Tortilla Soup

The charm here lies in the toppings, which guests can customize to their liking. This soup is a simple, yet popular weeknight favorite that will never disappoint on a chilly winter evening.

Yield: Makes about 4 1/2 qts. (serving size: 1 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 26%
  • Protein: 15g
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Carbohydrate: 11g
  • Fiber: 1.5g
  • Sodium: 960mg
  • Cholesterol: 29mg

Ingredients

  • 1 tablespoon vegetable oil, plus more for frying
  • 2 large onions, chopped
  • 8 cloves garlic, minced
  • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chile flakes
  • 12 cups reduced-sodium chicken broth
  • 1 can (28 oz.) diced tomatoes
  • Juice of 2 limes
  • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
  • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
  • 1 cup chopped fresh cilantro
  • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping

Preparation

  1. 1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
  2. 2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
  3. 3. Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.
  4. 4. Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.
  5. Note: Nutritional analysis is per cup.
Note:

No time to make tortilla strips? Store-bought chips will do in a pinch.

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