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the best ever tortilla soup

When I first served this my three boys sadly looked at me, and said, “We’re just having soup for dinner?”  Feel a sudden sense of panic, I calmly asked them to try it, wondering if I had made a big mistake.  I’m happy to report it has become a family favorite and a regular monthly rotation in our meals.

The spicy tomato-based broth with an entire rotisserie chicken is super filling…and satisfying.  Using corn tortillas as a slight thickener adds flavor and texture.  I serve lots of sides which gives everyone the opportunity to punch up the flavors….and its very good with roasted corn too.  The best soup this side of Mexico!

the best ever tortilla soup

When I first served this my three boys sadly looked at me, and said, “We’re just having soup for dinner?”  Feel a sudden sense of panic, I calmly asked them to try it, wondering if I had made a big mistake.  I’m happy to report it has become a family favorite and a regular monthly rotation in our meals.

The spicy tomato-based broth with an entire rotisserie chicken is super filling…and satisfying.  Using corn tortillas as a slight thickener adds flavor and texture.  I serve lots of sides which gives everyone the opportunity to punch up the flavors….and its very good with roasted corn too.  The best soup this side of Mexico!

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Ingredients

Recipe serves: 6
1 rotisserie chicken, skin removed, meat shredded
1 poblano pepper
1 corn tortilla, finely chopped in strips
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 tablespoon cilantro, finely chopped
1 medium onion, finely chopped
6 cups chicken broth
2 tablespoons tomato paste
1-28 ounce box/can of chopped tomatoes with juices
1 lime, juiced
1 tablespoon ancho chili powder
1 teaspoon smoked paprika
1/4 teaspoon cumin
2 bay leaves
sides
shredded cheddar cheese
sour cream
jalapeños
guacamole or sliced avocado
tortilla chips
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the best ever tortilla soup
  • time
    2 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • sides

Directions

1
Done

poblano pepper

Preheat oven to broil.

2
Done

Place poblano pepper on a lightly greased baking sheet, and roast until the top side turns darks, about 3 mintues, flip over and do same for other side. Pepper should be soft.

3
Done

Place pepper in a paper or plastic bag, and fold over to seal and keep heat in the bag for 10 minutes.

4
Done

Remove pepper from bag and using a knife, remove skin. Then cut open pepper and remove seeds and any interior membranes.

5
Done

Roughly chop and set aside until ready to use.

6
Done

soup

In a large Dutch oven with lid (or heavy bottom saucepan), add the olive oil, garlic, cilantro, onion and tortillas over medium heat.

7
Done

Stir continuously until the tortillas are soft, and onions are translucent, about 7-8 minutes.

8
Done

Add the spices and cook for another minute then add the stock, tomato passata, tomato paste, poblano pepper. Bring to a boil.

9
Done

Lower heat to a simmer, add the chicken and season with salt. Taste and add more salt if necessary.

10
Done

Cover and cook for 30-35 minutes.

11
Done

To serve

Serve with bowls of cheddar cheese, tortilla chips, guacamole, sour cream and jalapeños.