Author Notes
My grandma would make this for me when I was a kid. I'm not really a soup person -- I get sick of the soft texture after a few bites -- but tortilla soup is different, because of all the different textures. And this is the perfect rendition -- the broth is thick, not brothy like some versions I've tasted. It's also not too tomato-y. It's spicy in a comforting--not painful--way. It hits that elusive sweet spot between chicken broth and tomato bisque that makes my ideal tortilla soup. I recently asked her to email me the recipe. She doesn't really understand email, and sent a sort of stream of consciousness recipe. It was vague, but sharply entertaining. And it led me to the soup of my memories. —linzarella
Ingredients
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2 tablespoons
olive oil
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2
yellow onions, diced
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6
cloves garlic, chopped
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2
chipotle peppers packed in adobo sauce
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6 ounces
tomato paste
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7-8 cups
chicken broth
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1 cup
dehydrated corn
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1
avocado, diced
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1/2 cup
chopped cilantro
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1 cup
tortilla chip strips
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2
limes, quartered
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1 cup
queso fresco
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1.5 cups
leftover roast chicken
Directions
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Heat the oil over medium heat and saute the onions, covered, about 10 minutes.
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Add the garlic, saute another minute, then add the tomato paste and chipotle peppers and saute 5 more minutes.
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Add the broth, bring to a boil, then lower to a simmer and cook for 5 minutes.
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Puree the broth with an immersion blender, or in batches in a blender.
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Put the remaining ingredients into bowls and allow everyone to customize their soup with whatever toppings they like.
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