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  1. This is inspired by NYCGr1's recent thread about favorite soups ... now that it's cold weather they're my favorite thing to make! Here is one of my favorites that my grandma gave me.

    Chicken Tortilla Soup
    (Makes 4 Servings)


    1/2 cups plus 2 tbsp. vegetable oil

    1 yellow onion, thinly sliced

    2 cloves garlic

    1/4 cup plus 2 tsp. chopped fresh cilantro

    1 cup drained canned Roma tomatoes

    1/2 tsp. ground cumin

    4 cups chicken stock or broth

    1 skinless, boneless whole chicken breast (about 1/2 pound) cut into bite-sized strips

    4 corn tortillas

    1 dried chile (whatever kind you prefer), seeded

    1 avocado, pitted, peeled, and sliced

    1/4 cup shredded monterey jack cheese

    2 tsp. fresh lime juice (about 1 lime)

    Salt and pepper


    (Preheat the oven to 400 degrees)

    1. In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and the 2 tsp cilantro and saute until golden brown, about 10 minutes

    2. In a blender or food processor, combine the sauteed mixture and the tomatoes, and process until smooth

    3. In the same frying pan, over medium heat, warm another 1 tbsp of the oil. Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, about 5-6 minutes.

    4. Transfer the mixture to a large saucepan over medium-low heat and add the chicken stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken strips and simmer until they are opaque, about 2-3 minutes longer. Add salt and pepper to your preference.

    5. While the soup is cooking, cut the tortillas in half and slice each half into thin strips. Spread the strips onto a baking sheet and bake them until crisp, about 7-8 minutes.

    6. In a small, dry frying pan over meduim heat, toast the chile until fragrant, about 7 minutes. Let cool, then crumble and set aside (this step can be omitted if you don't like chile)

    7. To serve, ladle the soup into warmed bowls. Divide the tortilla strips, the chile, the 1/4 cup cilantro, the avocado, and cheese into 4 groups and sprinkle them on top of the soup. Add a splash of lime juice and serve :smile: