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
Shredded Monterey Jack cheese
Chopped green onions
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.