We all have our favorite tortilla soup recipes and I am going to ask you to add another to your rotation because this one is chock full of vegetables and flavor. ( I think “chock” is the right word there, though I usually try to refrain from its use.) I was gifted this recipe from my friend Kelly for Mother’s Day a few years ago. She sent an email to all of her girlfriends with her favorite recipe of the year, which I think is a brilliant idea for a mass Mother’s Day gift. When someone I trust proclaims a recipe “the best one of the year,” I try it. We made it immediately, loved it, and since that time, this tortilla soup graces our table a few times every winter;  when you are in our line up a few times every winter, that means you are officially part of Edwards’ family meal time.

Most tortilla soup recipes come up a little bland, a little lacking. Not this one. You have red pepper, green pepper, onion, garlic, a little Anaheim pepper, fresh garlic. Plus there are so many great spices: coriander, cumin, paprika, chili powder. So, yes the ingredient list is a bit long, but the process super easy and the reward totally worth it.  I make a huge batch of this to provide my family of six dinner one night and a bunch of lunches. It freezes pretty well too.

I am hoping that maybe if lots of us make soup, Mother Nature will turn winter into spring just to spite us. Wouldn’t that be just wonderful?

4 cups poached chicken breasts
3 tablespoons olive oil
1 1/2 cup diced onion
1 cup seeded and diced red bell pepper
1 cup seeded and diced yellow or green bell pepper
1 cup peeled and diced carrots
1 tablespoon minced garlic
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoon paprika
1 1/2 teaspoon pure red chili powder
1 teaspoon dried oregano
3/4 teaspoon cayenne
1 1/2 cups  crushed tomatoes
3 quarts chicken broth
7 corn tortillas, torn into ½ in pieces
1 1/2 cups cheddar cheese, shredded”
1 cup heavy cream, optional

salt and pepper to taste

crispy tortilla strips or tortilla chips
¼ cup fresh cilantro sprigs for garnish
sour cream
shredded cheese

Before I start cooking, I chop all the vegetables and set aside, then I mix all the spices in a small bowl. It makes me feel like I have a sous chef.

To prepare the soup, pour olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, and saute´for three minutes until it starts to sweat. Add the bell peppers and carrots, sauté for about 3 more minutes, until the vegetables are soft and the onion is translucent.  Add the garlic, cumin, coriander, paprika, chili powder, oregano, and cayenne, continue to stir for about 2 minutes.  Add the tomatoes and chicken broth and bring to a boil.  Turn down the heat to low and add the tortillas pieces.  Let the soup simmer for 1 hour, stirring occasionally, until tortillas have disintegrated and the soup has thickened.  Add the reserved shredded chicken, the cheddar cheese and the cream if you are using it.  The cream really is optional here. It is great without it.  Simmer for 15 minutes and season with salt and pepper if needed.

To serve: ladle into bowls, sprinkle with tortilla strips and cilantro. Stir in additional cheese and sour cream if desired.

Tortilla Soup

 

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Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

Lots of ingredients but great reward when you see it through.

Author: Kristen via her friend Kelly

Serves: 10

Ingredients

• 4 cups poached chicken breasts
• 3 tablespoons olive oil
• 1½ cup diced onion
• 1 cup seeded and diced red bell pepper
• 1 cup seeded and diced yellow or green bell pepper
• 1 cup peeled and diced carrots
• 1 tablespoon minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1½ teaspoon paprika
• 1½ teaspoon pure red chili powder
• 1 teaspoon dried oregano
• ¾ teaspoon cayenne
• 1½ cups crushed tomatoes
• 3 quarts chicken broth
• 7 corn tortillas, torn into ½ in pieces
• 1½ cups cheddar cheese, shredded"
• 1 cup heavy cream, optional
• salt and pepper to taste
• crispy tortilla strips or tortilla chips
• ¼ cup fresh cilantro sprigs for garnish
• sour cream
• shredded cheese

Instructions

1. Before I start cooking, I chop all the vegetables and set aside, then I mix all the spices in a small bowl. It makes me feel like I have a soux chef.
2. To prepare the soup, pour olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, and saute´for three minutes until it starts to sweat. Add the bell peppers and carrots, sauté for about 3 more minutes, until the vegetables are soft and the onion is translucent.
3. Add the garlic, cumin, coriander, paprika, chili powder, oregano, and cayenne, continue to stir for about 2 minutes. Add the tomatoes and chicken broth and bring to a boil. Turn down the heat to low and add the tortillas pieces.
4. Let the soup simmer for 1 hour, stirring occasionally, until tortillas have disintegrated and the soup has thickened.
5. Add the reserved shredded chicken, the cheddar cheese and the cream if you are using it. The cream really is optional here. It is great without it. Simmer for 15 minutes and season with salt and pepper if needed.
6. To serve: ladle into bowls, sprinkle with tortilla strips and cilantro. Stir in additional cheese and sour cream if desired.

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