Follow these steps for perfect results
extra virgin olive oil
white onions
diced
garlic cloves
minced
jalapenos
seeded and minced
tomatoes
chopped
chicken stock
salt
freshly ground black pepper
canola oil
for pan-frying
corn tortillas
cut into 1/8-inch-thick strips
shredded cooked chicken
shredded
avocados
diced
shredded monterey jack cheese
shredded
fresh cilantro leaves
coarsely chopped
lime
cut in wedges
Heat olive oil in a stockpot over medium heat.
Add onions, garlic, jalapenos, and tomatoes to the pot.
Cook, stirring occasionally, until vegetables are softened and pulpy (about 15 minutes).
Pour in chicken stock and season with salt and pepper.
Simmer for 20 minutes.
While soup simmers, heat canola oil in a skillet over medium-high heat.
Fry tortilla strips in batches until golden brown and crispy.
Remove fried tortilla strips and drain on a paper towel-lined plate.
Sprinkle tortilla strips with salt while still hot.
Ladle hot soup into bowls.
Top each bowl with shredded chicken, diced avocado, and fried tortilla strips.
Add cheese, if desired.
Garnish with cilantro.
Serve with lime wedges.
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Adjust the amount of jalapenos to control the spiciness.
For a vegetarian option, substitute the chicken with black beans or pinto beans.
Everything you need to know before you start
15 minutes
Soup can be made ahead of time, but fry the tortilla strips just before serving to maintain crispness.
Serve in a rustic bowl and garnish generously.
Serve hot with warm tortillas on the side.
Pairs well with the spicy and savory flavors.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
Tortilla soup is a staple in Mexican cuisine, often served during celebrations and family gatherings.
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