By: Chef Laura Bonicelli
Tortilla soup, or “sopa de tortilla” in Spanish, traces its roots back to Mexico’s diverse and ancient culinary traditions. Believed to have originated in Mexico’s central and southern regions, this beloved soup has been nourishing generations for centuries.
about Tortilla Soup
As with any cherished recipe, tortilla soup has evolved over time, adapting to regional flavors and personal preferences. A staple of Mexican home cooks, Mexican American restaurants usually have a version on their menus. While the core elements remain the same—a tomato-based broth enhanced with spices and garnished with tortilla strips—variations abound.
My version of Tortilla Soup features the addition of chipotle peppers in Adobo Sauce. Their smoky, fiery quality lends a unique depth of flavor – especially for a soup that goes together quickly.
While you can certainly use store-bought tortillas, there’s something truly special about making your own from scratch. Using masa, a traditional corn flour, you can transform simple ingredients into a batch of homemade corn tortillas.
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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.
Nutrition
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