If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 6 cloves garlic, chopped
- 2 chipotle peppers packed in adobo sauce
- 6 ounces tomato paste
- 7-8 cups chicken broth
- 1 cup dehydrated corn
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 cup tortilla chip strips
- 2 limes, quartered
- 1 cup queso fresco
- 1.5 cups leftover roast chicken
- Heat the oil over medium heat and saute the onions, covered, about 10 minutes.
- Add the garlic, saute another minute, then add the tomato paste and chipotle peppers and saute 5 more minutes.
- Add the broth, bring to a boil, then lower to a simmer and cook for 5 minutes.
- Puree the broth with an immersion blender, or in batches in a blender.
- Put the remaining ingredients into bowls and allow everyone to customize their soup with whatever toppings they like.