Tortilla Soup
An easy tortilla soup recipe and a great way to use up leftover roast chicken.
Servings 5
Cost 5
Ingredients
- 2 tablespoons light olive oil or vegetable oil
- 1 cup chopped onions
- ¾ cup roughtly chopped corn tortillas** 84 grams
- 1 tablespoon finely chopped garlic
- 14 ounce can of diced tomatoes drained, OR A can of undrained Rotel for spiciness
- 3 cups of reduced sodium chicken broth plus more if desired
- ½ cup sliced carrots
- 1 teaspoon ground cumin Feel free to use more
- 1 ½ teaspoons mild chili powder blend such as Gebhardt or Bolner’s Fiesta -- Some brands are spicier than others
- 1-2 teaspoon honey I sometimes use more
- 1 bay leaf
- ¼ teaspoon cayenne optional -- I never use
- 1 ½ cups shredded chicken breast Use more or less depending on your tastes
- Black pepper and salt to taste if necessary
- Garnish: avocados shredded cheese, chopped tomatoes, fried tortilla strips
Instructions
- In a Dutch oven or large pot, heat the oil over medium for about 40 seconds. Add the onions and tortillas and sauté for 3-5 minutes.
- Add the garlic and sauté for another 2 minutes, scraping bottom of pot with a spoon.
- Add the tomatoes and 1 cup of broth. Stir well, then gradually stir in remaining 2 cups of broth.
- Continue heating over medium or just below a boil, then add the carrots, cumin, chili powder, honey and the bay leaf. Increase heat slightly and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 20-30 minutes.
- Uncover and simmer, stirring often, for about 10-15 minutes or until soup is thick. Add salt and black pepper to taste. About 5 minutes before serving, add the chicken. Alternatively, you can put a big stack of chicken in a bowl, top it with avocados and cheese, then pour the soup around it. Remove the by leaf before serving. Makes about 5 cups.
Notes
Corn tortillas come in all shapes and sizes, so your best bet is to weigh 84 grams.
We don’t add any hot peppers, but if you like fiery spice feel free to add a dash of cayenne or chipotle powder or any type of hot pepper you like.
If you're serving this for dinner, you'll get enough to feed 2 hungry adults and 1 kid. For lunch or as a side, you could probably serve 4 or 5. If soup is too thick after the last long simmer, thin it with a little extra broth.
If you're serving this for dinner, you'll get enough to feed 2 hungry adults and 1 kid. For lunch or as a side, you could probably serve 4 or 5. If soup is too thick after the last long simmer, thin it with a little extra broth.
