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Tortilla Soup

Inspired by my travels to Mexico, the classic Tortilla Soup (Sopa Azteca) is made of a rich, savory tomato sauce ladled over a bowl of crispy fried tortilla strips, cheese and avocado. I add my twist on the recipe by adding in some optional seasonings and ingredients like Sazon and adobo sauce. This soup can easily be made vegan or vegetarian by removing the dairy and switching out the chicken stock for vegetable stock. You can also use beans instead of chicken for protein! This soup is great because you can freeze the broth and prep the toppings anytime, then heat up the broth when you'd like a fresh bowl!

With these precautions, your soup should be safe for a gluten-free diet!

  • Broth: Ensure the chicken or vegetable stock you use is gluten-free, as some broths may contain gluten-based additives.
  • Sazon and Taco Seasoning: Check the packaging to make sure these seasonings don't contain gluten or any cross-contamination warnings.
  • Tortilla Strips: If you fry your own corn tortillas, they are naturally gluten-free. Just verify that the brand you use doesn't have any gluten-containing additives.
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 45 mins Cook Time: 45 mins Total Time: 1 hr 30 mins
Servings 8
Dietary Gluten-Free
Description

This hearty Chicken Tortilla Soup is a rich tomato broth packed with bold flavors, like smoky ancho chile and lime. It's easy to customize with fresh toppings like crispy tortilla strips, shredded chicken, and creamy avocado. Inspired by my travels to Mexico, this soup packs a flavorful punch.

Ingredients:
    For the Broth:
  • 6 cloves garlic, minced
  • 1 medium onion, minced
  • 1-2 whole ancho chiles, stemmed and seeded
  • 8 cups chicken or vegetable stock
  • 1 28 oz can crushed tomatoes (10-12 fresh tomatoes)
  • 1-2 tbsp oil
  • Salt + pepper, to taste
    • Optional Broth Additions (for flavor):
  • 1 packet sazon
  • taco seasoning, to taste
    • Toppings:
  • Tortilla Strips
  • Queso Panela or Oaxaca cheese, diced
  • Avocado, diced
  • Shredded rotisserie chicken
  • Fresh cilantro, chopped
  • Roasted corn (Trader Joe’s roasted corn recommended)
  • 1 Lime, cut into wedges
  • Sour cream (or plain Greek yogurt)
Instructions
    Make the Broth
  1. Toast the ChilesIn a large pot, toast the ancho chile for 2-3 minutes, then set aside.
  2. Sauté the Vegetables

    Add oil to the pot and sauté the onion for about 5 minutes until soft and fragrant. Add the garlic and sauté for another 2 minutes.

  3. Add Tomatoes & Chile

    Add the tomatoes and toasted chile to the pot, cooking for 2-3 minutes. Blend the mixture with an immersion blender or transfer to a regular blender with a little stock to help blend.

  4. Simmer the Broth

    Return the puree to the pot, add the stock, and season with salt, pepper, and optional sazon or taco seasoning. Keep the soup on medium-low heat while preparing the toppings.

    5. Toppings Preparation

  5. Shred the rotisserie chicken.

    Dice the avocado and cheese.

    Chop cilantro and cut lime into wedges.

    6. If Frying Tortilla Strips (Optional):

  6. Cut corn tortillas into ⅓ to ½-inch strips.

    Heat a neutral oil in a pan until hot enough for frying.

    Fry tortilla strips in small batches for 3-5 minutes until golden brown.

    Drain on paper towels and lightly salt while hot (optional).

    7. To Serve

  7. Add your desired toppings (tortilla strips, chicken, avocado, cheese, cilantro, corn, etc.) to a bowl.

    Ladle the hot tomato broth over the toppings.

    Garnish with cilantro and a squeeze of lime. Enjoy!

Read it online: https://theivyvines.com/recipe/tortilla-soup/