This classic Californian soup delivers a deep, savory flavor profile with its slow-simmered tomato and chicken broth base. The combination of roasted garlic, cumin, and chili powder creates a warming, aromatic experience that is both comforting and energizing. Topped with crunchy, golden-fried tortilla strips, fresh cilantro, and a squeeze of lime, it offers a delightful contrast in textures. Perfect for a cozy dinner, a light lunch, or as a starter to share with friends, this dish brings restaurant-quality taste to your home kitchen without requiring complex techniques or hard-to-find ingredients.
Soup: Ojai Valley Inn Tortilla Soup
Description
This classic Californian soup delivers a deep, savory flavor profile with its slow-simmered tomato and chicken broth base. The combination of roasted garlic, cumin, and chili powder creates a warming, aromatic experience that is both comforting and energizing. Topped with crunchy, golden-fried tortilla strips, fresh cilantro, and a squeeze of lime, it offers a delightful contrast in textures. Perfect for a cozy dinner, a light lunch, or as a starter to share with friends, this dish brings restaurant-quality taste to your home kitchen without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Roast the quartered tomatoes and onion on a baking sheet at 400&# 194;°F (200ðC) for 20-25 minutes until charred and softened, then let cool slightly.
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Blend the roasted tomatoes, onion, garlic, tomato paste, cumin, chili powder, and 1 cup of the chicken stock until smooth.
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In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Pour in the blended tomato mixture and cook for 5 minutes, stirring occasionally.
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Add the remaining 7 cups of chicken stock and the bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
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While the soup simmers, cut the corn tortillas into thin strips. Heat the remaining 1 tablespoon of oil in a skillet and fry the tortilla strips until golden and crispy. Drain on paper towels.
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Remove bay leaves from the soup. Ladle the hot soup into bowls and top generously with the crispy tortilla strips and fresh cilantro.
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
For a vegan version, substitute chicken stock with vegetable broth and ensure no animal products are used in the garnishes.
Roasting the tomatoes and onions enhances the natural sweetness and adds a smoky depth to the soup base.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Store tortilla strips separately in a sealed bag to maintain crispiness.
Garnish suggestions include sliced avocado, a squeeze of fresh lime juice, crumbled queso fresco, or a dollop of sour cream.
Adjust the chili powder and cumin to taste for more or less heat and earthiness.
