Yummy Tortilla Soup
So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
tomatoes
large, quartered |
|
| 1 | medium |
onions
quartered |
|
| ½ | cup |
vegetable oil
plus 3 tbsp |
|
| 4 | each |
corn tortillas (6-inch)
coarsely chopped |
*
|
| 6 | each |
garlic cloves
finely chopped |
|
| 8 | cups |
chicken broth
or canned broth |
|
| ¼ | cup |
tomato paste
|
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
cumin
ground |
|
| 2 | teaspoons |
chili powder
|
|
| 2 | each |
bay leaves
|
*
|
| 3 | each |
corn tortillas (6-inch)
cut into 2inchlong 1/4inchwide strips |
*
|
| 1 | cup |
chicken
cooked, diced |
|
| 1 | each |
avocados
peeled, pitted, diced |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tomatoes
large, quartered |
|
| 1 | medium |
onions
quartered |
|
| 118 | ml |
vegetable oil
plus 3 tbsp |
|
| 4 | each |
corn tortillas (6-inch)
coarsely chopped |
*
|
| 6 | each |
garlic cloves
finely chopped |
|
| 1.9 | l |
chicken broth
or canned broth |
|
| 59 | ml |
tomato paste
|
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
cumin
ground |
|
| 1E+1 | ml |
chili powder
|
|
| 2 | each |
bay leaves
|
*
|
| 3 | each |
corn tortillas (6-inch)
cut into 2inchlong 1/4inchwide strips |
*
|
| 237 | ml |
chicken
cooked, diced |
|
| 1 | each |
avocados
peeled, pitted, diced |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
|
*
|
Directions
Purée tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and sauté 2 minutes.
Add tomato-onion purée, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil.
Reduce heat and simmer 30 minutes. Season to taste with salt.
Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining ½ cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream.
