Chicken Tortilla Soup ala Steve

Chicken Tortilla Soup ala Steve

Ready in 45 minutes
134 review(s) averaging 4.8. 95% would make again

Top-ranked recipe named "Chicken Tortilla Soup ala Steve"

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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

Ingredients

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8 cups Chicken Stock
2 whole Onions; diced
3 cloves Garlic; crushed
1 1/2 tablespoon Chili Powder
1 large can Crushed Tomatoes
1 whole Lime
1 teaspoon Cumin
Salt; to taste
Pepper; to taste
1/4 teaspoon Cayenne; or more to taste
1 cup Vegetable oil
12 whole Corn tortillas
2 cups Chicken; cooked and torn or cubed into 1/2" cubes
-- Optional Add-Ons --
Cilantro
Sour cream
Corn kernels
Black beans
Avocado

Original recipe makes 12 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

I don't eat soup often, but when I eat this tortilla soup, I have two bowls. photo by sorites sorites

Chicken Tortilla Soup photo by LillianRusso LillianRusso

Tortilla soup with lime wedge and crispy chips (fried egg roll wrappers? photo by justinblake justinblake

photo by Joechosinko Joechosinko

photo by SexxyRedneck68 SexxyRedneck68

See 5 more photos
Calories Per Serving: 761 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  " stevemur stevemur

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Reviews for Chicken Tortilla Soup ala Steve All 134 reviews

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It is wonderful!! Always a hit!!!
katieg528 8 months ago
Made this for v-day. Boyfriend loved it, wand so did my familia.
cynthiapuga1 9 months ago
Made a huge amount of soup, but was delicious. I added a handful of Serrano peppers and it went beautifully.
j.c.jones 10 months ago
A-freaking-Mazing!!!!!! So simple and delicious!!
SexxyRedneck68 1 year ago
Outstanding! 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!
SadieVA 1 year ago
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 1 year ago
Awesome, delicious, authentic! Filed this under my favorites!!! Thanks for posting!
StaceyHappyMom 1 year ago
Have made this multiple times and it comes out great every time!!
Valerie411 1 year ago
I've made this about eight times. Never fails. Awesome with black beans (drained, rinsed) and corn (frozen is ok, fresh is best).
appojax 1 year ago
Very tasty! Lives up to the 5 star review.
bmj1023 1 year ago
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