9 times out of 10, if I’m ordering soup at a restaurant, it’s tortilla.  It’s my absolute favorite and when done well, it’s delicious.  Tortilla soup is one of those dishes that seems more complicated to make than it actually is.  It takes a little more time, and there are a fair number of ingredients, but it’s worth it.


1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 bay leaf

2 teaspoons chili powder

1 (28 ounce) can crushed tomatoes

2 liters chicken broth

1 cup whole corn kernels, cooked

1 teaspoon Cumin

1 (10 ounce) can enchilada sauce

2 tablespoons canned chipotle chilies

1/4 cup chopped fresh cilantro

4 boneless chicken breast halves,

Crushed tortilla chips

Sliced avocado

Shredded Monterey Jack cheese

Chopped green onions

Sour cream


In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Put in the chicken, add the chicken broth, and bring to a boil.  Reduce the heat, cover, and let simmer until the chicken is tender. 45 minutes-1 hour.

Stir in enchilada sauce, chili powder, cumin, tomatoes, corn, chilies, cilantro, and bay leaf. Cover and cook on low heat for 3-4 hours.

In the bottom of the bowl place chopped up tortilla chips and grated cheese. Ladle soup into individual serving bowls. Garnish with avocado slices, chopped green onion, and a dollop of sour cream.

If you want to make your own tortilla strips, it’s simple too.

All you need is 6 corn tortillas. Cut them into strips.  Heat some vegetable oil in a frying pan over medium heat.  Add the strips and use a wooden spoon to separate, until golden and crisp.  About 2-3 minutes.  Dab with a paper towel to remove excess oil.  Salt and use as garnish.


-Arianna Schioldager

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