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
Ingredients
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
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