Tortilla Soup

📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Soups A vibrant and comforting Mexican-style soup featuring a rich roasted tomato and chili base, shredded chicken, and savory broth. Topped with crispy fried tortilla strips and cooling sour cream for a perfect bowl.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	30 mins	None	4-6 Servings

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🔪 Key Equipment

• Large pot
• Wooden spoon
• Chef’s knife
• Cutting board

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Ingredients

For the Soup Base

Measurements	Ingredients	Prep / Notes
As Needed	White Onions	Chopped
As Needed	Garlic	Minced
As Needed	Canola Oil	For sautéing
As Needed	Red Chili	Prepared
As Needed	Pureed Roasted Tomato	Pureed
A splash	Olive Oil	For finishing the base
To Taste	Salt	Divided
To Taste	Pepper	Divided
As Needed	Cilantro	Chopped
As Needed	Parsley	Chopped

For the Soup

Measurements	Ingredients	Prep / Notes
As Needed	Shredded Chicken	Cooked and shredded
As Needed	Chicken Broth	Warmed

For Garnish

Measurements	Ingredients	Prep / Notes
As Needed	Fried Tortilla Strips	Crispy
A dollop	Sour Cream	Chilled
Optional	Corn	Optional addition
Optional	Beans	Optional addition

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Instructions

Step 1: Make the Soup Base

1. In a large pot, sauté the white onions and garlic in canola oil until translucent and fragrant.
2. Add the red chili along with the pureed roasted tomato.
3. Stir in a splash of olive oil, salt, pepper, cilantro, and parsley.
4. Cook this mixture down until it forms a thick, concentrated flavor base.

Step 2: Finish and Serve

5. Use the prepared mixture as a rich foundation for the soup.
6. Add the shredded chicken and chicken broth to the pot.
7. Heat through until the soup is gently simmering and thoroughly combined.
8. Serve hot, garnished with crispy fried tortilla strips, a dollop of sour cream, and optional corn and beans until comforting and delicious.

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💡 Make-Ahead & Storage: The soup base can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

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Original Recipe Scan