Tortilla Soup Two

This tortilla soup takes a different approach than most. Instead of frying tortilla strips as a crunchy topping, corn tortillas get torn into chunks and stirred directly into the hot broth where they soften and thicken the soup from within.

The base simmers for 45 to 60 minutes: sauteed onion and garlic with chopped tomatoes, chicken broth, tomato juice, cumin, and chili powder. That long simmer lets everything meld together into a deep, tomatoey broth with a warm Southwestern backbone. Right before serving, the broth comes to a rolling boil, the tortilla pieces and grated cheddar go in, and the pot sits covered off heat for a few minutes.

The tortillas absorb the broth and turn silky, almost dumpling-like, while the cheese melts into thick, stringy pockets throughout.

Pro Tips

• Tear the tortillas into roughly one-inch pieces. Uniform sizes mean even softening.
• Don’t add the tortillas and cheese too early. They need the broth at a full boil so the cheese melts quickly and the tortillas absorb evenly.
• Let the pot sit covered for 3 to 5 minutes after adding the tortillas. Serve immediately after. The tortillas keep absorbing liquid and the soup gets too thick if it waits.

Variations

• Add shredded cooked chicken with the tortillas for a heartier, more filling soup.
• Top each bowl with diced avocado, sour cream, and a squeeze of lime.
• Use pepper jack cheese instead of cheddar for a spicier melt.