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The things I love most about a warm and flavorful Tortilla Soup is that it includes all the yummy flavors of Mexican food, and it only takes about 30-40 minutes to prep and cook.

Prep Time:  10-15 minutes

Cook Time:  20 minutes

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • About 1 cup diced green or red peppers
  • A few tomatillos, diced
  • A few garlic cloves, minced
  • 1 jalapeño or other hot pepper, minced (or to taste)
  • About 2 cups diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt (Sea or Kosher)
  • 3 tablespoons cornstarch
  • Juice of 1/2 lime
  • Meat from 1/2 cooked chicken, shredded (you can leave this out if you are vegetarian)
  • Tortilla chips
  • Sliced avocado
  • Sliced scallions
  • Crumbled feta or shredded Monterrey Jack cheese
  • Lime wedges

 

1.  In a medium pot, heat the olive oil over medium heat. Add the onion and peppers along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the tomatillos, garlic and jalapeño and continue to cook, stirring occasionally, for a few minutes longer. Add the diced tomatoes and cook for a few minutes more. Add the chicken stock, cilantro and salt, raise the heat to high, and bring to a boil. When the soup reaches a boil, reduce the heat and simmer for five minutes.

2.  Dissolve the cornstarch in a couple of Tablespoons of water to make a slurry. Pour the slurry into the pot in a slow stream, stirring to mix it into the soup. Raise the heat to high, bring the soup to a boil once again for just a moment, and then remove the soup from the heat. Stir in lime juice.

3.  Place a handful of shredded chicken and a handful of tortilla chips into each of four wide bowls.  Pour some soup overtop. Garnish generously with cilantro, avocado, scallions, feta or jack cheese and lime wedges.

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