Tortilla Soup-Texas Home Cooking

This classic Texas-style tortilla soup delivers a rich, smoky flavor profile thanks to roasted garlic and broiled onions. The broth is built from reduced chicken stock, simmered with fresh tomatoes, jalapeños, and chipotle peppers for a gentle heat that builds depth over time. Shredded chicken adds protein and heartiness, while the bright acidity of lime juice balances the savory notes. Crisp tortilla strips provide the essential crunch that defines this dish, soaking up the flavorful broth just enough before each spoonful.

Cooking Method: Boiling, Roasting, Smoking, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 229

Description

This classic Texas-style tortilla soup delivers a rich, smoky flavor profile thanks to roasted garlic and broiled onions. The broth is built from reduced chicken stock, simmered with fresh tomatoes, jalapeños, and chipotle peppers for a gentle heat that builds depth over time. Shredded chicken adds protein and heartiness, while the bright acidity of lime juice balances the savory notes. Crisp tortilla strips provide the essential crunch that defines this dish, soaking up the flavorful broth just enough before each spoonful.

Ingredients

Unsalted chicken stock
Roasted garlic
Red-ripe tomatoes, chopped
Crushed tomatoes
Onion
Jalapeño, sliced into thin rings
Chipotle chile (dried or canned in adobo)
Dried oregano (preferably Mexican)
Shredded cooked chicken or turkey
Juice of
Sliced into thin strips and toasted
Salt
Chopped cilantro
Cubed avocado
Crumbled Mexican Asadero cheese or grated Monterey Jack

Directions

1
Prepare the roasted garlic by placing individual cloves with skins on in a heavy skillet over low heat, turning them until the skins darken on all sides and the cloves soften.
2
Peel the roasted garlic cloves and mince them finely.
3
Slice the onion in half; chop one half finely and slice the other half into thin rings.
4
Slice the jalapeño into thin rings and prepare the chipotle chile by mincing it if canned or rehydrating and chopping if dried.
5
Cut the corn tortillas into thin strips and toast or broil them until crisp and golden.
6
In a large, heavy saucepan, bring the unsalted chicken stock to a boil over medium-high heat.
7
Reduce the heat and simmer the stock uncovered until it reduces to approximately 6 cups.
8
Add the minced roasted garlic, chopped tomatoes, chopped onion, jalapeño, chipotle chile, and oregano to the reduced stock.
9
Continue to simmer the soup uncovered over medium-low heat for 30 minutes to allow flavors to meld.
10
Meanwhile, place the sliced onion rings on a greased baking sheet and broil them until softened and slightly browned around the edges.
11
Add the broiled onions, shredded chicken, and lime juice to the simmering soup.
12
Simmer gently until the chicken is heated through, about 5 minutes.
13
Taste the soup and add salt as needed.
14
To serve, place a small handful of toasted tortilla strips in the bottom of each bowl.
15
Ladle the hot soup over the tortilla strips.
16
Garnish with chopped cilantro, cubed avocado, and crumbled cheese.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 229kcal

% Daily Value *
Total Fat 9.7g15%
Saturated Fat 2.7g14%
Cholesterol 71mg24%
Sodium 70mg3%
Total Carbohydrate 8.5g3%
Dietary Fiber 0.6g3%
Sugars 0.4g
Protein 23.3g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tortilla-soup-texas-home-cooking/