Monday, October 4, 2010

Tortilla Soup

For broth:
10 cups chicken stock
3 bone in chicken breasts fat removed
1/2 lg Spanish onion
3 cloves garlic smashed
2 Tbs chopped cilantro
1 Tbs Mexican oregano
For Sofrito:
1 chipoltle chili
1/2 Spanish onion
2 cloves garlic
2 lg tomatoes
1 jalapeno
1 tsp adobo sauce
1 Tbs olive oil
1/2 cup cilantro
1 pkg corn tortillas cut into strips
1 tbs olive oil
It was a little cloudy today and thunderstorms are in the forecast. So, hurray!! I made my first soup of the season. I love soups. They are the ultimate comfort food. It makes me want to curl up with a good book. Few aromas spark an appetite like that of a simmering soup. It's a wonderful soul warming food filled with wholesome fresh ingredients. I think one of the real pleasures of a tortilla soup come from the garnishes. It's a very interactive experience for your. friends and family. The creaminess of the avocados, the crunch of the tortilla strips and the gooey tang of the cheese.

This soup starts with a Sofrito. Which is a combination of aromatic ingredients that have been cut or pureed and then slowly cooked in oil for at least a half an hour. There are many cultures that have their own sofritos: French has mirepoix. The Holy trinity in creole. Refogado in Portuguese. Soffritto in Italian. It is a classic base for lots of savory dishes. Soups, stews and gravy's.


Add stock,onion garlic,cilantro,oregano and chicken breasts to large stock pot. Bring to boil and turn immediately down to low..simmer for 30-45 min until chicken is cooked. Remove chicken. Shred chicken and strain stock and reserve. Using 2 forks to shred the chicken is a great trick I learned from a girlfriend that makes a lot of tamales. God forbid you have chunks of chicken in this soup it has to be shredded.
In the food processor add sofrito ingredients except olive oil and process until smooth. Add olive oil to heavy stock pot and cook sofrito for at least 30 minutes.

It should lose most of its liquid.

Add chicken and stock to pot and simmer. Place the strips of corn tortillas into bowl and coat with olive oil. Preheat oven to 400. Place tortilla strips on baking sheet and bake in oven until brown and crispy. Serve with garnishes to include: shredded cheese, green onions,cilantro,avocados,tomatoes and sour cream.

This is one of those soups that I go back to often. It happens to be one of my daughters personal favorites. Now that she doesn't live at home, I can easily freeze and have ready when she visits.

It has plenty of flavor and is great for a chilly day. Indulge your senses with this spicy rich soup.



  1. This is my most favorite cold weather dish!

    I think I will make this on my day off this week! YUMMY!

  2. Thanks for stopping by!!!! I'm glad your going to make it. Have fun!!!Beth

  3. My favorite soup of all time! I love your version.