I love Tortilla Soup…

Tortilla Soup:

I love Tortilla Soup.  As a matter of fact, I love all Mexican food but tortilla soup is one of my favorites because it has all the spicy flavors without all the fat. Spicy and warm always works for my palate. What about you?  Do you like salsa? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite dish; enchilada with chicken and tortilla chips, but without the extra calories. This recipe is so fresh and easy to make and my family absolutely loves this on the weekly menu. I make a different soup every week and this stands toe-to-toe with the best!

Stay strong and positive…

Ali in the Valley

Photo by: Ali

Recipe for Tortilla Soup:


  1. 6 (6-inch) corn tortillas, preferably a little old and dried out

  2. 1/4 cup olive oil

  3. 1/2 cup chopped onion

  4. 2 cloves garlic, minced

  5. 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)

  6. 4 cups chicken broth or homemade chicken stock

  7. 1 can (14.5 oz) diced tomatoes, undrained (I recommend Muir Glen fire-roasted)

  8. 1/2 teaspoon coarse salt (kosher or sea salt)

  9. 1 1/2 cups shredded cooked chicken

  10. 1 ripe avocado (optional)

  11. 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

  12. Chopped fresh cilantro

  13. 1 lime, cut into wedges


Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper towel lined plate. Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.  To serve; pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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