Tortilla Soup


by Caroline Hurley

Tortilla Soup - Loblollies Blog

I was first introduced to tortilla soup about two years ago when I was in Cabo and I have loved it ever since. My first tortilla soup was so authentic and delicious and it is safe to say that one of my life’s biggest regrets is not being “that person” and asking our chef for the recipe.

This recipe for tortilla soup is divine. The broth is so flavorful all by itself but the fix ins are what sends this soup over the edge and makes it a hearty meal.

Tortilla Soup - Loblollies Blog

You will need either cajun or taco seasoning. If you are using a store bought seasoning make sure you sample it to make sure you are aware of the salt content. I used a little of both seasonings.

The chicken is coated in the seasoning before being cooked in a large dutch oven.

Tortilla Soup 3

 

If you really want to be gourmet you can fry up your own tortilla strips.

Tortilla Soup - Loblollies Blog

The thin strips of corn tortilla crisp up in no time when fried. But if you use crushed store bought chips it’ll be 99% as good.

Tortilla Soup - Loblollies Blog

 

If you shred the chicken its easier to get a little in each bite. Two forks should do you just fine.

 

Tortilla Soup 5

The veggies are cooked in the same pot. Less dishes to wash is kinda my jam.

Tortilla Soup 6

Swapping out green peppers for poblanos is a great way to add some mild heat and traditional southwest flavor.

Tortilla Soup 7 Oh my. The hardest part is letting it simmer when all you want in life is to sit there and eat it by the ladle.

Tortilla Soup 8

 

Look at that color! This soup doesn’t skimp on flavor one bit.

Check the recipe below for details!

Tortilla Soup - Loblollies Blog

Tortilla Soup

Serves 8
This tortilla soup recipe is easy, authentic, and satisfying making it the perfect soup for any night of the week.

Ingredients

  • 1 Large Chicken Breast
  • Cajun and/or Taco Seasoning
  • Vegetable Oil
  • 2 Poblano Peppers (diced)
  • 1 Medium Yellow Onion (diced)
  • 2 cloves Garlic
  • 1 can Rotel
  • 1 heaped tablespoon Tomato Paste
  • 2 quarts Chicken Stock
  • 2 Medium Avocado
  • 1 bunch Cilantro (roughly chopped)
  • 2 limes juiced
  • salt

Optional

  • 2 tablespoons Corn Meal
  • 4oz Shredded Cheese (cheddar or jack)
  • Sour Cream
  • Crispy Tortilla Strips

Directions

Step 1
Coat the bottom of a large dutch oven with vegetable oil over medium heat. Slice chicken into smaller pieces for cooking and coat in seasoning mixture. Cook until done and blackened on each side. Remove chicken and shred.
Step 2
Add more vegetable oil if needed to the pot. Lightly coat pepper, onions, and garlic with seasoning and add to the pot. Cook on medium for several minutes stirring occasionally.
Step 3
Add Rotel to the vegetables and simmer for several minutes.
Step 4
Add the tomato paste and simmer for 5 minutes
Step 5
Add the two carts of chicken stock. Bring to a boil, reduce heat to low, and let simmer for 20 minutes.
Step 6
Add the shredded chicken, cover, and let simmer for an additional 10 minutes. If a slightly thicker consistency and bolder corn flavor is desired you can add the corn meal at this step.
Step 7
Add the diced avocado, chopped cilantro, and juice of 2 limes. Taste the soup and salt as needed. My soup needed several pinches.
Step 8
Add the cheese, tortilla strips, and sour cream when ready to serve.
Step 9
If homemade tortilla strips are desired - Heat oil to 350 degrees in a heavy bottom pot and deep fry small batches of tortilla strips for about 30 seconds at a time.

 

 

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