Tortilla Soup is as easy to make as it is to love. All it takes is some leftover chips, salsa and chicken broth to make this wonderful, traditional soup. We like to go overboard when it comes to garnishing. Feel free to add diced avocado, a handful of your favorite grated cheese, a spoonful of sour cream and more crisp tortilla chips for that added bit of crunch at the end. Since Tortilla Soup thickens as it sits, you can always thin leftovers with additional stock or water.
1/4 cup olive oil
2 large onions, diced
4 garlic cloves, minced
3 cups Red Tomato Salsa, see recipe below
7 cups chicken stock or vegetable stock
1 dried chipotle chile, stemmed and seeded (optional)
2 teaspoons salt
3/4 pounds fried tortilla chips
1 bunch cilantro, leaves only
1 avocado, peeled, seeded and coarsely chopped
1/2 cup crema, creme fraiche or sour cream
2 limes, cut into 4 wedges each
Heat the olive oil in a large stockpot or saucepan over low heat. Add the onions and cook slowly, stirring frequently, until pale brown and caramelized, 30 to 40 minutes. Add the garlic and cook 10 minutes longer.
Add the tomato salsa, chicken or vegetable stock, optional chipotle chile and salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Stir in the fried tortilla chips and simmer 10 minutes longer, until the chips soften. Remove and discard the whole chipotle chile. Ladle into soup bowls and top each with cilantro, a few avocado chunks, a dollop of crema, creme fraiche or sour cream and a lime wedge. Serve hot.
Red Tomato Salsa
If you’re looking for an easy sauce to keep in the freezer for instant Mexican meals, this is the one. It provides the flavor base for such traditional dishes as tortilla soup, fideo, red rice, and chilaquiles, and can also be served as a sauce for strong, rich foods – like chiles rellenos – that call for something sturdy but not too assertive in the background.
Makes 1 1/2 quarts
2 tablespoons canola oil
1 medium onion, thinly sliced
1 teaspoon salt
Freshly ground black pepper, to taste
2 cloves garlic, sliced
1 large jalapeño chile, stemmed and sliced
4 cups canned Italian plum tomatoes
1 cup tomato juice
Heat vegetable oil in a medium skillet over moderate heat. Sauté onions with salt and pepper until soft, about 10 to 15 minutes. Add garlic and jalapeno and cook another 2 minutes. Transfer to a blender. Add tomatoes and tomato juice and puree until smooth.
Pour into a saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasonings as necessary. Set aside to cool for table salsa or use warm for tortilla soup, red rice, or chilaquiles. Store in refrigerator 2 to 3 days or in freezer for weeks.