My F&W
quick save (...)
Tortilla Soup
© Kelly Brisson

Tortilla Soup

  • SERVINGS: 4

From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.

Slideshow: Warming Soups

  1. 6 tablespoons cooking oil
  2. 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  3. 1 onion, chopped
  4. 4 large cloves garlic, smashed
  5. 1 tablespoon paprika
  6. 2 teaspoons ground cumin
  7. 1 teaspoon ground coriander
  8. 1 teaspoon chili powder
  9. 1/4 teaspoon cayenne
  10. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  11. 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  12. 2 bay leaves
  13. 2 1/2 teaspoons salt
  14. 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
  15. 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
  16. 1 avocado, cut into 1/2-inch dice
  17. 1/4 pound cheddar, grated
  18. Lime wedges, for serving
  1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
  2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
  3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.
  4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Suggested Pairing

A Rioja Reserva, with its complex combination of spicy, earthy, and fruity flavors, will echo the taste of the soup beautifully.

You Might Also Like

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.