Prep 20 mins
Cook 35 mins
I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, peeled
- 1 (15 ounce) can diced tomatoes with juice
- 2 quarts chicken broth
- 1 tablespoon chili powder
- salt & pepper, to taste
- 1⁄4 cup fresh cilantro, chopped
- 4 chicken breast halves, chopped into 1/2 inch cubes (skinless, boneless, and seasoned with salt & pepper)
- 4 cups tortilla chips, roughly broken
- 1 1⁄2 cups cheddar cheese, grated
- 1 avocado, peeled, pitted & cubed
- sour cream, for garnish
- Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
- Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
- Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
- Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
- Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.