Yield: 6 servings
Tortilla Soup

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, thickly sliced
- 3 large garlic cloves, smashed and peeled
- 1 large dried pasilla or ancho chile, stemmed (remove seeds if prefer mild)
- 1 15-ounce can fire-roasted diced tomatoes in juice
- 2 quarts chicken broth
- 1 large epazote sprig, optional (can sub Mexican oregano)
- 1 1/4 pounds boneless, skinless chicken breasts
- Salt, black pepper, cumin, oregano, garlic powder, onion powder to taste
- 1 large ripe avocado, peeled, seeded, sliced or cubed
- 6 ounces Mexican queso fresco, crumbled
- 1/2 cup Mexican crema
- 3 cups tortilla chips, crumbled
- 1 large lime, cut into 6 wedges
Instructions
- Preheat oven to 400-degrees F. Prepare baking tray to roast the chicken. Line with parchment paper/aluminum foil.
- Season chicken breasts with salt, pepper, garlic powder, onion powder, cumin, paprika, oregano or favorite taco seasoning. Roast until cooked through - 15-20 min.
- Optional step - pan-sear chicken breasts in a hot skillet then finish cooking in the oven.
- While the chicken roasts, prepare the soup base.
- In a hot skillet, saute onion and garlic until aromatic. Add tomatoes and juice along with the dried chile. Simmer, stirring every so often, until the chile softens. Remove from heat and cool slightly. Pour ingredients into a food processor bowl or blend and process until desired smoothness is reached. Add chicken broth as needed.
- Return the blended soup base to the hot pot and stir in the remaining chicken broth. Bring to a low simmer.
- Once chicken is cooked and then rested (at least 10 min), chop into bite-size pieces and add to the chile broth. Simmer gently for 5-10 min.
- Ladle into bowls and top with desired garnishes.
Notes
Chile Broth shortcut - use your favorite red enchilada sauce in place of the dried chile and/or tomatoes. Add garlic and onion powder to taste.
Roast chicken shortcut - use grocery-store rotisserie chicken.
To lighten this dish - forego or reduce the added garnishes of cheese, cream, avocado, tortilla chips.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 123mgSodium: 1877mgCarbohydrates: 29gFiber: 5gSugar: 11gProtein: 40g
Calculated nutrition may vary.
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