Best Silky Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.