Authentic Mexican Tortilla Soup Recipe

Authentic Mexican Tortilla Soup Recipe

Ingredients

Makes 4-6 :SERVINGS

• 2 large dried ancho chiles (*see notes)
• 1 (14.5-ounce) can fire-roasted tomatoes (*I strongly prefer Muir Glen brand)
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, medium dice
• 4 large garlic cloves, roughly chopped
• 2 quarts (8 cups) low-sodium chicken broth
• 1 bunch (12 ounces) collard greens or curly kale, roughly chopped into bite-sized pieces
• 1 and 1/2 lbs chicken breasts, cut into 3/4-inch cubes
• kosher salt
• freshly ground black pepper
• juice from half a lime

TOPPINGS:

• fresh lime wedges
• tortilla chips, crushed
• freshly grated sharp cheddar cheese
• diced ripe avocado
• fresh cilantro leaves

Method

1. Using metal tongs, toast the chiles carefully over an open flame (using a gas burner-or alternatively, in a dry skillet over medium heat) until they are pliable, slightly blistered, and very fragrant
2. Set aside on a cutting board to cool
3. Cut in half, and scrape out and discard the seeds and stems
4. Cut the chilis into smaller pieces and place in a high-powered blender, along with the fire-roasted tomatoes and their juices
5. Set aside
6. Heat the olive oil in a large soup pot over medium-low heat
7. Add the chopped onion and a large sprinkle of kosher salt
8. Saute for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent
9. Add the chopped garlic and saute for an additional 30 seconds to 1 minute, stirring continuously, until fragrant
10. Remove from the heat
11. Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes
12. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color
13. Return the empty soup pot to high heat
14. Once the pot is very hot, add the pureed tomato chili mixture all at once-it should sizzle immediately when it hits the pan
15. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially
16. It will splutter and bubble a bit
17. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste
18. Add the chicken broth to the pot and combine thoroughly using a spoon or whisk
19. Bring the mixture to a boil
20. Reduce the heat to low and allow the broth to lightly simmer, uncovered, for 20 minutes, stirring occasionally
21. Season the broth with salt and pepper
22. If the broth tastes at all flat, you most likely haven’t added enough salt
23. Over low heat, add the chopped greens and stir until fully incorporated
24. Allow the greens to cook at a low simmer for about 5 to 7 minutes, or until they are very tender
25. Add the chicken and stir to distribute
26. Cook for an additional 2 to 3 minutes over very low heat, stirring once or twice, until the chicken has just cooked through (this will not take long, so watch the pot carefully to avoid overcooking it)
27. Just before serving, add the juice of half a lime
28. Taste once again, seasoning with additional salt and pepper if necessary
29. Serve hot and garnish with toppings (or alternatively, place desired toppings in the empty soup bowls and ladle the soup directly over them)

Full List of Soup Recipes
Full List of Mexican Recipes