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Tortilla Soup
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
soup or chili? i took my chili recipe and was inspired by Pati's Mexican Table recipe for a tomato stock to make my own version of tortilla soup
Course: Main Course, Side Dish, Soup
Cuisine: Mexican
Keyword: tomato, tortilla, chili
Author: maura
Ingredients
Tomato Stock
  • 1 lb ripe tomatoes
  • 1 clove garlic
  • 3 poblano chile peppers can substitute peppers to your taste here, spicy or more mild
  • 1/2 cup chopped onion
  • kosher salt, to taste
  • 2 TBSP vegetable oil
Soup Base
  • 2 TBSP olive oil
  • 1-2 onions, chopped
  • 3-4 cloves minced garlic more or less to tast
  • 2 carrots, small dice
  • 2 celery stocks, small dice
  • 2 green peppers, small dice
  • 2 red peppers, small dice
  • 1/2 cup corn, frozen or fresh
  • 1 14-15 oz. can black beans
  • 1 14-15 oz. can red beans
  • 2 tsp cumin
  • 1 TBSP chipotle chili powder any type will work
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1-2 bay leaves
  • tomato stock, reserved from above
  • 1 14-15 oz. can diced tomatoes
  • 1 rotiserrie chicken, de-boned optional
  • kosher salt, to taste
Instructions
Tomato Stock

  1. Put all ingredients into a sauce pan, except onion.  Cover with water and bring to a boil.  Simmer for about 15 min.

  2. Remove all solids and discard the water, reserving 1 cup.

  3. Return solids and water back to pot with the diced onion. 

  4. Using an immersion blender (or blender or food processor), puree until a smooth thickened stock is formed.  Reserve for later. 

Soup Base

  1. Add olive oil and onions to pot, let soften on low-medium heat ~ 10-15 min., stirring occasionally

  2. Add garlic and stir for 30 sec.  Then start adding one by one to allow a slow softening and blending of all the veggies.  This is why I don't prep ahead for this b/c there is time in between to allow for the softening. 

  3. Once all veggies are added, add in the beans, corn, diced tomatoes, spices and herbs, then add the tomato stock.  You may add more water, vegetable, or chicken stock here to thin things out for a soup consistency.  

  4. Bring to a boil, then let simmer for 30-60 min. stirring occasionally.

  5. Once off the heat, add rotisserie chicken and stir.   If chicken is added to soon while on simmer, it can break down too much losing the shredded or diced feel.  

  6. Serve with tortilla chips, cheddar cheese, avocado, sour cream, etc. 

Recipe Notes
  • Rice may be added to the soup, but you may need some extra liquid. 
  • It can be served over rice.
  • It can be served over mashed potatoes or oven-fried, or baked potato. 
  • Recipe can be doubled easily, which is what I do b/c it freezes well.
  • Omit chicken and use vegetable stock instead of chicken stock if making vegetarian version.