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Tortilla Soup

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I shared this Tortilla Soup on my Instagram Story a few days ago and had SO many requests to share the recipe!! I’ve made “Tortilla Soup” a million different ways before but usually in the crockpot, and usually with some kind of canned tomatoes. However, it never tasted like the authentic tortilla soup I had during a trip to Dallas years and years ago. So, I set out to make a soup and my rule was: NOTHING CANNED!

I wanted to create depth of flavor and not just throw in a bunch of taco seasoning in some chicken broth. I used dried guajillo chilis in this recipe because it is all I could find, but if you can get your hands on some pasilla chilis-they would be even BETTER in this!

This soup is also quite simple, but feel free to add a can of pinto beans (that’s what I did) and/or some corn! Hope you enjoy it!

Happy Eating! ?

Tortilla Soup

Tortilla Soup

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SERVES: 2-4 servings
PREP TIME: 10 mins
COOK TIME: 45 mins
TIME: 55 mins
The Chutney Life

Ingredients


  • 3 tomatoes (Roma or On the Vine)

  • 1 small yellow or white onion

  • 2 jalapeños, stem & seeds removed

  • 2 dried gaujillo chilis or 1 dried pasilla chili (soaked and covered in hot water for 30 mins.)

  • 2 tsp garlic, minced

  • 1/4 cup scallions, sliced

  • 1/4 cup cilantro, chopped

  • 3 cups vegetable or chicken broth

  • 1 tsp paprika

  • 2 tsp ancho chili powder

  • 1 tsp cumin powder

  • 1/2 tsp dried oregano (rubbed between your fingers)

  • Few Dashes Hot Sauce (I use cholula)

  • salt & pepper to taste

  • 2-3 tbsp oil


Garnishes:



  • Fried Tortilla Strips

  • Shredded Cheese

  • Cilantro

  • Scallions

  • Jalapenos

  • Sour Cream

  • Hot Sauce

  • Lime Wedges

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Quarter the tomatoes and onions, and place on baking sheet along with the jalapeños. Drizzle with oil, salt, pepper and roast for 30-45 minutes. (roast until edges of onions/tomatoes begin to slightly char).
  3. Remove veggies from oven and place in blender along with gaujillo chilis (stem removed). Blend until smooth (add splash of water if needed).
  4. In a heavy bottom pot, over medium heat, add 2 tbsp of oil, garlic, scallions and cilantro. Cook for 1-2 minutes and add the ingredients from the blender. Add ancho chili powder, salt, pepper, cumin powder, paprika, few dashes hot sauce and continue to cook for 5-7 minutes, stirring constantly over medium/low heat.
  5. Add chicken broth and bring to boil. Simmer for 5-7 minutes.
  6. Remove from heat and garnish with shredded cheese, sour cream, lime wedges, cilantro, scallions and jalapeños!

Notes

Options: Add Pinto Beans and/or Corn or scoop of sour cream for a creamier soup

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Hi Palak,
This recipe looks amazing. Before I try it, I wanted to know, when and how to add pinto beans to this?
Thanks so much!

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