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Tortilla Soup Recipe

A Hearty Mexican Soup with Lots of Toppings to Add...or Not!


For Broth
2 tablespoons olive oil
1 large onion, sliced into wedges
4 cloves garlic
1 tablespoon ground cumin
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 1/2 cups of your favorite tomato salsa
8 cups chicken stock, homemade or store-bought
1 pound boneless, skinless organic chicken breasts
1 cup torn corn tortillas
For the toppings: These are just suggestions-
1 cup shredded or crumbled cheese
1 cup crumbled tortillas
Handful of chopped fresh cilantro
1/2 cup low-fat sour cream or Greek yogurt
1 cup shredded cabbage, white or purple
1-2 chopped avocados
Limes cut in half for squeezing
Hot Sauce


To Make 6 Servings:
In a large pot, heat the oil until shimmering. Add the onion, garlic, and cumin and saute for 3 or 4 minutes, until fragrant. Add the oregano, salsa, stock, and chicken breasts; bring to a gentle simmer over medium heat. Simmer for 15 minutes and then remove the chicken breasts.
Add the corn tortillas and simmer until they are soft, about 5 minutes. In a blender, or with a handheld blender, blend the soup until smooth. You might have to do this in a few batches.
Shred the chicken. Put it along with all the other toppings into little bowls, or arrange them on a large platter.
Pour the soup into each bowl and let everyone add their own favorite garnishes.
Click here for more information about The Family Dinner Cookbook by Laurie David.