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Tortilla Soup

Tortilla Soup with Homemade Corn Tortillas

© 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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Dish - Poultry, MM-Blue, Soups and Stews
Cuisine Mexican
Servings 4
Calories 363 kcal

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

Calories: 363kcalCarbohydrates: 44gProtein: 23gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 1403mgPotassium: 1101mgFiber: 6gSugar: 11gVitamin A: 533IUVitamin C: 28mgCalcium: 127mgIron: 6mg
Keyword adobo chili, chicken, chipotle pepper, green chilis, masa harina
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