By: Chef Laura Bonicelli
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.
Buy your ingredients at your favorite Farmers Market!
about Tortilla Soup with Homemade Corn Tortillas
I always order the Tortilla Soup whenever I’m in a Mexican restaurant. Most Mexican restaurants have a version on their menu. Generally, there are similarities in the recipes from place to place. Sometimes the soup is rich and satisfying; sometimes, the soup is bland and disappointing. I tried to capture all of the characteristics I love in this recipe. I knew I wanted a smokey heat quality to the broth, hence the chipotle pepper in adobo sauce and the sambal along with the chili powder, cumin, lemon pepper, and Worcestershire sauce. The base is a combination of chicken and beef stock and tomatoes. Even though the soup has chicken in it, you won’t think of it as “chicken soup”. Be sure to buy well-sourced organic chicken breasts. Tough chicken meat ruins the recipe.
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putting Tortilla Soup with Homemade Corn Tortillas together
I can’t say enough about homemade corn tortillas. They are simple to make, and I promise you, you’ll skip the store-bought tortillas in the future. I bought my tortilla press years ago for $18. I don’t usually go in for specialty kitchen items, but I consider it essential. The press always makes perfectly round tortillas, and it’s fast. But you can hand-roll them as well. My favorite Masa Harina is the Bob’s Red Mill brand. Most stores carry it, or you can order it online. The flavor and texture are perfect!
Eat well and have fun!
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Step by Step Instructions
Tortilla Soup with Homemade Corn Tortillas
Ingredients
=====tortillas=====
- 1 cup masa harina
- hot tap water
=====soup=====
- 2 tablespoons canola oil
- 1 small onion chopped
- 2 cloves garlic - minced
- 1 chipotle chili pepper in adobo sauce minced
- 1 4 1/2- ounce can green chilis
=====
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon lemon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sambal
=====
- 1 15- ounce can Rega tomatoes
- 2 cups chicken stock
- 2 cups beef stock
- 2 teaspoons Worcestershire 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
Instructions
=====tortillas=====
- 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.]
- 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 1 minute 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.
=====soup=====
- 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, 5 minutes.
- Add the salt, sugar, lemon pepper, chili powder, cumin, and sambal. Stir for 30 seconds.
- Stir in the tomatoes, using a wooden spoon to break them up. Add both stocks and the Worcestershire sauce. Simmer for 45 minutes, uncovered.
- Add in the diced chicken and cook for an additional 15 minutes, covered.
- Serve each bowl topped with 4 tortilla strips, Monterey Jack cheese, avocado, cilantro; add a lime wedge on the side.
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Nutrition
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