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Soup: Ojai Valley Inn Tortilla Soup

Soup: Ojai Valley Inn Tortilla Soup recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 523.8
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
  • 1 1/2 pound Large tomatoes, quartered
  • 1 md Onion, quartered
  • 1/2 cup Plus 3 tbl. vegetable oil
  • 4 Corn Tortillas, coarsely
  • 6 cloves Garlic, finely chopped
  • 8 cup Chicken stock or canned low-salt broth
  • 1/4 cup Tomato paste
  • 1 tablespoon Chopped fresh cilantro
  • 1 tablespoon Ground cumin
  • 2 teaspoon Chili powder
  • 2 leaves Bay leaves
Directions
  1. 1
    Roast the quartered tomatoes and onion on a baking sheet at 400&# 194;°F (200°C) for 20-25 minutes until charred and softened, then let cool slightly.
  2. 2
    Blend the roasted tomatoes, onion, garlic, tomato paste, cumin, chili powder, and 1 cup of the chicken stock until smooth.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.

Keywords: tortilla soup, chicken broth, tomato soup, crispy tortillas, cilantro, cumin, chili powder, garlic, comfort food, american cuisine, ojai valley, lime, avocado, restaurant style, warming soup, easy dinner, meal prep, vegetable oil, bay leaves, stock
Read it online: https://www.chefs-mate.com/recipe/soup-ojai-valley-inn-tortilla-soup/