Tortilla Soup

Crispy tortilla strips and avocado make this soup irresistible on a cold day.

Crispy tortilla strips and avocado make this soup irresistible on a cold day.

Woke up this morning to find that the temp outside had plummeted, which always make me want to cook soup. And, my fridge is now overflowing with leftover Thanksgiving turkey. What is a girl to do? Noting that I also had a few fresh corn tortillas in the fridge and an avocado, I decided to whip up a batch of Tortilla Soup.

This recipe is a family favorite and is really easy to make. You can skip the step for making your own fried tortilla strips, but I encourage you to take time and effort, which is minimal, to make them. Store bought chips just aren’t satisfying enough and with the chili/salt topping, you will want make these chips over and over just for nibbling. Although I do highly recommend making the soup too. You will be glad you did.

Let me know what you think of the recipe.

Tortilla Soup

6 Servings

  • 2 tbs vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can tomatoes, petit diced
  • 4 cups stock – chicken or turkey
  • 1 ½ cup tomato juice
  • 1 tsp chili powder
  • 1 tsp cumin, ground
  • salt and pepper to taste
  • 6 corn tortillas, cut into ½ inch strips
  • oil for frying
  • chili powder, salt
  • 2 cups, cooked chicken or turkey, shredded
  • 1 cup cheddar or monterey jack cheese, shredded
  • 1 avocado, diced
  • ½ cup sour cream
  • lime wedges

In a saucepan, pour in the vegetable oil, and sauté the onion and garlic over medium-low heat until translucent; make sure to not burn the garlic. Add the tomatoes, stock, and tomato juice. Add the spices and salt and pepper. Simmer for about 15 minutes to meld the flavors.

Meanwhile, heat the oil in a skillet over high heat. Fry the tortilla strips in small batches and cook until they become crisp and golden. Remove from the oil, drain on paper towels and sprinkle with salt and chili powder immediately.

Add the chicken or turkey to the soup to warm it through.

To plate the soup, place the crisped tortilla strips in the bottom of a bowl. Then top with the cheese and avocado. Pour the hot soup over the whole thing, top with a generous dollop of sour cream and a nice squeeze of lime, and serve.

This is truly love in a bowl. A definite Do Again! Just ask my kids.

 NOTE: I sometimes add lime zest along with salt and pepper to the sour cream to elevate the taste even more.

 

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