Jane Fox's Famous Tortilla Soup

TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 corn tortillas
  • All-natural vegetable or olive oil cooking spray
  • Kosher salt
  • 3 to 4 tablespoons corn oil
  • 2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls)
  • 1 tablespoon ground cumin (about a palmful)
  • 2 to 3 cloves garlic, chopped
  • 2 fresh bay leaves
  • 1 large onion, chopped
  • Handful fresh cilantro leaves, roughly chopped
  • Freshly ground black pepper
  • 1 quart chicken stock
  • One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles
  • 4 pieces boneless, skinless chicken breasts
  • 2 ripe avocados
  • 2 limes
  • 2 large jalapeno peppers, seeded and chopped, for serving
  • 1 small red onion, finely chopped, for serving
  • Queso fresco, crumbled, for serving
  • Sour cream, for serving
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Directions

Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve.

Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes.

Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.

To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.

Cook's Note: Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on June 14, 2013

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    Made it vegetarian with vegetable broth and skipped the chicken...it was DELICIOUS! Definitely the best tortilla soup I've ever made.

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  • on January 01, 2013

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    I made this for dinner tonight and its very good. I've been searching high and low for a good recipe to keep and this is it. Two pieces of chicken breast is plenty and very hearty. I will be making this again and again.

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  • on July 15, 2012

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    As I prepare New Mexican and Mexican food frequently, here in Colorado, and prefer a healthy kick, my husband and I are quite judgmental about what constitutes good, authentic Mexican / New Mexican dishes. Too many recipes are 'dumbed down' for the non-spice-adapted palate! This satisfied the both of us. ( I used my home-made chicken stock, and shredded Mexican Asadero white cheese for the 'queso fresco', and opted for pickled jalapenos which worked nicely in place of fresh jalapenos, as garnish. An excellent, hearty soup!

    people found this review Helpful.
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