Tortilla Soup

Name: Tortilla Soup (Sopa de Tortilla)
Cuisine: Mexican
Ingredients: 2 medium tomatoes, halved; 1 tablespoon olive or canola oil; 1 tablespoon olive or canola oil; 1 cup (140 g) finely chopped onion; 2 garlic cloves, minced; 1 pound (455 g) chicken breast meat, cooked and shredded; 4 cups (960 ml) low-sodium chicken broth; ½ teaspoon black pepper; ¼ cup (10 g) chopped cilantro; 4 corn tortillas (Tortillas de Maíz), cut into strips and baked (see Note)

Sopa de Tortilla

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Tortilla soup is so named for the strips of tortillas that are placed in the bowl and on top of the soup as a garnish. This recipe is simple. You can add other vegetables, such as zucchini or corn, to make it more nourishing. You can also use leftover chicken to make preparation supereasy. This is a great soup to keep in the freezer.

Ingredients

2 medium tomatoes, halved
1 tablespoon olive or canola oil
1

Americas
Mexico
Soup
Leftovers
Gluten-free
Central America

Method

Char the tomatoes in a dry skillet over medium-high heat for 15 to 25 minutes; turn frequently, allowing all sides to char evenly.
While the tomatoes cook, heat the oil in a Dutch oven or large pot over medium heat and sauté the onion until translucent, 5 to 6 minutes. Add the garlic and sauté for 1 minute, until fragrant.
Transfer the tomatoes, onion