Savory Tortilla Soup Recipe

Step 1

Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired.

Things You'll Need

  • 2 Dried ancho chilies; -OR-
  • 1tb -Ancho chili powder
  • 2tb Canola oil
  • 6 Corn tortillas
  • -- (blue or yellow)
  • 1 Onion; chopped
  • 4 Garlic cloves; minced
  • 8c Chicken stock (reduced-fat)
  • -OR- vegetable stock
  • 2c Tomato puree
  • 1tb Cumin powder
  • 1ts Oregano
  • 3/4ts Salt
  • 2 Limes; juiced
  • -------OP TIONAL GARNISHES-------------
  • Monterey Jack cheese, grated
  • -OR- soy cheese
  • Avocado; diced
  • Nonfat sour cream
  • Fresh cilantro; minced
  • Cooked chicken; diced

About this Author - Recipes, food and cooking information.