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Tortilla Soup

  • SERVINGS: 4
  • FAST

Ancho chiles are dried poblanos. Choose anchos that are still pliable or soften them by warming them in a 350° oven for a minute or so.

  1. Four 6-inch corn tortillas
  2. 1 to 2 tablespoons vegetable oil
  3. 8 cups chicken stock or canned low-sodium broth
  4. 4 fresh or canned plum tomatoes, coarsely chopped, with their juices
  5. 1 medium all-purpose potato, peeled and cut into 1/3-inch dice
  6. 1 ancho chile—stemmed, seeded and cut into thin strips
  7. 1 medium onion, thinly sliced
  8. 2 garlic cloves, coarsely chopped
  9. 1/2 teaspoon marjoram
  10. Salt
  11. 1 small zucchini, cut into 1/2-inch dice
  12. 1 small yellow squash, cut into 1/2-inch dice
  13. 1 pound small skinless, boneless chicken breast halves, cut crosswise into 1/2-inch strips
  14. Cilantro sprigs, for garnish
  15. 1 lime, quartered, for garnish
  16. Sour cream, for garnish
  1. Preheat the oven to 425°. Brush both sides of the tortillas with the vegetable oil, cut them into 1/2-inch-wide strips and spread them in a single layer on a large baking sheet. Bake for about 5 minutes, or until golden.
  2. In a large nonreactive saucepan, combine the stock, tomatoes, potato, ancho, onion, garlic, marjoram and 1 teaspoon of salt; bring to a boil. Reduce the heat to moderate; simmer until the vegetables are almost tender, about 15 minutes. Add the zucchini and yellow squash; cook for 1 minute longer. Add the chicken and simmer until just cooked through, about 5 minutes. Season with salt.
  3. Ladle the soup into warmed soup plates or bowl. Float a few tortilla strips on top of each serving and garnish each with several cilantro sprigs, a lime quarter and a dollop of sour cream. Serve the remaining tortilla strips on the side. Enjoy the soup right away, before the tortillas become soggy.

Suggested Pairing

The spiciness of the soup suggests an off-dry, fruity white to balance the heat. Try a dry Californian Chenin Blanc.