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Tortilla Soup With Cheese

Tortilla Soup With Cheese recipe image
This classic Tortilla Soup is a comforting bowl of goodness that brings the bright, smoky flavors of Mexico straight to your table. The base is a rich, simmered broth made from fresh onions, garlic, tomatoes, and aromatic spices, creating a deep and savory flavor profile. The magic happens when hot soup is ladled over crisp, fried tortilla strips and generous handfuls of melted Muenster or Monterey Jack cheese. Topped with toasted dried chiles for a subtle kick and fresh lime wedges for brightness, this dish offers a perfect balance of textures and tastes. It is incredibly satisfying on cold evenings and serves as a hearty, shareable meal for family gatherings. Simple to prepare with pantry staples, it&# 226;€™s a timeless favorite that warms the soul and delights the palate with every spoonful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1022.2
Description
This classic Tortilla Soup is a comforting bowl of goodness that brings the bright, smoky flavors of Mexico straight to your table. The base is a rich, simmered broth made from fresh onions, garlic, tomatoes, and aromatic spices, creating a deep and savory flavor profile. The magic happens when hot soup is ladled over crisp, fried tortilla strips and generous handfuls of melted Muenster or Monterey Jack cheese. Topped with toasted dried chiles for a subtle kick and fresh lime wedges for brightness, this dish offers a perfect balance of textures and tastes. It is incredibly satisfying on cold evenings and serves as a hearty, shareable meal for family gatherings. Simple to prepare with pantry staples, it&# 226;€™s a timeless favorite that warms the soul and delights the palate with every spoonful.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 Medium Onions; sliced
  • 2 cloves Garlic; peeled
  • 1/2 can Tomatoes (15-oz can)
  • 1 1/2 quart Chicken stock
Directions
  1. 1
    Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. 2
    Add the sliced onions and whole garlic cloves to the skillet.
  3. 3
    Fry the onions and garlic until they are deep golden-brown, about 12 to 15 minutes.
  4. 4
    Transfer the fried onion and garlic mixture into a blender.
  5. 5
    Add the canned tomatoes to the blender and blend until smooth.
  6. 6
    Pour the blended tomato mixture into a large pot.
  7. 7
    Stir in the chicken stock.
  8. 8
    Partially cover the pot and simmer over medium heat for 30 minutes.
  9. 9
    Season the broth with salt to taste.
  10. 10
    While the soup simmers, prepare the tortilla strips by slicing corn tortillas into 1/4-inch strips.
  11. 11
    Heat 1/3 cup of vegetable oil in a medium-small skillet over medium-high heat.
  12. 12
    Add the tortilla strips to the hot oil and fry, turning frequently, until crisp.
  13. 13
    Remove the fried tortilla strips and drain on paper towels.
  14. 14
    Cut dried ancho chiles into 1-inch squares.
  15. 15
    Briefly fry the chile squares in the remaining hot oil for 3 to 4 seconds, then remove and drain.
  16. 16
    Divide shredded Muenster or Monterey Jack cheese among 6 serving bowls.
  17. 17
    Top the cheese with the fried tortilla strips.
  18. 18
    Ladle the hot soup over the cheese and tortilla strips.
  19. 19
    Serve immediately with toasted chiles and lime wedges on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1022.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 13.1g66%
Cholesterol 320.4mg107%
Sodium 307.4mg13%
Total Carbohydrate 21.2g8%
Dietary Fiber 2.2g9%
Sugars 3.1g
Protein 101.2g203%

* 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

If using fresh or moist tortillas, let them dry out for a few minutes in a single layer before slicing to ensure they get crispy when fried.

For a spicier kick, you can add a diced jalapeño or serrano pepper to the soup base while it simmers.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; add the fresh tortilla strips and cheese just before serving to maintain texture.

You can substitute Monterey Jack with pepper jack for added heat, or use a blend of Mexican cheese mix.

Be careful when frying the chile squares as they burn very quickly; remove them immediately after a few seconds to preserve their flavor and color.

Keywords: tortilla soup, mexican soup, chicken stock, crispy tortillas, muenster cheese, monterey jack, ancho chile, tomato broth, garlic onion, lime wedges, comfort food, hearty meal, fried tortilla strips, smoky flavor, easy dinner, vegetable oil, blended soup, cheese topping, warm soup, family style
Read it online: https://www.chefs-mate.com/recipe/tortilla-soup-with-cheese/