Hey guys, I posted some stories on instagram a few weeks ago while I was making this recipe and you guys really insisted on me posting it on the blog so here it is.
First and foremost, there are TONS of tortilla soup recipes on the internet and if they come from a Mexican cook, you can totally trust them. You should know that there are multiple ways to approach a Mexican tortilla soup and this is the one I love and know how to make.
The key preparation today is the broth and fresh tortilla chips! Other than that, you can swap the rest of the ingredients. This means that you can make this vegetarian by not adding chicken and using vegetable stock and of course change the toppings, however, the toppings I suggest are very traditional in the northern part of Mexico which is where I’m from.
1/2 tsp of kosher salt
1 tablespoon of olive oil.
8 yellow corn tortillas (4 per serving). It is VERY important that you look for freshly made or GOOD quality corn tortillas as this is a key flavor of this dish. You can find good ones at specialty markets. Just one note and if you live in the USA, don’t use “Mission” tortillas, there’s not good either in flavor or texture.
3 Roma tomatoes.
3 garlic cloves, pealed.
1/2 red onion.
2 dried Chile ancho. This ingredient is key and cannot be substituted by another dried chile.
3 tsp kosher salt.
2 tsp black ground pepper.
6 cups of chicken broth (unsalted or low sodium option).
Shredded rotisserie chicken.
Queso fresco (If you’re in the USA, Cacique is a good quality brand).
Avocado, cubed up.
Red onion, finely chopped.
Fresh lime juice (not lemon).
Preheat the oven at 380 F.
Make the tortilla chips.
Use a sharp knife to make tortilla strips as shown in the pictures above. Put them in a bowl to coat them with the olive oil and salt.
Lay them out in a baking sheet and bake fo about 15 minutes or until they’re golden brown or crispy. I personally like them on the browner side but it’s your decision!
Once they’re crispy enough, take them out of the oven, transfer them into a small bowl and reserve.
Make the soup.
Put the tomatoes, garlic and half onion on a small baking sheet and bake them in the same 380 degree oven for 20 minutes or until the tomatoes start to release its juices. Take them out of the oven and reserve until they’re cool down for you to handle.
Add the baked veggies into a blender (along with any juice in the baking sheet), and the rest of the broth ingredients. Blend them up for about 2 minutes in high speed or until you see a completely blended and red liquid.
Add the broth to a large pot and cook for 10 minutes at medium heat. After this 10 minutes you’re ready to go!
Ensemble the dish.
Use a large soup bowl. Add some chicken to the bottom of the bowl.
Then add three ladles of soup on top.
Add two handfuls of tortilla chips.
Add the rest of the toppings and serve. Add a few drops of lime juice at the end and enjoy!
If you want to make this dish vegetarian, use vegetable stock instead of chicken and chickpeas instead of shredded chicken.
You can absolutely make a large amount of soup and freeze it for later! Just double or triple all the soup ingredients.
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