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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (625g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 260 (34%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 37.6mg||12 %|
|Sodium 821.9mg||28 %|
|Potassium 930.2mg||24 %|
|Total Carbohydrate 102.9g||30 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 89.2g|
|Protein 27g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 761
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What would you serve with this? Link in another recipe
bradygirlOne of my favorite soups!5m ago
cjsgerardI added corn and black beans. The basic soup has a LOT of flavor and I expect it will taste better as leftovers after the flavors have a chance to blend. The hubby loved it!7m ago
ClarenceDurocherI actually prepared it in a slow cooker a day ahead and added some corn and black beans. I served it with some grated pepper jack cheese, fresh cilantro, a lime wedge, and the tortilla crisps. It was a major hit !8m ago
Summit651Needed a can of corn and 2 cans of beans. Used tortilla chips. Good base recipe though.10m ago
Fbannister89Absolutely phenomenal! I added jalapeños with the onions in the beginning and fresh cilantro right before I let it sit to simmer and it hit the spot just right. I'm adding this to my recipe book.11m ago
meenahwow very delicious1y ago
elizabeth_denisonVery tasty! Didn't think it would be so easy to make. Only thing I did different was before adding chicken I put everything in crockpot. Browned diced chicken in pot I cooked onions, garlic, etc in then added it to crock pot and let it cook on low all day. Before serving, garnished with chips, avacodos, cheese and a little sour cream1y ago