Warm-You-Up Tortilla Soup Recipe2014-08-04
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Feel like having some warm satisfying soup? Try my tortilla soup recipe. When the weather gets cold nothing beats a good bowl of chicken soup.
My tortilla soup recipe is pretty easy. I used a rotisserie chicken the last time I made this and I was done in no time. You can cook up a chicken by boiling one for 20 minutes if you like but having that already cooked chicken was fabulous.
All I had to do was de-bone it, chop it up and put it in the soup. A great time-saver with great flavor.
This soup is full of flavor due to the onion and fresh garlic sautéed in olive oil and the home cooked tortilla chips.
If you are looking for some zip or heat, add more Chipotle Salsa. You’re in complete control here. Add as much or little as you desire. I usually add a little at a time to get just the right amount. Just keep tasting it as you go.
Want to make this soup creamy? Add a small dollop of sour cream when you serve it up in bowls. It will melt in and give your soup a rich taste.
Give this recipe a try the next time you’re looking for a nice hearty soup to warm you up and satisfy your taste buds. You will enjoy it.
Check Out My Chicken Tortilla Soup Video
Tortilla Soup Recipe
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 12 ounce can of tomatoes
- 1 1/2 lbs. of cooked chicken, cut into 1 inch cubes
- 3 ears of corn, cut from the cob
- 2 Tbsp or more chipotle salsa, I use Trader Joe’s Chipotle Salsa
- 4 cups chicken broth
- pinch of sea salt
- 1/2 tsp. Worcestershire sauce
- 8 corn tortillas
- canola oil
- sour cream, optional
- shredded mild cheddar or monterey jack cheese
In a frying pan add two tablespoons of olive oil over medium high heat. Add the onions and saute for 15 to 20 minutes until the onion is a nice golden brown. Stir often. Add the garlic at the end and cook for an additional 3 minutes.
To a food processor add the cooked onion, garlic, chipotle salsa, and tomatoes. Mix until pureed. If you like a lot of kick, add more chipotle salsa.
Pour the tomato/onion mixture into a stock pot. Add the chicken broth, salt, and Worcestershire sauce and stir. Heat over low heat.
In another small fry pan, add 1/4 to 1/2 inch of canola oil and heat to medium high.
Cut tortillas into bite size strips. Place a single layer of tortilla strips in hot oil. The tortillas should bubble when placed in the oil. Use tongs to turn strips over as they cook. You may want to turn the heat to low at this point. Watch these constantly as they can burn quickly. Cook until golden brown and crispy. Remove strips to a paper towel covered plate or tray. Lightly salt while still hot.
Add the cooked chicken and cut corn to the soup and simmer for 10 minutes or until heated through.
When you are ready to serve this delicious soup, place a few tortilla strips in a bowl and fill with soup. You can garnish with a small dollop of sour cream and a sprinkle of shredded cheese.
This tortilla soup recipe can be a complete hearty meal or the beginning of your next Mexican feast. We have plenty of other Mexican recipes to round out your meal.
Watch our chicken tortilla soup video.