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Tortilla Soup

Let guests pick and choose from the suggested mix-ins and toppings: toasted corn tortilla strips, lime wedges, shredded cheese, green peppers, scallions, avocado, and cilantro sprigs.

  • Prep:
  • Total Time:
  • Servings: 4
Tortilla Soup

Source: Everyday Food, May/June 2003

Ingredients

For Garnish

  • 1 cup shredded (5 ounces) Monterey Jack cheese
  • 4 large scallions, thinly sliced (about 1/2 cup)
  • 1 green bell pepper, diced
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup cilantro sprigs
  • lime, cut in wedges

For the Soup

  • 4 (about 1 1/2 pounds) skinless chicken thighs
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1 jalapeno chile, diced (with seeds for more heat)
  • 6 corn tortillas, (6 inches)
  • 3 tablespoons canola oil
  • salt

Directions

  1. Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.

  2. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.

  3. Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

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