Tortilla Soup
Hearty Mexican soup with crispy tortilla strips and rich broth
Ingredients
Instructions
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Prepare the tortilla stripsHeat 1/2 inch of vegetable oil in a heavy skillet over medium-high heat. Working in batches, fry the tortilla strips until crisp and golden, about 2-3 minutes. Transfer to paper towels to drain and season with salt while still hot.
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Create the soup baseIn a large pot, heat 2 tablespoons oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute until fragrant. Stir in the tomatoes, breaking them up with a spoon.
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Build the brothAdd the chicken broth, oregano, cumin, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld. Taste and adjust seasonings as needed.
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Add the chickenStir in the shredded chicken and continue to simmer for 5 minutes until the chicken is heated through. Remove and discard the bay leaves.
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Serve and garnishLadle the hot soup into bowls. Top each serving with a handful of tortilla strips, diced avocado, crumbled cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the soup just before eating.
Nutritional Information
385
Calories
per serving
24
Protein
g per serving
32
Carbohydrates
g per serving
18
Total Fat
g per serving
4.5
Saturated Fat
g per serving
5
Fiber
g per serving
7
Sugar
g per serving
950
Sodium
mg per serving
15
Vitamin C
% daily value
10
Iron
% daily value
Tortilla Soup is Also Known As
Sopa de Tortilla, Sopa Azteca, Mexican Tortilla Soup or Aztec Soup
