregano. Simmer for 3–4 minutes.
- Ladle the soup into bowls.
- Top with crispy tortilla strips and garnish with your choice of sour cream, guacamole, grated cheese, or lime wedges.
Tasting Notes
This Tortilla Soup combines the warmth of traditional chicken soup with the vibrant flavors of Mexican cuisine. The crispy tortilla strips add a satisfying crunch, while the fresh garnishes bring brightness to every bite. It’s a crowd-pleaser!
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8 comments:
Mi piace molto la cucina messica, i sapori forti e decisi, ma non ho mai provato a farla da me questa zuppa,mi sa che adesso รจ arrivata l'ora di provare :P
Thanks for the tip on crisping up the tortillas...I never think to do that, but I will from now on! I like the oven idea b/c it doesn't add any extra fat like doing them in a little oil on the stovetop would do. Thanks!
Shari...what a real pleasure it was to have your unexpected visit this morning. I see you've been quite the busy bee.
Your soup looks very promising indeed. Yummy ingredients for a successful soup ;o)
Thank you for sharing and flavourful wishes, Claudia
Yum! We love tortilla soup. Cream, huh? That would certainly make it much bbbb-etter! ;)
Tortilla soup is a favorite of mine! I love all the toppings, and they make it a meal of a soup. Great idea to bake the tortillas to make them crispy.
I love love love tortilla soup. Growing up in California it was a staple. We even had it in the cafeteria in elementary school. My grown up version includes 2 large cans of chilies because hey... I'm not in 3rd grade anymore.
Yum.
Your soup looks picture perfect.
Hey Shari...I absolutely adore Tortilla Soup- more than adore it, really! I just saw this post and yours is a version I haven't tried yet...I'd love it if you'd add it to my current quest to find my favorite tortilla soup!!! If you would, it's here: http://girlichef.blogspot.com/2010/05/tortilla-soup-challenge-please-join-me.html (I do a roundup every few months). Either way, it sounds delicious!!! =)
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