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Tortilla Soup Recipe

Name: My Brother's Soul Food Heavens Tortilla Soup Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 cups chicken broth (low-sodium preferred); 3 cups cooked shredded chicken (rotisserie or poached); 14.5 oz canned diced tomatoes with green chiles (e.g., Rotel) or fire-roasted diced tomatoes; 2 tbsp tomato paste; 1 cup white or yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano (Mexican or regular); 2 tbsp fresh lime juice; 1 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 cup long-grain white rice (uncooked); 2 cups water or low-sodium chicken broth; 0.25 tsp salt; 2 cups vine-ripened tomatoes, seeded and finely diced; 0.5 cup white or red onion, finely diced; 0.25 cup fresh cilantro, chopped; 1 each jalapeño, seeded and finely minced (optional for heat); 1 tbsp fresh lime juice; 0.5 tsp salt; 6 each corn tortillas (6-inch); 1 cup vegetable oil or canola oil (for frying); 1 each ripe avocado, diced; 1 cup shredded Monterey Jack or cheddar cheese; 0.25 cup fresh cilantro leaves (for garnish); 4 each lime wedges; 0.25 tsp salt

Inspired by My Brother's Soul Food Heaven

Time55m

Serves6

chicken broth with shredded chicken, rice, avocado, pico de gallo with strips of tortilla.

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Ingredients

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Soup base

8 cups chicken broth (low-sodium preferred)

3 cups cooked shredded chicken (rotisserie or poached)

14 1/2 oz canned diced tomatoes with green chiles (e.g., Rotel) or fire-roasted diced tomatoes

2 tbsp tomato paste

1 cup white or yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp dried oregano (Mexican or regular)

2 tbsp Fresh lime juice

1 tsp Celtic sea salt

1 tsp black pepper

2 tbsp olive oil

Rice

1 cup long-grain white rice (uncooked)

2 cups water or low-sodium chicken broth

1/4 tsp Celtic sea salt

Pico de gallo

2 cups vine-ripened tomatoes, seeded and finely diced

1/2 cup white or red onion, finely diced

1/4 cup Fresh cilantro, chopped

1 each jalapeño, seeded and finely minced (optional for heat)

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

Tortilla strips & garnishes

6 each corn tortillas (6-inch)

1 cup vegetable oil or canola oil (for frying)

1 each ripe avocado, diced

1 cup shredded Monterey Jack or cheddar cheese

1/4 cup fresh cilantro leaves (for garnish)

4 each Lime wedges

1/4 tsp Celtic sea salt

Method

Rice

Cook rice

Rinse 1 cup long-grain rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 2 cups water or broth and 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork and keep warm.

Pico de gallo

Combine 2 cups finely diced tomatoes, 1/2 cup finely diced onion, 1/4 cup chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice and 1/2 tsp salt in a bowl. Taste and adjust salt or lime. Refrigerate while you prepare the soup so flavors meld.

Tortilla strips & garnishes

Make crispy tortilla strips

Stack tortillas and cut into 1/4- to 1/2-inch wide strips. In a 10-12 inch skillet or deep pan, heat about 1 cup oil over medium-high heat until shimmering (about 350°F / a small piece of tortilla sizzles immediately). Fry strips in batches, stirring, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1/4 tsp salt. Let cool — they will crisp further.

Prepare garnishes: dice 1 avocado and set aside, shred cheese if needed, arrange lime wedges and cilantro for serving.

Soup base

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add 1 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika and 1 tsp dried oregano; toast the spices 30 seconds while stirring.

Pour in 8 cups chicken broth and the 14.5 oz can of diced tomatoes (with juices). Stir to combine and bring to a gentle simmer. Season with 1 tsp salt and 1 tsp black pepper.

Add 3 cups cooked shredded chicken to the pot. Simmer gently 10 minutes to heat through and allow flavors to meld. If you prefer a thicker soup, remove 1–2 cups of the soup, purée briefly with an immersion blender or in a blender and return to the pot; alternatively leave brothy.

Stir in 2 tbsp fresh lime juice and adjust seasoning to taste (additional salt, pepper or lime as desired). Keep soup hot until serving.

Assembly & serving

Ladle about 1 to 1 1/2 cups hot soup into each bowl.

To each bowl add 1/2 cup cooked rice (about 4 servings from 1 cup uncooked), a generous handful of shredded chicken and broth, 2–3 tbsp pico de gallo, a small handful of crispy tortilla strips, a few diced avocado pieces, and 2 tbsp shredded cheese.

Garnish with cilantro leaves and a lime wedge. Offer extra tortilla strips, pico de gallo, avocado and cheese at the table. Serve immediately while the tortilla strips are still crisp.