Abuela’s Tortilla Soup
Are you wondering why my blog named Marilyn’s Treats features so many other foods beside desserts?
The reason is simple!
Treats can be just about anything.
Dump together meals, sandwiches, anything that is ready to serve when you are.
Nutritious meals that taste like Grandma made them are treats. One pot meals, dishes that are ready in under 30 minutes are also treats..
A treat is something you enjoy.
You will find many types of treats on this blog.
I always present recipes I know my family enjoys, and everything listed above is a treat by my definition. I have served each one and haven’t had one of these recipes given a thumbs down.
This Tortilla Soup is one of those. The many veggies, cheeses, spices and healthy corn tortillas can be prepared in under 15 minutes.
They can be on the table in 30 minutes. Its a TREAT to have something taste this good and be this healthy.
These soup warms your family from nose to toes on these cold winter days.
Are you going to give it a try this week? I hope so!
Enjoy.
These are the INGREDIENTS you need
- 6 6-inch corn tortillas, or equivalent tortilla chips, broken
- 1/4 cup grapeseed oil peanut oil, other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 medium Anaheim poblano or jalapeño chile, seeded, veins removed, chopped
- 4 cups chicken broth or homemade chicken stock
- 1 can 14.5 oz diced tomatoes, undrained
- 1/2 teaspoon coarse salt kosher or sea salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup 2 oz shredded Monterey Jack cheese
- Chopped fresh cilantro
- 1 lime cut into wedges
These are the INSTRUCTIONS you will use
- If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
- Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.
- To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Abuela’s Tortilla Soup
Ingredients
- 6 6-inch corn tortillas, or equivalent tortilla chips, broken
- 1/4 cup grapeseed oil peanut oil, other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 medium Anaheim poblano or jalapeño chile, seeded, veins removed, chopped
- 4 cups chicken broth or homemade chicken stock
- 1 can 14.5 oz diced tomatoes, undrained
- 1/2 teaspoon coarse salt kosher or sea salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup 2 oz shredded Monterey Jack cheese
- Chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
- Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.
- To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
This is a beautiful recipe! Love the tortilla tips, too. If I’m thinking ahead, I leave a few out the night before but so often I forget.
Thanks for bringing this to Throwback Thursday!
Mollie
I always cook everything spur of the moment. that is why I am doing my tip series! to get me thinking ahead!
Tortilla soup is so good. Thanks for the great recipe!
Thanks Heidi! It’s so fun to spice it up. Thanks for stopping by!
Yum! I love tortilla soup. I can’t wait to try this recipe. Pinning! 😀
Thank you Vashti! Good to see you again. I love this version of Tortilla Soup, it is so versatile. Come back soon.