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Tortilla Soup-Texas Home Cooking

Tortilla Soup-Texas Home Cooking recipe image
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, jalape&# 195;±os, 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. It is a comforting, rustic meal perfect for chilly evenings or when you need a satisfying, homemade dinner. Serve it hot with plenty of fresh garnishes like avocado, cilantro, and cheese for a vibrant, restaurant-quality experience at home.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1376.1
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
  • 8 cup Unsalted chicken stock
  • 6 cloves Roasted garlic
  • 1/2 cup Red-ripe tomatoes, chopped
  • 1 can Crushed tomatoes (14.5 oz)
  • 1 medium Onion
  • 1 fresh Jalapeno, sliced into thin rings
  • 1 whole Chipotle chile (dried or canned in adobo)
  • 1 tsp Dried oregano (preferably Mexican)
  • 2 cups Shredded cooked chicken or turkey
  • 1 lime Juice of
  • 4 corn tortillas Sliced into thin strips and toasted
  • to taste Salt
  • for garnish Chopped cilantro
  • for garnish Cubed avocado
  • for garnish Crumbled Mexican Asadero cheese or grated Monterey Jack
Directions
  1. 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. 2
    Peel the roasted garlic cloves and mince them finely.
  3. 3
    Slice the onion in half; chop one half finely and slice the other half into thin rings.
  4. 4
    Slice the jalapeno into thin rings and prepare the chipotle chile by mincing it if canned or rehydrating and chopping if dried.
  5. 5
    Cut the corn tortillas into thin strips and toast or broil them until crisp and golden.
  6. 6
    In a large, heavy saucepan, bring the unsalted chicken stock to a boil over medium-high heat.
  7. 7
    Reduce the heat and simmer the stock uncovered until it reduces to approximately 6 cups.
  8. 8
    Add the minced roasted garlic, chopped tomatoes, chopped onion, jalapeno, chipotle chile, and oregano to the reduced stock.
  9. 9
    Continue to simmer the soup uncovered over medium-low heat for 30 minutes to allow flavors to meld.
  10. 10
    Meanwhile, place the sliced onion rings on a greased baking sheet and broil them until softened and slightly browned around the edges.
  11. 11
    Add the broiled onions, shredded chicken, and lime juice to the simmering soup.
  12. 12
    Simmer gently until the chicken is heated through, about 5 minutes.
  13. 13
    Taste the soup and add salt as needed.
  14. 14
    To serve, place a small handful of toasted tortilla strips in the bottom of each bowl.
  15. 15
    Ladle the hot soup over the tortilla strips.
  16. 16
    Garnish with chopped cilantro, cubed avocado, and crumbled cheese.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1376.1kcal
% Daily Value *
Total Fat 58.4g90%
Saturated Fat 16.0g80%
Cholesterol 427.2mg143%
Sodium 420.6mg18%
Total Carbohydrate 50.7g17%
Dietary Fiber 3.5g15%
Sugars 2.3g
Protein 139.5g279%

* 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

Tortilla soup originated in Mexico as a way to use old tortillas and leftover poultry, but it has developed into a classic of the national cuisine.

For the full flavor of the dish, do not skip the steps of roasting the garlic and broiling the onions. These actions add a smoky mellowness to the soup that enhances the overall depth.

You can enhance the smoky flavor further by using smoked poultry instead of regular cooked chicken.

If using a dried chipotle chile, you can remove the pod after simmering and either mince it back into the pan for more heat or discard it for a milder soup.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; add fresh tortilla strips and garnishes just before serving to maintain texture.

For a vegetarian version, substitute vegetable stock for chicken stock and omit the chicken, adding extra beans or lentils for protein if desired.

Keywords: tortilla soup, texas cooking, chicken soup, roasted garlic, chipotle pepper, mexican cuisine, comfort food, smoky flavor, crunchy toppings, slow simmer, avocado garnish, lime juice, corn tortillas, hearty broth, spicy soup, homemade stock, meal prep, winter warmer, family dinner, classic recipe
Read it online: https://www.chefs-mate.com/recipe/tortilla-soup-texas-home-cooking/