Soup time!! Now that it's finally getting a little cooler around here I'm ready to start making soup. But there are so many soups and so little time...What to make first? Since Hubby doesn't think soup is really dinner, I need to make this first soup of the season delicious and memorable. Because "spicy" is his favorite flavor, I decide that tortilla soup is the way to go. The flavorful base is super simple and it can easily be made as spicy or mild as you like. The fun part is planning all the toppings. They are what take this simple broth over the top. The tortilla strips, cheese, avocado, cilantro, and lime are the ingredients that make this soup filling enough to call dinner. Here's what you'll need:
1 onion, chopped
1 fresh jalapeño, de-seeded and chopped
3 cloves garlic, minced
2 TBL oil
2 14 oz cans fire-roasted, diced tomatoes
1 10 oz can Rotel chunky tomatoes and green chilies
2 C chicken broth
1 can beef broth
2 C water
3 tsp cumin
1 tsp chili powder
1 tsp salt
2 tsp Worcestershire
2 dashes chipotle tabasco
4 corn tortillas plus oil for frying (I use peanut oil)
1 C grated queso fresco
1 avocado
chopped fresh cilantro
lime wedges
In a large sauce pan, sauté the onion and jalapeño in 2 TBL oil for about 5 minutes, until onions are cooked and beginning to brown. Add the garlic and cook 1 minute more.
Add the fire-roasted tomatoes and the Rotel tomatoes and stir to combine. Add the cumin, chili powder, salt, Worcestershire, and tobacco and stir. Add in the chicken broth, water, and beef broth and simmer for hour.
While the soup is simmering, cut the tortillas into strips. In about 1/2" oil, fry the strips until they are crisp and lightly brown. Drain on paper towel and set aside until you re ready to serve the soup.
Just before you are ready to serve the soup, chop the cilantro, cube the avocado, shred the cheese, and cut the lime into wedges.
When your ready to serve the soup, start by placing some to the fried tortillas in the bottom of your bowl.
Add some of the avocado cubes.
Add some of the shredded cheese.
Sprinkle on the chopped cilantro.
Pour some of the soup on then squeeze a little lime juice on top and it's ready to eat.
And that, my friends, is a bowl of soup!
For me, it's all I need for dinner, but for hobby I also made a chicken salad stuffed poblano to go along with his soup.
Enjoy!
Lynn
Tortilla Soup
- 1 onion, chopped
- 1 fresh jalapeño, deseeded and chopped
- 3 cloves garlic, minced
- 2 TBL oil
- 2 14 oz can fire-roasted, diced tomatoes
- 1 10 oz can Rotel chunky tomatoes and green chilies
- 2 C chicken broth
- 1 can beef broth
- 2 C water
- 3 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 tsp Worcestershire
- 2 dashes chipotle tabasco
- 4 corn tortillas plus oil for frying (I use peanut oil)
- 1 C grated queso fresco
- 1 avocado
- chopped fresh cilantro
In a large sauce pan, sauté the onion and jalapeño in 2 TBL oil for about 5 minutes, until onions are cooked and beginning to brown. Add the garlic and cook 1 minute more. Add the fire-roasted tomatoes and the Rotel tomatoes and stir to combine. Add the cumin, chili powder, salt, Worcestershire, and tobacco and stir. Add in the chicken broth, water, and beef broth and simmer for hour.
Cut the tortillas into strips and fry until crisp and slightly brown. I use about 1/2 C peanut oil. Drain the chips on a paper towel and set aside until ready to serve the soup.
Peel and chop the avocado and chop the cilantro.
Shred the queso fresco.
When serving, top the soup with the shredded cheese, chopped avocado, chopped cilantro, and shredded queso fresco.
Serves 8-10
