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Salads, Sandwiches, Soups

Tortilla Soup

August 28, 2020

Last week I was in the beautiful Colorado Rockies with my family. We spent a lot of time hiking in mountains, visiting the town and just hanging out. You’d think I’d be sleeping great with all this working out, but I had been stressed about being away from work for so long. So after a particularly poor night’s sleep we went for another hike, about 5 miles and by the time we got home, I was beat.

The sky was turning black quickly and nothing sounded better than a hot, comforting bowl of soup. I’m kind of a sucker for soup. I also happen to love love love tortilla soup. I’ve made tortilla soup a bunch, but never found a recipe that was perfect. This one has the perfect amount of spice, a super rich broth and lots of yummy flavors and textures.

Even though it’s a little warm to be making this soup in Chicago, I’ll be making it very often when fall rolls around!

Tortilla Soup

Serves: 8 • Prep Time: 20 minutes • Cook Time: 40 minutes
Nutrition per Serving Cal: 220.3 • Fat: 9.9g • Carb: 17.3g • Protein: 18.3g • Fiber: 4g • Sugar: 2.9g

Ingredients

  • 1 1/2 tsp canola oil
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1 serrano pepper, seeded and minced
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 – 14.5oz. can of petite diced tomatoes
  • 10 cups of water
  • 3 1/2 Tbsp Better Than Bullion Chicken flavor
  • (or 10 cups low sodium chicken broth instead of water & bullion)
  • 1/2 bunch cilantro, chopped

Toppings

  • 4 corn tortillas, cut into strips
  • 2 Tbsp canola oil
  • 2 chicken breasts, grilled and cubed
  • 2 ears of corn, grilled
  • 1 large avocado, cubed
  • 1/2 bunch cilantro, chopped
  • 1/2 cup low fat Monterey Jack cheese, shredded

Method

  • Heat canola oil in a stockpot over medium high heat. Add onions when hot and sauté for 8 minutes.
  • Add garlic, serrano, chili powder, cumin and oregano. Stir to mix with onion and cook for another 2 minutes.
  • Add tomatoes, water and bullion. Bring to a boil and mix to combine.
  • Add cilantro and lower heat to medium low. Let simmer for 30 minutes.
  • Meanwhile, heat canola oil in a skillet and in two batches, fry up the tortilla strips, flipping occasionally. Let them dry on a plate covered with a few paper towels. This will help soak up and residual oil.
  • Before serving, heat bowls to keep soup hot.
  • In the bottom of each bowl add chicken and grilled corn. Ladle broth on top and top each bowl with avocado, cilantro, cheese and tortilla strips.
  • Serve immediately.

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2 Comments

on Tortilla Soup.
  1. Carrie
    August 29, 2020 @ 3:06 am
    -
    Reply

    Does this soup freeze well? It sounds amazing. I recently ordered this in a restaurant and can’t wait to duplicate it! YUM

    • Blair
      August 31, 2020 @ 8:21 pm
      -
      Reply

      I haven’t tried freezing it, but I’m sure if you froze the broth it would be great! Then add the other ‘toppings’ when you reheat it. I’m already craving this one again!

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