I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
- 1304.07 g can chicken broth
- 425.24 g can tomato sauce
- 425.24 g can diced tomatoes
- 709.77 ml cooked chicken, shredded (I use rotisserie from the deli)
- 2 anaheim chilies, diced
- 1 jalapeno pepper, diced
- 118.29 ml diced onion
- 3-4 large tomatoes, diced
- 2 garlic cloves, minced
- 29.58 ml minced cilantro
- 14.79 ml chili powder
- 9.85 ml cumin
- 9.85 ml pepper
- 4.92 ml salt
- 9.85 ml Tabasco sauce (I use the chipotle flavor)
- 2.46 ml chipotle pepper (optional)
- 236.59 ml shredded cheddar cheese
- 1 avocado, chopped
- 59.14 ml cilantro, pulled from stem
- 1 lime, cut into wedges
- 473.18 ml crushed tortilla chips
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Can you say addicted??? Delicious as it is, but I substitued 1 can of red enchilada sauce for the tomato sauce and liked it even better. I am a tortilla soup connoisseur and this recipe way surpassed my expectations. Also fed it to my picky boyfriend and he went back for 2nds and 3rds.
This is the closest I've found to what we miss in San Antonio. I followed the recipe exactly, including the chipolte Tabasco sauce, (minus the optional chipolte pepper). Don't forget the cilantro!
I also cut flour tortillas into strips using a pizza slicer and fry them instead of using tortilla chips from a bag. It makes a HUGE difference.
This was good. I enjoy the taste, but next time I will cut out the tomato products. I find that I prefer a brothy soup rather than a tomato soup (even though I love tomatoes!), which is something I didn't realize until I made it.