Recipe by Cadylynn
I found this recipe while we were staying at my husband's grandma's house in Utah. The original recipe is from the Williams Sonoma Soup recipe book but I added a few ingredients and changed a few measurements. It is SO good!
Top Review by Keolani
I decided to try this for what will hopefully be the last soup night until fall. My hispanic husband said this is the best tortilla soup he has had. No lie. He's not a big fan of the chili powder in most tortilla soups and he loves cumin so it worked well. Even the kids enjoyed it. I did use corn tortillas instead of flour because it felt like the right thing to do. Since they are smaller I should have cooked twice as much because they were in demand. I also added chopped cilantro and fresh squeezed lime to the garnish tray, again, because it seemed like the right thing to do. This was a good sized recipe for 2 adults and 3 kids. We could enjoy it once but not spend the next week trying to finish off the soup. Thanks for a great recipe.
- 2 tablespoons oil
- 1⁄2 cup yellow onion (diced)
- 2 garlic cloves (minced)
- 1⁄2-1 jalapeno pepper (diced)
- 1⁄3 cup fresh cilantro
- 1 (14 1/2 ounce) can tomatoes (any kind)
- 1⁄2 teaspoon cumin
- 4 cups chicken broth
- 1 large chicken breast (cooked and shredded)
- 2 flour tortillas
Directions See How It's Made
- In fry pan, sauté onion, garlic and jalapeño in oil until tender.
- pour tomatoes and sautéed onion, garlic, jalapeño and fresh cilantro into a blender and puree until smooth.
- Pour tomato mixture into soup pan along with the chicken broth and shredded chicken.
- Add cumin.
- Simmer over medium heat for about 20 minutes.
- While soup is simmering, cut tortillas in thin strips and fry until crispy.
- Serve soup with fresh grated cheddar cheese, tortilla strips, a dollop of sour cream and a scoop of diced fresh avacado.