Silky Tortilla Soup

This soup is so tasty I made full batches two weeks in a row, because it’s so delicious the first day, and every day after for lunch. It’s also very simple to make, and yet another great recipe for using rotisserie chicken.

adapted from: Food + Wine May 2013
serves: 6-8

2 tablespoons extra virgin olive oil
1 large white or yellow onion, diced
5 garlic cloves, thinly sliced
kosher salt
1 ½ pounds plum tomatoes, quartered
4 chipotle chiles in adobo sauce, seeded & coarsely chopped
2 teaspoons adobo sauce, or desired amount
8 cups chicken stock
canola oil, for frying
6-8 corn tortillas, sliced into strips
4 tablespoons unsalted butter, sliced into 4 pieces

shredded chicken from one rotisserie chicken (about 4 cups)
crumbled queso fresco, cilantro, crispy tortilla strips for garnish

In a saucepan, heat the olive oil over medium heat until shimmering. Add the onion, garlic and a generous pinch of salt and cook, stirring, until softened and starting to brown, about 8 minutes. Stir in the tomatoes, chipotle chiles, adobo sauce, and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.

Meanwhile, in a deep skillet or saucier pan, heat enough canola oil to fry the tortilla strips in two batches, over medium-high heat. Add half of the tortilla strips and fry until crisp, 2-3 minutes. Using a slotted spoon or spider strainer, transfer the strips to a paper towel lined plate. Season with salt. Repeat with the remaining strips.

Add the butter to the soup and using an immersion blender, blend the soup until tomatoes and chiles are blended and soup is creamy. Alternately, ladle half of the soup into a blender and add 2 tablespoons of the butter. Puree until smooth. Pour the pureed soup into a large saucepan and repeat with the other half of the soup, adding the remaining 2 tablespoons of butter, blending.

Stir in the shredded chicken, and gently reheat the soup if necessary. Season with salt to taste.

Serve the soup in bowls, garnishing with any combo of crumbled queso fresco, cilantro, crispy tortilla strips and avocado.

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