Tortilla Soup

Staff Writer
Tortilla Soup
Cooking Light

While a few additional steps are needed for this soup, the results are well worth it. Roasted tomatoes and garlic, a spicy chile purée, and a tender braised chicken make this tortilla soup the perfect way to start a meal. 

4
Servings
946
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 beefsteak tomatoes
  • 2 cloves garlic, unpeeled
  • 1 Ancho chile
  • 2 Pasilla chiles
  • 2 Spanish onions, cut in quarters and sliced
  • 2 Tablespoons canola oil
  • 3 quarts chicken stock
  • 1 bay leaf
  • 1 Teaspoon ground cumin
  • 1 medium carrot, medium diced
  • 2 celery stalks, medium dice
  • Three 6-inch corn tortillas, torn into small pieces
  • 1 whole chicken
  • Salt, to taste

Directions

Preheat the oven to 500 degrees. 

Place the tomatoes and garlic cloves (with skin on) on a parchment-lined baking sheet. 

Roast for 20 minutes until the skins are slightly charred and blistered. Remove and allow to cool. Meanwhile, stem and seed the chiles. In a pan set over medium-high heat, press the chiles one at a time, on both sides, so they are slightly charred in spots and fragrant. Place the chiles in a bowl with hot water and soak for 20 minutes. 

Peel the blistered skin off the tomatoes and slip garlic from its skin. In a stock pot over medium-high heat, add the canola oil and onions and sweet the onions until transluscent. 

In a blender, purée the chilies, tomatoes, and garlic together; strain through a chinoise or fine-mesh strainger. Add to the sweated onions and alow to cook together for 5 minutes, stirring often. Add the chicken stock and allow all to come to a strong simmer. Add in the cumin and tortillas. Taste for salt and add if desired. Drop in the whole chicken and bring back to a simmer. Add the diced carrot, celery, and bay leaf, season with salt. Allow to cook for 45 minutes at a slow simmer, skimming frequently, until the chicken is cooked through. When the chicken is done, remove it and allow it to cool. Shred the chicken meat and add back into the soup. Serve.

Tortilla Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Tortilla Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Tortilla Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
52g
80%
Sugar
19g
N/A
Saturated Fat
13g
65%
Cholesterol
194mg
65%
Protein
65g
100%
Carbs
52g
17%
Vitamin A
405µg
45%
Vitamin B12
0.7µg
11.9%
Vitamin B6
2mg
92%
Vitamin C
33mg
55%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
16%
Vitamin K
30µg
38%
Calcium
120mg
12%
Fiber
7g
27%
Folate (food)
105µg
N/A
Folate equivalent (total)
105µg
26%
Iron
6mg
32%
Magnesium
127mg
32%
Monounsaturated
23g
N/A
Niacin (B3)
29mg
100%
Phosphorus
677mg
97%
Polyunsaturated
12g
N/A
Potassium
1977mg
56%
Riboflavin (B2)
1mg
69%
Sodium
2875mg
100%
Thiamin (B1)
0.5mg
35.1%
Trans
0.3g
N/A
Zinc
5mg
32%