Tortilla Soup

There’s something incredibly comforting about a warm bowl of Tortilla Soup, especially on a chilly winter evening. I remember the first time I tasted it; I was at a local Mexican restaurant, and the aroma wafted from the kitchen, calling me to try it. The moment I took that first slurp, the rich, savory flavors danced on my palate, and I felt instantly at home. It became a staple in my kitchen, a dish I return to time and again, whether for a cozy dinner or when friends come over. The beauty of Tortilla Soup lies not only in its deliciousness but also in its versatility. You can customize it with your favorite toppings, from creamy avocado to crunchy tortilla chips, and each time it feels like a brand-new experience. Join me as we dive into this simple yet delightful recipe.

Recipe Ingredients for Tortilla Soup

The ingredients for Tortilla Soup work in harmony to create a deliciously rich and comforting dish. With a combination of fresh vegetables, spices, and savory broth, each element plays a vital role in achieving the perfect balance of flavors. Let’s take a look at these key players:

• 1 can whole peeled tomatoes (15 ounces) – Blended until smooth to form the base of the soup, adding richness and depth.
• 1 can red enchilada sauce (10 ounces) – Infuses the soup with a bold, spicy flavor that elevates every bite.
• 1 medium onion – Chopped for a sweet, aromatic foundation that enhances the overall taste.
• 1 can chopped green chiles (4 ounces) – Adds a slight heat and tanginess to the mix.
• 2 cloves garlic – Minced, bringing an essential depth of flavor that complements the other ingredients.
• 2 cups water – Helps to create the perfect consistency for the soup.
• 1 can chicken broth (14.5 ounces) – A savory liquid base that amps up the soup’s umami flavor.
• 1 teaspoon cumin – A warm spice that adds an earthy note, making the soup truly satisfying.
• 1 teaspoon chili powder – A classic spice that contributes heat and flavor.
• 1 teaspoon salt – Essential for enhancing all the other flavors.
• ¼ teaspoon black pepper – Provides a subtle kick without overpowering the dish.
• 1 bay leaf – Adds depth to the flavor profile as it simmers.
• Red pepper flakes – To taste, for those who enjoy a bit more heat.
• Hot sauce – To taste, adding an extra layer of flavor excitement.
• 10 ounces frozen corn – Sweet and crunchy, providing texture and a burst of flavor.
• 1 can black beans (15 ounces), drained and rinsed – A fantastic source of protein and fiber that enhances the soup’s heartiness.
• 2 russet potatoes, peeled and cubed – They give the soup a satisfying texture and absorb the flavors beautifully.
• 1 rotisserie chicken, deboned and shredded – Adds a delicious protein kick that makes this soup a complete meal.
• Shredded cheese – For topping, adding creaminess and richness.
• Sour cream – A tangy topping that balances the spices.
• Tortilla chips – Crunchy and perfect for dipping, adding a fun texture contrast.
• Avocado – Creamy and fresh, making every spoonful delightful.
• Fresh cilantro – Adds a burst of freshness to finish the dish perfectly.

The Process for Making Tortilla Soup

Making Tortilla Soup is not just cooking; it’s about creating a comforting meal full of rich flavors. It may seem like a lengthy process, but trust me, the end result is worth every minute spent in the kitchen. Here’s how we can bring this dish to life:

1. Start by blending the whole peeled tomatoes in a blender or food processor until smooth. This will serve as the base of your soup, creating a rich and luscious texture.

2. In a large pot, pour in the blended tomatoes along with the red enchilada sauce, chopped onion, green chiles, and minced garlic. Stir these ingredients together, allowing them to mingle and release their aromas.

3. Add water and the chicken broth to the pot, followed by the cumin, chili powder, salt, black pepper, red pepper flakes, hot sauce, and bay leaf. Stir well to combine all the flavors.

4. Next, stir in the frozen corn and bring the mixture to a gentle simmer. Cover and let it cook over medium-low heat for about an hour, stirring occasionally. This is where the flavors begin to develop!

5. After an hour, it’s time to add the cubed potatoes and black beans along with the shredded chicken. Stir everything together and continue cooking for another hour. It will thicken beautifully as the potatoes cook.

6. Once your soup is ready, remove the bay leaf and serve it hot. Top with shredded cheese, sour cream, and tortilla chips for that perfect crunch. You can also add slices of avocado and a sprinkle of fresh cilantro.

Helpful Hints

Here are some tips to enhance your experience while making and enjoying Tortilla Soup:

• Storage: Store leftovers in an airtight container for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze this soup for up to three months. Just make sure to leave out the toppings before freezing.
• Pairing: Serve with warm tortillas or crusty bread for a complete meal.

Great Combinations for Tortilla Soup

When it comes to serving Tortilla Soup, the possibilities are endless. Here are some fantastic ideas:

• Lunch: Enjoy it as a light lunch with tortilla chips on the side, perfect for dipping.
• Dinner: Serve alongside grilled cheese sandwiches for a cozy family dinner.
• Gatherings: This soup is a fantastic party dish. Set up a toppings bar with cheese, avocado, cilantro, and sour cream for guests to customize their bowls.
• Seasonal Pairings: In winter, serve with a warm salad, and in summer, a fresh corn salad complements it beautifully.
• Storage Tips: Keep any leftovers in the fridge for a quick meal the next day.

FAQ

Conclusion

The delightful blend of flavors and comfort that Tortilla Soup offers makes it a must-try recipe. It’s easy to prepare and even easier to customize, making it perfect for any occasion. So why not gather your ingredients and give this recipe a shot? You’ll love the warmth and satisfaction it brings to your table!

Tortilla Soup

The ultimate comfort food, Tortilla Soup is a delightful blend of flavors that warms the soul. This easy weeknight dinner is loaded with wholesome ingredients and topped with fresh additions. You’ll want to make it again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 can whole peeled tomatoes 15 ounces, blended until smooth
• 1 can red enchilada sauce 10 ounces
• 1 medium onion chopped
• 1 can chopped green chiles 4 ounces
• 2 cloves garlic minced
• 2 cups water
• 1 can chicken broth 14.5 ounces
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf bay leaf
• to taste red pepper flakes
• to taste hot sauce
• 10 ounces frozen corn
• 1 can black beans 15 ounces, drained and rinsed
• 2 russet potatoes russet potatoes peeled and cubed
• 1 rotisserie chicken rotisserie chicken de-boned and shredded
• to taste shredded cheese
• to taste sour cream
• to taste tortilla chips
• to taste avocado
• to taste fresh cilantro

Equipment

• Chef's Knife
• Blender
• Peeler
• Wooden Spoon
• Food Processor

Method

 

1. Blend whole peeled tomatoes in a blender or food processor until smooth.
2. Pour blended tomatoes, red enchilada sauce, onion, green chiles, and garlic into a large pot. Add water and chicken broth and season with cumin, chili powder, salt, black pepper, red pepper flakes, hot sauce, and bay leaf. Stir in corn.
3. Cover and cook on medium/low heat for about an hour, stirring occasionally.
4. Add potatoes and black beans to the pot along with the shredded chicken.
5. Continue cooking for another hour.
6. Top with cheese, sour cream, and tortilla chips or serve with a crusty baguette!

Notes

If you are not a fan of spicy foods, leave out the hot sauce and red pepper flakes.

Previous PostVanilla Bean Panna Cotta

Next Post Instant Pot Butter Chicken

Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.