I made this soup once, a long time ago and it’s been hanging out in my recipe notebook ever since. Recently I made it again and we really enjoyed it. The recipe says to strain the soup. It’s actually not completely necessary if you prefer it chunkier.  Make sure you remove the bay leaf if you don’t strain it. I like milder flavors, so if you like yours hot, add more chili powder to this.

Tortilla Soup

 

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Serves: 6

Ingredients

• 2 tbsp olive oil
• 4 corn tortillas, coarsely chopped
• 6 cloves garlic
• 1 tbsp chopped fresh cilantro
• 1 large onion, chopped
• 2 cups tomato puree
• 1 tbsp cumin
• 1 tsp chili powder
• 1 bay leaf
• 2 tbsp tomato paste
• 8 cups chicken stock
• salt and pepper to taste
• 1 chicken breast, chopped
• cheddar cheese
• 3 corn tortillas, cut into strips

Instructions

1. Heat the oil and cook the chopped tortillas with the garlic and cilantro in a large pot.
2. Add the onion and cook until the onion softens.
3. Add the tomato puree and bring to a boil
4. Stir in cumin, chili powder, bay leaf, tomato paste, and chicken stock. Bring to a boil, add salt and pepper, then simmer over medium heat for 30 minutes.
5. Strain the soup, then put it back in the pot. Add the chicken breast and cook until cooked through (about 10 minutes).
6. While that is cooking, fry the tortilla strips in oil until brown and crisp then drain.
7. Serve the soup with shredded cheddar cheese, sour cream and fresh chopped cilantro. Sprinkle fried tortilla strips on top.

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