On the Menu: Tortilla Soup

Tortilla Soup

I have a serious love of Mexican food. I could eat Mexican food for days on end and be completely happy. I have a local Mexican restaurant near my house and get take out from there way too much. I try and convince myself that is it healthy because of all the fresh flavors, but too much of a good thing might be a bad thing right? Maybe but hopefully not in this case. I don’t just limit my love of Mexican food and flavors to tacos and margaritas, but also braises, salads and soups. This tortilla soup has everything I love about Mexican food, bright flavors, fresh ingredients and delicious toppings.

Soups are so underrated sometimes. They are great make ahead meals that can be reheated and eaten a couple days after. Not to mention frozen and saved for future meals. I love this tortilla soup because it is easy, there is minimal prep, and it is delicious, healthy and satisfying. Plus I love any recipe that I can customize with some delicious toppings of my choice.

Enjoy! ~ Amanda

Tortilla Soup

Tortilla Soup

Ingredients| Sacramento Street
  • Tortilla Soup
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chili powder (regular chili powder is fine if you can’t find ancho)
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 28 oz canned crushed tomatoes
  • 2 bay leaves
  • 2 1/2 teaspoons salt
  • 2 6-inch corn tortillas roughly chopped
Directions | Sacramento Street

1.) In a large pot, heat the oil over medium high heat. Add onion, garlic, and spices; cook, stirring, for 5 minutes. Add chicken broth, canned tomatoes with puree, bay leaves, fresh tortillas and large pinch of salt. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

2.) In a blender, puree the soup in batches; pour it back into the pot and taste for salt and pepper.

3.) To serve, top a bowl of tortilla soup with toppings of choice such as pulled chicken, cotija cheese, cilantro, tortilla strips and red onion.

Toppings: pulled cooked chicken, avocado, cotija cheese, cilantro, tortilla strips, green onion, red onion, lime wedges.

Recipe & Photos by Amanda Frederickson for Sacramento Street

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4 Comments

  1. Fiona

    I love mexican food – I have tried a very similar some months ago and I loved it.
    x Fiona THEDASHINGRIDER.com

    Reply
  2. Tortilla Soup - A Life Well Lived

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  3. Stef

    Delicious! Looking forward to making this when it isn’t crazy hot in SF.

    Reply
  4. Melissa

    Hi!
    So you add the tortilla bread to the soup before you blend it?

    Reply