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Mexican Tortilla Soup Recipe

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This recipe for Mexican Tortilla Soup, by , is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tammy Sample

Category:
Category:

Ingredients:  
Ingredients:  
1 large pasilla chile
1 15 oz can diced tomatoes
2 Tbsp canola oil
3 cloves garlic
1 medium white onion, roughly chopped
8 cups chicken stock
1 sprig cilantro, optional
1½ lbs boneless skinless chicken breasts, diced in ½ inch pieces
Kosher salt & fresh ground pepper
6 oz shredded monterrey jack cheese
1-2 avocados, diced
Sour cream for serving
Lime wedges for serving
Approx 4 cups tortilla chips, crushed, for serving

Directions:
Directions:
Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes.

Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth.

Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes.

Add the stock and cilantro, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes.

Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more.

Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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