Ready in 45 minutes
About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice, and the freshly made tortilla crisps added at the table.
"Definitely authentic and super good! Just a couple of my own revisions: I put shredded Monterey Jack cheese on the bottom of the bowl before I poured the soup in to eat. Adds another layer of yummy flavor for cheese lovers like me! I cooked the corn tortillas in butter instead of oil. The taste is noticeably better than oil! I am an onion lover and the second onion was a little much for me. Next time I will put just one or cut the second in half and leave it in the bottom of the pot. The taste of the broth was amazing but each bite had too much onion."- britsarv
2,775 people want to try | 4,400 have favorited
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.
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SexxyRedneck68 2 days 15 hours agoA-freaking-Mazing!!!!!! So simple and delicious!!
SadieVA 2 weeks agoOutstanding! I asked my super-particular grown-up son what he thought and he said it might just be the best soup I ever made. I stuck pretty close to the recipe, just doubled the chicken (shredded, not cubed), and used crushed tomatoes with roasted garlic. Added fresh corn to the soup, threw a little salt on the chips and offered sour cream at the table. I'll definitely make this again!
britsarv 1 month agoDefinitely authentic and super good! Just a couple of my own revisions: I put shredded Monterey Jack cheese on the bottom of the bowl before I poured the soup in to eat. Adds another layer of yummy flavor for cheese lovers like me! I cooked the corn tortillas in butter instead of oil. The taste is noticeably better than oil! I am an onion lover and the second onion was a little much for me. Next time I will put just one or cut the second in half and leave it in the bottom of the pot. The taste of the broth was amazing but each bite had too much onion.
StaceyHappyMom 2 months agoAwesome, delicious, authentic! Filed this under my favorites!!! Thanks for posting!
Valerie411 2 months agoHave made this multiple times and it comes out great every time!!
appojax 4 months agoI've made this about eight times. Never fails. Awesome with black beans (drained, rinsed) and corn (frozen is ok, fresh is best).
bmj1023 5 months agoVery tasty! Lives up to the 5 star review.
Clarathecook 8 months agoLove it
Lucifera 8 months agoAmazing! I used a whole shredded chicken, half a can of crushed tomatoes instead of a full can and added corn and black beans. The fresh tortilla crisps & sour cream are essential. Love this recipe!
Tina051791 9 months ago
Fragilitei 9 months agoCook in slow cooker to bring out flavors. Use boned chicken thighs. At end of cooktime shred and return to crockpot. Cook dried whole red chiles in boiling water, blend and add to pot for a more authentic mexica n spicy flavor. I like to season with powdered chicken bouillon.
WIMarie 9 months agoWe love this soup! I substituted the chicken with some leftover smoked pork loin. This will be prepared again and again.
Mattdylan 10 months agoMade this last night for dinner. Doubled the recipe to have leftovers, used 2 cans of zesty jalapeños tomatoes instead of 2 cans of crushed tomatoes and it was delicious!! The whole family LOVED it iit!
tonycentracchio 10 months agoUsed diced tomatoes and added black beans. Really good and simple recipe.
bobbieadams 10 months agoHave you tried using olive oil instead of vegetable oil?
Sostendo 10 months agoDelicious. The photo doesn't do the flavor justice.
Masterscrapper 10 months agoVery Good Soup!
Walpa2 11 month agoVery good soup and easy to make. Definitely put the lime juice as it really adds to the flavor. I used less than the full can of crushed tomatoes as that was a bit too much tomato flavor for my taste. Gets beven better tasting forvleftovers! Thank you for posting!
Jesp 11 month agoPerfectly everything I want in ct soup!
joannehill-isom 11 month agoOh my..... This was wonderful. I will be making this again!