Sopa de Tortilla

December 9 2019 

When the weather gets chilly, my taste buds holler for SOUP!  And, when I think about rich, hearty, and filling, chicken tortilla soup is on the menu!

The rich broth gets it's flavor from 3 different types of tomatoes: Ro-tel tomatoes & green chilies, canned diced tomatoes and tomato soup.  It's the perfect winter soup because you don't have to worry about finding the ripest summer tomatoes.  Canned tomatoes work perfectly for this soup.

When you sauté up onions, celery, red peppers, garlic and jalapeño, you get a great beginning to a fabulous stock. To make life easy, I finely mince all of those ingredients in my Cuisinart food processor.  It definitely makes this soup a quick one if you don't have to chop all of the ingredients by hand.  If you don't have a food processor, it's okay to chop by hand.

Once you add the tomatoes, chicken and beef broth and spices, you can then decide if you want to thicken the soup with shredded chicken.  I love this because then I have an entire meal in one bowl.  The addition of the chicken is so good I would be surprised if you wouldn't do it.  But, maybe as a summer soup you might leave it out...or not...

Sopa de Tortilla

Serves 6-8

 

2 tbsp olive oil

1/2 red pepper, minced

3 ribs celery, minced

1 medium onion, minced

1/2 jalapeño pepper, seeded and minced

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes

5 ounces Ro-Tel tomatoes and green chilies (1/2 of can)

1 1/2 cups beef broth

3 1/2 cups chicken broth

1 10-3/4 ounce can tomato soup

2 cups water

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/2 tsp lemon pepper seasoning

2 tsp Worcestershire sauce

8 corn tortillas, cut in 1-inch squares

 

Optional:

1 1/2 pounds chicken breast

3 cups chicken broth

 

1/2 cup grated cheddar cheese plus more for serving

 

Serving ideas:

Avocado slices, pomegranate seeds, cilantro, sour cream, tortilla strips

 

Heat the olive oil over medium heat in a large pot or dutch oven.  Sauté the first 5 ingredients in the oil until soft but not brown.  Add remaining ingredients except tortillas and simmer for 50 minutes.  

 

Add tortillas and additional salt, if necessary, and cook 10 minutes.

 

If desired, cook chicken in broth about 20 minutes or until done.  When cool enough to handle, shred chicken using two forks to pull it apart.  Add to the soup at the end of cooking.  

 

Mix in grated cheddar cheese.  Soup should be thick.  Serve with avocado slices, pomegranate seeds, cilantro, sour cream and additional cheddar cheese.  Enjoy!!

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT