Ready in 45 minutes
Try this Crocodile Cafe's Chicken Tortilla Soup recipe, or contribute your own.
*instead of Ancho chile paste, you can use 6 or 7 ancho chiles pureed.
Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened.
Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips.
NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired. Each serving with cheese and chips contains about: 146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g fiber.
mayavallero 4y agoI've had other tortilla soup but this one top it all. Will be making it again, for sure.
stevemur 11y ago[I made edits to this recipe.]
stevemur 11y agoMade this again tonight. Paired it with a fresh chicken taco salad. Excellent, bright flavor. (Garnished with avocado and an extra squeeze of lime juice.)
terrell0402 12y agoWhere is the avocado? This is the Mexican tortilla soup but it lacks a sliced avocado.
stevemur 12y agoGreat tortilla soup. We had this soup with fresh corn and cilantro quesadillas on whole wheat tortillas last night and it was great. Optional cayenne pepper gave it an added kick.