Tortilla soup recipe

October 19, 3:01 PMRecipe ExaminerCheryl D Lee

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Chile Peppers

Dreamstime

Fall is here, so it's time to pull out the stock pots and make savory soups and stews.  This recipe for tortilla soup will fill you with the warmth of the Mexican chiles and spices, making a cold day seem hot.

Tortilla Soup

Ingredients

4 TB olive oil, divided

1 stalk celery, small dice

1 fresh poblano chile, small dice

1/2 medium onion, small dice

3 cloves garlic, minced

4 corn tortillas, halved, then cut into thin strips, divided

1 tsp ground cumin

1 tsp dried oregano, preferably Mexican

1 tsp ground ancho chile powder

1 tsp ground chipotle chile powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

2 tsp tomato paste

1 can diced tomatoes

6 cups chicken stock or low sodium chicken broth

Directions

In soup pot, heat 2 TB oil over medium high heat.  Add celery, poblano chile, onion and garlic.  Saute for 3 minutes, until vegetables have softened.  Add half of the tortilla strips, cumin, oregano, ancho chile powder, chipotle chile powder, salt and pepper.  Cook for 3-4 minutes, until spices are fragrant. 

Add tomato paste, diced tomatoes and chicken stock.  Bring soup to a boil, then reduce to a simmer.

While the soup is cooking, fry the remaining corn tortilla strips in 2 TB oil until crispy.  Drain well on a paper towel.

Simmer the soup for 30 minutes, or until slightly reduced and thickened.  Adjust the seasonings as needed.

Ladle the soup into bowls and garnish with the fried tortilla strips.

If desired you can also garnish with diced avocado, sour cream, queso fresco or cilantro leaves.