Monday, March 2, 2009

tortilla soup

In the middle of winter, there is little better than a hot bowl of soup. (Ok, so it's March now, not exactly the middle of winter anymore, but it feels like it with all of this rain!)

I had my first bowl of tortilla soup about 4 years ago on a work trip to Arizona. I kicked myself for having waited so long before trying it. Now I'm kicking myself that tonight is the first time I've made it myself. It was so easy! And delicious! Here's what I did:

Tortilla Soup
Serves 4

olive oil
1 large yellow onion, chopped
1 tsp. cumin
1/4 tsp. fresh oregano, chopped
1/4 c. cilantro, chopped
3 c. vegetable broth
14 oz. diced tomatoes
1 Tbsp. chipotle peppers in adobo
1 c. tortilla chips, crushed
1 Tbsp. lime juice
1 small avocado

Cook the onion in olive oil over medium heat until soft. Add cumin, oregano, and cilantro. Stir and cook 1 minute. Add broth, tomatoes, and chipotle; bring to a boil. Cover, reduce heat and simmer 15 minutes.

Chop avocado. Add to a small bowl with lime juice. Mix to combine. Set aside.

Add tortilla chips. Mix and stir about 1 minute to allow the chips to soften. Use an immersion blender to bring soup to desired consistency. (If you don't have an immersion blender, you can do this step with an upright in batches.)

Ladle the soup into bowls and top with the lime marinated avocados. Enjoy!


  1. That tortilla soup from the WAMU conference was the best tortilla soup I ever had . . . and I'm definitely not a soup guy. I remember having 3-4 bowls of it and wanting more!

    -Paul Z

  2. Sounds tasty, I might just have to try it later this week. And happy birthday!

  3. We made this up last night for a guest and it was tremendous (and easy!). The chipotle peppers in adobo really gave it a nice bite (although I had to cut it down in the pot for some less tolerant spicy-ness people, and then added more to individual bowls when serving). We actually added the tortilla chips in after blending, gave it some crunch. The other thing we were thinking of adding next time is some corn (after blending?). The onion seemed like a ton of onion but it ended up working out perfectly. Out of 5 stars, I give it 5 for ease and 5 for taste!

  4. I made two batches of this soup today for a dinner gathering - the second because I underestimated how much kick one tablespoon of chipotles in adobo would add! In version two, I substituted Anaheim chilies, which maintained the tortilla-ness of the recipe without being overwhelming. I also added grilled corn to each pot at the end, more for color than flavor. My vegetable stock was cloudy, not clear, so my soup wasn't as pretty as Cole's. Avocado and cilantro were must-haves to complete the tortilla theme.


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