Best tortilla soup recipe
- 2 medium carrots diced
- 1 zucchini sliced
- 2 tsp vegetable oil
- 1 avocado
- 1 medium onion diced
- 2 celery ribs diced
- 2 cloves garlic crushed
- 4 corn tortillas
- 1 rotisseri chicken
- 1 leek sliced thinly (both ends)
- 2 bunches cilantro chopped
- 1 can stewed diced tomato
- 1/2 can corn
- 64 oz chicken stock/broth
- 1 yellow squash sliced
- jack cheese sprinkle to taste when serving
- dollup sour cream optional - put in when serving
- 2 tsp flour
- 1 tsp kosher salt you may need to add more. season to your taste
- 1/2 tsp black pepper you may need to add more. season to your taste
- 1/2 tsp chili powder you may need to add more. season to your taste
- 1/2 tsp paprika you may need to add more. season to your taste
- Carbohydrate 23.343178709342 g
- Cholesterol 0 mg
- Fat 7.53990218370066 g
- Fiber 6.09112498563392 g
- Protein 5.53479836358406 g
- Saturated Fat 0.960312104028229 g
- Serving Size 1 1 Serving (507g)
- Sodium 1487.21262777594 mg
- Sugar 17.2520537237081 g
- Trans Fat 0.983754373014827 g
- Calories 170 calories
Step-by-step
- In a large pot on medium heat add vegetable oil and cook down diced onions, carrot, and celery for about 5 - 7 minutes ( until onion gets translucent and vegetables are a little soft). Stir frequently
- Add salt, pepper, paprika, and chili powder and stir for about 1 - 2 minutes
- Add crushed garlic, sliced leek, zucchini, and squash. Stir for about 2 - 3 minutes then add flour, stir constantly for about 1 - 2 minutes. (NOTE: if it appears to be burning, most likely it is. Either back the heat off or shorten time between steps.)
- Add corn, stewed tomatoes, and cilantro and stir.
- Slowly add chicken stock and then chicken (cleaned and stripped/chunked) and stir.
- Heat to a boil then reduce to simmer and cover. Let it go for about 1/2 hour ( at the very very minimum). Taste periodically and season. The longer it cooks, the better it will taste.
- In a separate small frying pan heat enough veggie oil (to frying temperature) in order to make sure that tortillas will be completely immersed in oil when dropped in ( cut tortillas into strips). Fry tortilla strips in oil until crisp (3-5 minutes)
- Remove crispy tortilla strips from oil onto a paper towel to absorb excess oil and sprinkle lightly with salt while still hot.
- Serve soup with a small handful of tortilla strips, sliced avocado, and sour cream ( if Desired ), also sprinkle with cheese.
Chicken stock does the structural heavy lifting in this pot, carrying water-soluble aromatics while dissolving collagen from the shredded bird during its thirty-minute simmer. Aromatics demand careful sweat cycles over medium heat to soften properly without browning prematurely, turning translucent only after five to seven minutes of frequent agitation. When flour enters the hot vegetable fat alongside the crushed garlic, leek, zucchini, and squash, it must be stirred constantly for one to two minutes to cook out the raw starch flavor before the liquid goes in. If the bottom of the pot begins darkening too quickly, immediately reduce the thermal output or shorten the contact time to prevent acrid burnt notes from contaminating the broth. Fry the corn tortilla strips in vegetable oil heated deep enough to fully submerge them, removing them only when they reach absolute crispness at three to five minutes, then salt them immediately while the surface oil is still hot enough to hold the crystals. Texture relies entirely on keeping these fried elements separate until the final plating step, preventing the starches from dissolving into mush before the bowl reaches the table.
