Rio Grande Tortilla Soup

Oxmoor House
about 1 1/2 quarts


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1 1/2 quarts water
4 beef-flavored bouillon cubes
2 chicken-flavored bouillon cubes
10 corn tortillas, divided
1 medium onion, quartered and thinly sliced
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 cup diced cooked chicken
2 tomatoes, peeled and chopped
2 cups (8 ounces) shredded Monterey Jack cheese
1 avocado, peeled, seeded, and diced
Chopped fresh cilantro leaves
Lime wedges (optional)
Hot sauce (optional)


Combine water, bouillon cubes, and 3 tortillas in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally to break up tortillas.

Strain broth through a fine-meshed sieve, pressing tortillas through sieve using back of a wooden spoon. Add water to tortilla- broth mixture to equal 6 cups; set aside.

Add onion, garlic, jalapeño pepper, and 2 tablespoons oil to Dutch oven; sauté 3 minutes. Stir in reserved tortilla-broth mixture, tomato sauce, salt, cumin, chili powder, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 1 hour.

Add chicken and tomatoes to broth; simmer 10 minutes.

Cut remaining tortillas into 2- x 1/2-inch strips. Fry strips in remaining oil in a heavy skillet until crisp; drain well on paper towels.

Place several crisp tortilla strips in the bottom of each individual bowl; top with 2 tablespoons grated cheese and 1 tablespoon avocado. Ladle soup into each bowl; sprinkle with additional tortilla pieces and cheese. Garnish with cilantro leaves. Serve with lime wedges and hot sauce, if desired.

Created date

February 2010