Savory Tortilla Soup
This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
ancho chilies
dried, or 1 tb ancho chili powder |
* |
2 | tablespoons |
canola oil
|
|
6 | each |
corn tortillas (6-inch)
(blue or yellow) |
* |
1 | each |
onions
chopped |
|
4 | each |
garlic cloves
minced |
|
8 | cups |
stock
reduced-fat, vegetable |
|
2 | cups |
tomato purée (passata)
|
|
1 | tablespoon |
cumin
|
|
1 | teaspoon |
oregano
|
|
¾ | teaspoon |
salt
|
|
2 | each |
limes
juiced |
|
Optional garnishes | |||
1 | x |
monterey jack cheese
grated, or soy cheese |
* |
1 | x |
avocados
diced |
* |
1 | x |
sour cream, non-fat
|
* |
1 | x |
cilantro
fresh, minced |
* |
1 | x |
chicken
cooked , diced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
ancho chilies
dried, or 1 tb ancho chili powder |
* |
3E+1 | ml |
canola oil
|
|
6 | each |
corn tortillas (6-inch)
(blue or yellow) |
* |
1 | each |
onions
chopped |
|
4 | each |
garlic cloves
minced |
|
1.9 | l |
stock
reduced-fat, vegetable |
|
473 | ml |
tomato purée (passata)
|
|
15 | ml |
cumin
|
|
5 | ml |
oregano
|
|
3.8 | ml |
salt
|
|
2 | each |
limes
juiced |
|
Optional garnishes | |||
1 | x |
monterey jack cheese
grated, or soy cheese |
* |
1 | x |
avocados
diced |
* |
1 | x |
sour cream, non-fat
|
* |
1 | x |
cilantro
fresh, minced |
* |
1 | x |
chicken
cooked , diced |
* |
Directions
Remove stems and seeds from ancho chilies.
Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then purée in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces.
In a large saucepan, sauté tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft.
Add ancho pepper purée or chili powder, chicken stock, tomato purée, cumin, oregano and salt to saucepan.
Bring soup to a boil, reduce heat and simmer 30 minutes.
Purée soup in a food processor and return it to saucepan.
Stir in lime juice and reheat.
Slice remaining tortillas into ¼ inch x 2-inch strips.
Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and sauté until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain.
Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired.