Description
Tortilla soup is a hearty and flavorful Mexican-inspired soup made with a blend of savory spices, diced tomatoes, and chicken or turkey.
Yield: 6servings | Serving Size: 11/2 cups
Ingredients
1tablespoonextra-virgin olive oil
1largeyellow onion, sliced thin (about 1 cup)
1tablespoonminced garlic
2teaspoonschili powder
1teaspoondried oregano
115-ounce cancrushed tomatoes
1quartchicken or turkey stock, 4 cups
2cupsshredded cooked chicken or turkey meat, about 13 ounces
Kosher salt and freshly ground black pepper, to taste
46-inch corn tortillas
3tablespoonsvegetable oil
chopped fresh cilantro, for topping
Additional toppings: sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a 3-quart or larger pot, heat the oil over medium. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, chili powder, and oregano and cook, stirring often until fragrant, about 3 minutes.
- Add the tomatoes and the stock, raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 15 minutes.
- While the soup is simmering, brush each tortilla with the oil, then stack on a cutting board. Cut the tortilla stack in half, then into 1/2-inch wide strips.
- Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds.) Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- Add the chicken or turkey meat to the soup pot and season with salt and pepper. Simmer for another 5 minutes to heat the turkey meat.
- To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 246kcal, Carbohydrates: 16g, Protein: 17g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 46mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g
