I found this recipe for Tortilla Soup in Ma’am’s original recipe archives and it looked so simple and satisfying I knew I had to make it for dinner and get it on the blog for Fall. Yes, I am still fantasizing about cool weather.
Two extra bonuses are:
-you probably already have the ingredients in the house and
-it is done in 30 minutes!
You know I love quick weeknight meals.
This serves 4 as a side soup, but you can easily double it up to make it a complete meal for 4. It is simple to adapt for special diets:
vegetarian: vegetable broth and black beans for the chicken broth and chicken
corn allergies or don’t have corn tortillas on hand: flour tortillas are just as good
gluten free: just make sure your stock and tortillas are gluten free and the recipe should be good as is.
All you need to do to make it is, cook down the onions and garlic:
Add the chicken, broth, tomatoes and spices:
Fry the tortilla strips while the soup is cooking:
Heat olive oil in large pot or cast iron skillet. Add onion and sauté until translucent. Add garlic and sauté slightly without browning.
Add chicken, tomatoes, stock, cumin and oregano. Bring to a boil and then reduced to simmer. Continue cooking until chicken is done.
While soup is cooking, cut tortillas into ½-inch strips. Heat ½ inch oil in a skillet until a test tortilla strip sizzles when dropped into oil. Fry tortilla strips one layer at a time. Watch carefully so not to burn. Remove with tongs and drain on paper towels. Repeat until all are fried.
To serve: place fried tortillas in bottom of serving bowls. Pour in soup and garnish with grated cheese and a few sprigs of cilantro.