Tortilla soup is an authentic Mexican staple that’s made with chicken, chiles, tomatoes, and, natch, tortillas. Let everyone choose their own toppings. Easy and effing awesome.
One look at the photo above tells you that this subtly spiced and authentic Mexican soup has an earthy elegance. It’s easy as tossing some stuff in a pot and letting it simmer for hours. And it not only tastes effing awesome but it’s actually also sorta effing awesome to observe each person at the table carefully strew the soup with whichever garnishes please them and then sigh as they take that first sip. [Editor’s Note: After making this tortilla soup, one of our trusted testers commented that the garnishes make the soup. She’s correct, you know.] See for yourself. And thank us later. Originally published October 30, 2014.–Renee Schettler Rossi
- Quick Glance
- 45 M
- 2 H, 30 M
- Serves 6 to 8
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Recipe Testers Reviews
We loved this version of tortilla soup. It had a good deal of heat, some of which might have been from an exceptionally hot poblano. Someone who prefers less heat (or more!) could fine-tune that element by adjusting the amount of red pepper flakes. After 1 1/2 hours, the soup hadn’t really thickened—maybe just a little. I gave it another 10 minutes or so with the heat turned up and top off and then blended it with an immersion blender. At serving, it was still a fairly thin soup. The garnishes really make a tortilla soup, and it was worth the time to prep all of them, most of which could be done while the soup was cooking. I was running low on regular onions and so used a few sliced scallions as a garnish instead. It took close to 4 minutes for the first batch of tortilla strips to crisp but 1 1/2 to 2 minutes for the later ones once the oil was really hot. Some ended up a bit burnt. Shredded poached chicken was reheated in the tortilla soup the next day for lunch with more of the other garnishes.
Don't let the simplicity of this tortilla soup recipe fool you—it's hearty and flavorful and PERFECT for a blustery fall day. I actually made it twice this week! First, I made the recipe as written, garnished with the tortilla strips, a sprinkle of cilantro, and some diced avocado, for my family. I think I could eat this every day. It's a lot like a tomato bisque but without the dairy, so not as indulgent. The combo of spices is really what makes the dish. Unlike a lot of Mexican-style foods, this one doesn't rely heavily on cumin. Instead, it uses an interesting mix of smoked paprika (my new favorite spice) and coriander (also can't go wrong there). Dial down the poblano and red pepper flakes if you need a less spicy tortilla soup, but don't skip either one altogether! The second time I made the soup, I was cooking for a crowd so I doubled the recipe—kind of. My pot wouldn't fit all the liquid, so I added all of the broth I could fit, then continued to stir in more as it simmered down. I would recommend adding more than twice the spices. I also used reduced-sodium chicken stock this time, and I think that was an improvement. To serve, I set out dishes of the recommended toppings, including shredded rotisserie chicken, and had everyone build their own bowl. It was a hit and not a drop of soup remained. One last recommendation: I didn't want to fry up the corn tortilla strips the second time I made it, so I bought a bag of them in the salad dressing aisle. This was easier with the same result. I would definitely go this route again in the future.
I already make a tortilla soup recipe that I like a lot, but this recipe intrigued me enough to give it a try. I'm very happy that I did. Instead of being a brothy soup, this tortilla soup is thick with great flavors and a very nice texture. With the cover just halfway on the pot, the soup really cooked down in an hour and a half. The immersion blender did a great job of giving the soup a very nice thick consistency. All the toppings not only made the soup very pretty to look at, they also made it delightful to eat. This soup is very easy to throw together. A little bit of chopping, and then you can go away for an hour and a half and come back to a satisfying meal. This will be made and enjoyed often.