Tortilla soup has been a staple in my culture for generations. Growing up, we often enjoyed the dish in our home. My mother, Maria, is a great cook. She made several dishes out of leftover tortillas and tortilla soup was one of the best! Made in a manner of soups from Mexico, this tried-and-true tortilla soup is filled with ingredients such as tomatoes, garlic, onion, cumin and cilantro to create a savory soup that can be served as an entrée. Tortilla soup is really best served in the winter for its thickness and spiciness…but here in Texas, it’s so good we serve it year-round!
In a food processor, puree the onion, garlic, and tomatoes until smooth. De-stem the dried chilis, remove the seeds and soak in hot water for 15 minutes. Drain. Julienne the tortillas into strips – using ¼ cup blended oil, sauté in a heavy bottomed pot until crispy (but not burnt!). Add the puree and chilies to the tortilla, and cook for about 10 minutes until thick and the raw taste is gone. Add the spices, chicken stock, salt and pepper. Simmer for 20 minutes. Puree well using an immersion blender, then add lime juice. Reduce soup until it is at your desired consistency, then season with salt to taste. Serve with crispy corn tortilla strips, diced avocado, a dollop of sour cream and pico de gallo on top as garnish.