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.
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.
cjsgerard 3w agoI 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!
ClarenceDurocher 1m agoI 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 !
kmcardin 2m agoAwesome!!!
Summit651 3m agoNeeded a can of corn and 2 cans of beans. Used tortilla chips. Good base recipe though.
Fbannister89 3m agoAbsolutely 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.
tamdabombmom 5m agoFrigginawesome!
meenah 5m agowow very delicious
elizabeth_denison 7m agoVery 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 cream
madymoo 1y agoJust made this and it was so good! Will be making this soup often!
tammyellenhorn 1y agoThis is sooo good. I use a rotisserie chicken and add corn and beans. To make the tortilla strips a bit healthier (and avoid the frying mess), I toss them in olive oil, salt, pepper and paprika, then throw in the over for 10-15 minutes to crisp them up.