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Spring Sale - Save up to 40%
Spring Sale - Save up to 40%

Tortilla Soup

From Rock and Roll Comfort Cooking by Sharon O'Connor

This fabulous soup is inspired by the version created by chef Dean Fearing of Dallas, Texas.

Chicken Tortilla Soup

6 corn tortillas
4 tablespoons vegetable oil
1 onion, diced
2 tomatoes, coarsely chopped
3 garlic cloves, minced
3 medium rip tomatoes, diced
1 ½ teaspoons ground cumin
1 to 3 teaspoons chili powder, depending on your preference
1 bay leaf
2 tablespoons tomato paste
4 cups chicken stock or broth
1 teaspoon salt or to taste
Cayenne or freshly ground black pepper to taste
1 ½ cups shredded cooked chicken
1 large ripe avocado, peeled, pitted, and diced
½ cup chopped fresh cilantro for serving
1 cup (4 oz) shredded Jack or sharp cheddar cheese
1 large lime cut into 6 wedges for serving
  1. Coarsely chop 2 of the tortillas and set aside. Cut the remaining 4 tortillas into thin strips.
  2. In a heavy, medium skillet, heat 2 tablespoons of the vegetable oil over medium-high heat until it shimmers and is almost smoking. Add the tortilla strips and fry until crisp, about 2 minutes. Using a slotted spoon, transfer to a paper towel lined-plate to drain. Sprinkle the tortilla strips with salt while they are still hot.
  3. In a large saucepan over medium-high heat, add the onions and garlic and sauté for 7 minutes, or until golden. Add the tomato mixture and cook until the tomatoes soften and break down, about 15 minutes.
  4. In a large saucepan, heat the remaining 2 tablespoons canola oil over medium heat and sauté the chopped tortillas with the garlic and cilantro for 3 minutes, or until the tortillas are soft. Add the onion-tomato purée and bring to a boil. Add the cumin, chili powder, bay leaf, tomato paste, chicken broth, and salt. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the cayenne. Taste and adjust the seasoning.
  5. Ladle the soup into bowls and top each bowl with portions of shredded chicken, avocado, and shredded cheese. Garnish with cilantro and fried tortilla strips; serve at once.

Makes 4 to 6 servings