Tortilla Soup with Homemade Corn Tortillas
Tortilla Soup, with its spicy, smokey flavor, is a festive and beautiful soup. I included fresh corn tortillas with the recipe. They are delicious and worth the effort.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
4 servings
Ingredients
tortillas
- 1 cupmasa harina
- hot tap water
soup
- 2 tablespoonscanola oil
- 1 small onion (chopped)
- 2 clovesgarlic - (minced)
- 1 chipotle chili pepper in adobo sauce (minced)
- 1 4 1/2- ouncecan green chilis
- 1 teaspoonKosher salt
- 1 teaspoonsugar
- 1/2 teaspoonlemon pepper
- 1 teaspoonchili powder
- 1 teaspooncumin
- 1 teaspoonsambal
- 1 15- ouncecan Rega tomatoes
- 2 cupschicken stock
- 2 cupsbeef stock
- 2 teaspoonsWorcestershire sauce
- 2 skinless boneless chicken breasts -- cut into bite-sized cubes
- 4 corn torilla strips
- Monterey Jack cheese -- shredded
- 1 sliced avocado
- cilantro leaves (whole)
- lime wedges
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Put the masa in a small bowl. Add the water slowly into the dough, working with your hands until a ball forms. Wrap the dough in plastic wrap and let it rest for one hour. [Note: Make the soup while the dough is resting.]
- 3
While the soup is simmering, divide the dough into four balls. Press the balls into tortillas using a tortilla press or rolling with a rolling pin. Heat a dry skillet over high heat. Cook the first tortilla for on the first side until the dough starts to look cooked on top. Flip and cook the tortilla for an additional minute. Remove to a plate. Cook the rest of the tortillas and cut them into strips. Set aside.
- 4
- 5
In a large pot, heat the oil over medium-high heat. Add the onion, garlic, and both chilis. Sautè, stirring frequently, until the onion is transparent, .
- 6
Add the salt, sugar, lemon pepper, chili powder, cumin, and sambal. Stir for .
- 7
Stir in the tomatoes, using a wooden spoon to break them up. Add both stocks and the Worcestershire sauce. Simmer for , uncovered.
- 8
Add in the diced chicken and cook for an additional , covered.
- 9
Serve each bowl topped with 4 tortilla strips, Monterey Jack cheese, avocado, cilantro; add a lime wedge on the side.