Mexican Tortilla Soup

I love having a good soup recipe on hand so I can put dinner on the table quickly, especially during the cooler months. I, however, will make soup any time of year. I love soups, chilis, and stews. It is a one-pot wonder that is delicious, filling, and comforting.

This recipe for Mexican Tortilla Soup is perfect for days when you are not feeling well, want to warm up from a long cold day, or just want a bowl of tasty comfort on a crisp fall night. It takes all the warm flavors that Mexican food is known for and bundles it all up in one tasty bowl of goodness… with a tiny bit of heat. But Mexican food without at least a little heat is not Mexican food…In my opinion. lol.

let me share with you how I make my tasty Mexican Tortilla Soup.

INGREDIENTS:

1 Can Diced Tomatoes – undrained
3 Cloves Garlic – minced
1/2 Onion – Diced
6-8 C. Chicken Broth (or vegetable broth)
6-8 Corn Tortillas- cut into strips
1 Tbsp. Neutral Oil
1 Tsp. Oregano
3 Tsp. Chili Powder
1/2 Tsp. Cumin
Salt And Pepper
Juice Of 1/2 Lemon OR 1 Lime
1/2 Tsp. Red Pepper Flakes

DIRECTIONS:

1. To a blender add the tomatoes, garlic, 1 cup of chicken broth, and the onion. Blend until smooth.
2. To a large soup pot over medium-low heat, add the oil and the tomato mixture. Stir and cook for 5 minutes.
3. Add the broth, oregano, chili powder, cumin, salt, pepper, and red pepper flakes. Stir and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes. Stir occasionally.
4. In the meantime cook the tortilla strips. To a large skillet over medium heat, add 1 to 2 tbsp of oil and add the tortilla strips. Toss to coat in the coat and let cook for 5 to 8 minutes or until golden brown and crispy. Be sure to toss the tortilla strips occasionally to prevent burning and to allow an even browning. Remove to a plate and set aside.
5. Add the lemon juice (or lime juice) to the soup and adjust the seasoning to taste.
6. Ladle the soup into bowls and top with the crispy tortilla strips.

• Additional toppings: Crumbled queso fresco, cilantro, parsley, cooked shredded chicken, avocado, sour cream, fried jalapenos, or fresh jalapenos.
• As with any recipe that has spices in it, you can adjust the level of spiciness to your liking.
• This soup freezes really well so you can freeze any leftovers for a rainy day, or lunch during the week.
• This soup is travel-friendly. Just package up the soup and tortilla strips separately.