Tortilla Soup
The ultimate comfort food, Tortilla Soup is a hearty, flavorful dish that warms you from the inside out. With its rich spices, tender chicken, and crispy tortillas, this easy weeknight dinner is sure to satisfy. Perfect for chilly nights or family gatherings, make it tonight!
Equipment
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Frying Pan
- Oven
- Saucepan
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion sliced thin (about 1 cup)
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15-ounce can crushed tomatoes
- 1 quart chicken or turkey stock (about 4 cups)
- 2 cups shredded cooked chicken or turkey meat (about 13 ounces)
- Kosher salt and freshly ground black pepper to taste
- 4 6-inch corn tortillas
- 3 tablespoons vegetable oil
- chopped fresh cilantro for topping
- Additional toppings : sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese
Instructions
- Preheat your oven to 350 degrees F. This ensures your tortilla strips will get perfectly crispy.
- In a 3-quart or larger pot, heat the extra-virgin olive oil over medium. Add the yellow onion and cook, stirring occasionally until soft, about 5 minutes. Onions should become translucent, releasing their sweet fragrance.
- Add the minced garlic, chili powder, and dried oregano. Stir often for about 3 minutes until the spices become fragrant, filling your kitchen with a warm scent.
- Next, add the crushed tomatoes and chicken stock. Raise the heat to medium-high, bringing the mixture to a boil. Once boiling, lower the heat to medium-low and let it simmer for 15 minutes, allowing the flavors to meld together.
- While the soup is simmering, brush each corn tortilla with vegetable oil. Stack them on a cutting board and cut into 1/2-inch wide strips. This will create the perfect crispy toppings for your soup.
- Arrange the cut strips on a sheet pan in a single layer. If necessary, use more than one pan or bake in rounds. Sprinkle a few pinches of salt over the strips and bake until they are golden and crispy, about 10 minutes.
- Once the soup has simmered for the allotted time, add the shredded cooked chicken or turkey meat. Season with Kosher salt and black pepper to taste. Allow everything to simmer for an additional 5 minutes to heat the meat through.
- To serve, ladle the soup into bowls, topping each with a handful of crispy tortilla strips and freshly chopped cilantro. Add optional toppings like sliced avocado, sour cream, or shredded cheese for an extra touch.
- Enjoy your warm, comforting bowl of Tortilla Soup and relish the flavors of home!
Notes
Here are some tips to keep in mind when making Tortilla Soup:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Freezing: Yes, you can freeze this soup! Let it cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
- Variations: Try adding beans or corn for extra texture and nutrition.
- Spice Level: For a spicier soup, include diced jalapeños or a splash of hot sauce.
- Vegan Option: Substitute the chicken stock with vegetable stock and use beans or tofu instead of chicken for a vegan twist.
- Serving Style: Serve with additional toppings like diced red onion or fresh lime wedges for a zesty finish.