Prep 1 hr
Cook 45 mins
So often in restaurants, tortilla soup is made with a starch or stabilizer that causes the soup to be goopy or gummy. It's much better without them. This simple chile and tomato soup is thickened with tortillas (hence the name!) From the Take Out Menu Cookbook
- 4 dried ancho chiles
- 8 (6 inch) corn tortillas
- 2 tablespoons olive oil, plus more for brushing
- 1⁄2 large white onion, chopped
- 6 garlic cloves, chopped
- 1⁄2 teaspoon dried oregano, crumbled
- 1 teaspoon salt
- 1 (28 ounce) can plum tomatoes
- 8 cups fat-free low-sodium chicken broth, plus more if necessary
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 4 cups shredded cooked chicken breasts (about 3 breasts)
- 1 cup grated monterey jack cheese
- 1 ripe avocado, pitted, peeled and cubed, for garnish
- 1⁄2 cup sour cream, for garnish
- 1⁄4 cup chopped cilantro, for garnish
- 1 lime, cut into 8 wedges, for garnish
- Remove the stems, seeds, and ribs from chiles.
- Heat a griddle or heavy skillet over moderate heat until hot but not smoking. Place 1 or 2 chiles on the skillet and toast them, while pressing down on them with tongs or a spatula, for 20 to 30 seconds on each side, or until pliable. Repeat with the remaining chiles.
- Chop the toasted chiles into small pieces and place them in a bowl. Pour enough hot water over the chiles to cover, and let them soak for about 20 minutes or until they are soft.
- Meanwhile, cut 4 of the tortillas into 1-inch squares.
- Heat the oil in a heavy 5-quart pot over medium-high heat. Add the cut tortillas, and saute for 3 or 4 minutes, or until the tortillas turn golden brown. Add the onion, garlic, oregano, and 1/2 tsp of the salt and saute for 3 minutes, or until the onions begin to brown. Remove from the heat.
- Drain the chiles, discarding the liquid. Add the chiles, tomatoes, and stock to the pot and simmer uncovered for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree it in batches in a blender. Take care to fill the blender only halfway and cover the top with a towel in case the soup leaks out while blending - or use a stick blender.
- Return the pureed soup to the pot and keep it warm over low heat. Add the lime juice and taste for seasoning; adjust if necessary. Thin with additional stock if the soup looks too thick.
- Preheat the oven to 400º.
- Brush both sides of the remaining 4 tortillas with olive oil. Cut the tortillas into matchstick sized strips and the remaining 1/2 tsp of salt and toss so the strips are all seasoned. Bake the tortilla strips until they are crisp, about 15 minutes; set aside.
- To serve, place 1/2 cup of shredded chicken and 2 Tbsp of cheese in each serving bowl. Ladle hot soup on top and garnish each serving with avocado, sour cream, cilantro, tortilla strips, and a wedge of lime. Serve hot.
- Make ahead: The soup base can be made up to 2 days ahead and kept covered in the refrigerator. Reheat over medium heat and proceed with the recipe.