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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Tomato Tortilla Soup

Tomato Tortilla Soup

February 21, 20143 Comments

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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.

Garnish of Avocado Salsa! The Green Sauce!

Tomato Tortilla Soup

 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.

Tomato Tortilla Soup

Tomato Tortilla Soup

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!

Tomato Tortilla Soup

Tomato Tortilla Soup Before Blending

Before blending!

Tomato Tortilla Soup with Croutons and Bacon

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

Tomato Tortilla Soup

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 minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes 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!

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Filed Under: Meatless, Soups~Caldos, Vegetable Tagged With: soups, Tomato, tomato soup, Tortillas, Winter Cooking

Previous Post: « Chicharron en Salsa Roja ~ Spicy Pork Cracklings in Salsa
Next Post: Margaritas & Agua Frescas »

Reader Interactions

Comments

  1. Linda Reyes

    February 22, 2014 at 7:06 pm

    I sure enjoy your blog! Gracias !!!

    Reply
    • Sonia

      February 22, 2014 at 7:54 pm

      Muchas Gracias Linda Reyes!!

      Reply
  2. Sonia

    March 5, 2014 at 6:51 pm

    Muchas gracias Claudia!!!

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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