Tomato Tortilla Soup

Today was the first day this whole winter that I felt there was some relief insight to this snow bound winter. A break from the cold and snow, but then the rain came. And with cloudy skies, comes tomato tortilla soup! A big batch of tomato soup that we will enjoy all weekend long.

 I could eat soup everyday!

I prepare chicken tortilla soup all the time, but never thought to combine it with tomato soup?? Delicious! The most fun part was thinking of all the garnish possibilities. Hands down, my favorite is the fried tortilla strips and a little avocado. Unfortunately, my avocados are not quite ripe yet. This soup will only get better a few days from now.

Mix it up in your kitchen!

There are some recipes, like this one, that I prepare slightly different every time. Sometimes I will blend in a rehydrated chile ancho pod to the soup base.  Sometimes I like to add different spices like coriander or really twist it up with some horseradish!

Before blending!

The above Tomato Tortilla Soup garnished with homemade croutons, green onions and crumbled bacon.

Tomato Tortilla Soup

Two of my favorite soup recipes combined, tortillas soup and tomato soup!

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Course: Caldo, sopa, Soup

Cuisine: Tex Mex

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 8 Servings

Ingredients

• 4 tbsp Grapeseed or Olive oil plus more for frying tortilla strips
• 5 corn tortillas diced, plus more for making fried strips
• 1/2 white onion diced
• 1 carrot peeled and diced
• 1 stalk celery diced
• 1 jalapeño diced
• 3 cloves garlic minced
• 2 bay leaves
• 1/3 cup cilantro chopped
• 2 large cans whole tomatoes 28 ounces each
• 6 cups vegetable or chicken broth
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon pepper
• Salt to taste

Garnish

• Fried Tortilla Strips
• Cilantro
• Queso Fresco crumbled
• Mexican Crema or sour cream
• Lime

Instructions

• Add 4 tablespoons of olive oil to a large dutch oven pot. Preheat to medium heat for a few minutes. Add the diced tortillas and cook for 6 to 8 minutes.
• Add a little more olive oil and add the onions, carrot, celery, jalapeño and garlic. Cook for 8 to 10 minutes or until vegetables are soft. Add all of the remaining ingredients to the pot. Bring to a boil, reduce heat and continue cooking for 20 minutes. Taste for salt.
• If you are not in a hurry, I would suggest pouring the soup into a large bowl and letting cool slightly before you blend it in 2 batches. Add it back into pot and cook on medium/low for 20 minutes. . Garnish with fried tortilla strips or any of the garnishes listed.

Notes

Tips~ To prepare tortilla strips, take 8 corn tortillas and slice them into thin strips. Fry them in 350 degree oil for a few minutes, turning as needed, until crispy. Drain onto baking sheet lined with paper towels. Season lightly with salt.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!