This classic Tortilla Soup is a bowlful of comfort and flavor, featuring a rich, velvety tomato base infused with cumin and chili powder. The deep red broth is strained to a smooth consistency, allowing the bold spices to shine. It is traditionally served hot, ladled into bowls and generously topped with crispy fried tortilla strips, tender cooked chicken, creamy avocado, sharp cheddar cheese, and a dollop of sour cream. The contrast between the silky, spiced soup and the crunchy toppings creates a delightful texture in every spoonful. Perfect for a hearty lunch or a warming dinner, this dish brings restaurant-quality taste to your home kitchen.
Soup: Ojai Valley Inn Tortilla Soup
Description
This classic Tortilla Soup is a bowlful of comfort and flavor, featuring a rich, velvety tomato base infused with cumin and chili powder. The deep red broth is strained to a smooth consistency, allowing the bold spices to shine. It is traditionally served hot, ladled into bowls and generously topped with crispy fried tortilla strips, tender cooked chicken, creamy avocado, sharp cheddar cheese, and a dollop of sour cream. The contrast between the silky, spiced soup and the crunchy toppings creates a delightful texture in every spoonful. Perfect for a hearty lunch or a warming dinner, this dish brings restaurant-quality taste to your home kitchen.Ingredients
Directions
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Puree the tomatoes and onion in a food processor until the mixture is as smooth as possible.
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Heat 3 tablespoons of vegetable oil in a heavy large saucepan over medium heat.
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Add chopped tortillas and garlic to the pan and sauté for 2 minutes.
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Add the tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder, and bay leaves to the saucepan.
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Bring the mixture to a boil.
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Reduce heat and simmer for 30 minutes.
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Season the soup to taste with salt.
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Strain the soup through a coarse sieve, pressing on the solids with the back of a spoon to extract all liquid.
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Heat the remaining 1/2 cup of vegetable oil in a heavy large skillet over high heat.
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Add tortilla strips to the hot oil and cook until crisp and golden, about 3 minutes.
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Transfer the fried tortilla strips to paper towels to drain well.
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Bring the strained soup back to a simmer.
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Ladle the hot soup into serving bowls.
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Serve immediately, passing tortilla strips, diced cooked chicken, diced avocado, shredded cheddar cheese, and sour cream for garnish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 523.8kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 6.1g31%
- Cholesterol 0.0mg0%
- Sodium 342.5mg15%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 4.5g18%
- Sugars 5.9g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup can be prepared 1 day ahead. Cover and refrigerate until ready to serve. Reheat gently on the stove before serving.
Ensure chicken is fully cooked before adding as a garnish. Leftover rotisserie chicken works well for this purpose.
For a vegan variation, omit the chicken and sour cream. Use vegetable stock instead of chicken stock and top with vegan cheese or extra avocado.
Adjust the amount of chili powder and cumin to suit your preferred level of spiciness.
