Tortilla soup

Votes: 3

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 277, total fat 13 G., saturated fats 3 G., proteins 22 G., carbohydrates 19 G., fiber 5 G., cholesterol 62 mg, sodium 614 mg, sugar 3 G.

Mexican tortilla soup, thick and rich, warms you up perfectly and is perfect for cold weather. Its key ingredient is corn tortillas: some are used in the soup itself as a thickener, while others are cut into strips, dried in the oven, and served as a crispy topping. In addition to tortillas, this chicken broth soup also includes chopped tomatoes with chili peppers, onions, plenty of aromatic spices, and chicken breast, which is simmered whole in the soup before being sliced. This makes the meat juicier and more tender. Serve the soup with a whole bouquet of toppings: crispy tortillas, sour cream, fresh red onion, jalapeños, sour cream, and avocado.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 corn tortillas
3 - 4 tbsp. l. corn oil
2 tbsp mild chili powder, such as ancho
1 tbsp. l. ground cumin
2 - 3 cloves garlic, chopped
2 fresh bay leaves
1 large onion, chopped
A handful of fresh coriander leaves, coarsely chopped
1 liter of chicken broth
1 can (400g) canned chopped tomatoes with chilli peppers or mix 1 can canned tomatoes with 1 can (110g) can chopped green chilli peppers
4 pieces of skinless and boneless chicken breast
2 ripe avocados
2 limes
2 large jalapeno peppers, seeded and chopped, for serving
1 small red onion, finely chopped, for serving
Queso fresco cheese, crumbled, for serving
Sour cream, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Cut 6 tortillas into 1-inch-thick strips, then arrange them in a single layer on a baking sheet and spray with cooking spray. Bake until richly golden, season with salt, and set aside.
Heat corn oil in a soup pot or large Dutch oven over medium-high heat. Cut the remaining 6 tortillas into 1-1/2-inch squares, add to the pot, and toss for 1 minute. ancho chili seasoningAdd the cumin, garlic, bay leaf, onion, and cilantro, season with salt and black pepper, and stir to toast the spices. Cook until the onion is translucent, 12-15 minutes.

Pour in the broth with the tomatoes and chili peppers and bring to a boil. Add the chicken, reduce the heat slightly, and simmer for 15 minutes. Remove the chicken, slice the breasts, and then return to the soup. Remove the bay leaf before serving.
To serve, dice the avocado and slice the limes. Place a small amount of avocado on the bottom of each bowl and drizzle with lime juice, then ladle the soup into bowls. Serve each serving with crispy tortilla strips, jalapeños, red onions, queso fresco, and sour cream.

Note

Refrigerate the soup if you made it ahead of time. Bring to room temperature and reheat over medium heat.