Tortilla Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 tbsp light olive oil or vegetable oil
- 1 yellow onion
- 4 garlic cloves
- 2 carrots
- 1 zucchini
- 3 small corn tortillas
- 1 – 28 oz jar peeled, whole San Marzano tomatoes
- 1 tbsp cumin
- 1/2 tsp coriander
- 1 tsp smoked paprika
- 1 tsp mild chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh chopped cilantro
- 4 cups chicken broth
For serving:
- diced rotisserie chicken breasts
- shredded sharp cheddar cheese
- julienned radishes
- chopped cilantro
- diced avocado
- tortilla chips or homemade tortilla strips
Instructions
- Dice the onion, garlic and carrots and cut the corn tortillas into small pieces
- In a large stock pot, add the olive oil, onion, garlic, carrots and corn tortillas and sauté on medium low heat for 2-3 minutes or until the corn tortillas are fragrant and begin to crisp
- Add the zucchini and the cumin, coriander, paprika, chili powder, salt and pepper and fresh cilantro and continue to stir until the spices become fragrant, about 1 minute
- Add the tomatoes and the sauce from the jar and break up the tomatoes into bite sized pieces
- Add the chicken stock and stir, cover and simmer for 30 minutes
- Cool slightly before pureeing the soup in a blender in batches. Serve with toppings of your choice