Tortilla Broth

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 1 quart

This key component of Tortilla–Corn Bread Dressing, made with garlic-infused corn tortillas and tomatoes, also makes a delicious soup topped with pieces of chicken (or leftover turkey) and torn-up fried tortillas.

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  1. 3 tablespoons vegetable oil
  2. Two 6-inch corn tortillas, chopped
  3. 3 garlic cloves
  4. 1 medium onion, minced
  5. 1 cup canned tomato puree
  6. 5 cups chicken stock
  7. 1 tablespoon chili powder
  8. 1 bay leaf
  9. 1/2 tablespoon ground cumin
  10. Pinch of cayenne pepper
  11. Salt
  1. In a large saucepan, heat the oil. Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.
  2. Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil. Simmer over low heat until reduced to 1 quart, about 30 minutes. Discard the bay leaf.
  3. Working in batches, puree the mixture in a blender. Add a pinch of cayenne and season with salt.
Make Ahead
The broth can be refrigerated for up to 3 days or frozen for 1 month.