Tortilla soup is one of my family go-to meals. The first time I ever had it was for a special birthday lunch with my mother at The Mansion Restaurant, Dean Fearing’s restaurant at the time. It was pureed until smooth and they pour it table side and top it with smoked chicken breast, avocado, sliced radishes and cabbage. I have perfected this recipe over the years and my children love it as much as I do. I make my own tortilla chips by cutting corn tortillas into long strips and crisping them up in a pan with olive oil and salt, but you could easily skip this step and just use store bought tortilla chips.
PrintTortilla Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 tbsp light olive oil or vegetable oil
- 1 yellow onion
- 4 garlic cloves
- 2 carrots
- 1 zucchini
- 3 small corn tortillas
- 1 – 28 oz jar peeled, whole San Marzano tomatoes
- 1 tbsp cumin
- 1/2 tsp coriander
- 1 tsp smoked paprika
- 1 tsp mild chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh chopped cilantro
- 4 cups chicken broth
For serving:
- diced rotisserie chicken breasts
- shredded sharp cheddar cheese
- julienned radishes
- chopped cilantro
- diced avocado
- tortilla chips or homemade tortilla strips
Instructions
- Dice the onion, garlic and carrots and cut the corn tortillas into small pieces
- In a large stock pot, add the olive oil, onion, garlic, carrots and corn tortillas and sauté on medium low heat for 2-3 minutes or until the corn tortillas are fragrant and begin to crisp
- Add the zucchini and the cumin, coriander, paprika, chili powder, salt and pepper and fresh cilantro and continue to stir until the spices become fragrant, about 1 minute
- Add the tomatoes and the sauce from the jar and break up the tomatoes into bite sized pieces
- Add the chicken stock and stir, cover and simmer for 30 minutes
- Cool slightly before pureeing the soup in a blender in batches. Serve with toppings of your choice
