Approximately six years ago, my friend Liz conceived the wonderful notion of establishing a soup group to navigate through a prolonged, bleak winter.
Her proposal was straightforward: we would alternate hosting soup dinners at our homes once every month or so. Simple as that!
We enjoyed those nights so much that we continued through the spring, summer, fall, the next winter, and beyond. I’ve found immense gratitude in this recurring engagement — it resembles a heartbeat, especially in challenging times. (I suspect it might feel akin to the experience of attending church, in terms of seeing familiar faces in a ritualistic manner?) Just last week, we gathered at Linsey’s place, where she prepared a rich, scrumptious tortilla soup.
We always depart the evening with book suggestions, career advice, parenting anecdotes, and nail polish shades. (How about Gisela’s shell pink?)
Since Linsey’s tortilla soup was incredibly tasty, I requested her to share her non-recipe. Here it is:
Sauté carrots and onions, seasoning them however you like your tacos (a taco seasoning blend works perfectly!). Add chopped chicken breast to sear. Next, pour in bone broth, a couple of cans of diced tomatoes (it’s highly recommended to seek out the fire-roasted variety!) and green chilies. Squeeze in lime juice to taste, adding a dollop of sour cream. Serve with any toppings you desire — avocado, cilantro, lime, cheddar cheese, black beans, corn, scallions, sour cream, tortilla chips, etc.
(Do you have any favorite soup recipes? I’m always on the lookout for great options!)
Soup Group, est. 2019
Interloper Toby presiding on one occasion 😉
I absolutely cherish it, and it’s so uncomplicated! What do you think? Would you consider hosting a soup group? Or do you have another sort of gathering, like a book club or a running club? I’d love to know… xoxoxo
P.S. Organizing an articles club, along with four strategies I’ve discovered to nurture friendships.
# **Tasty and Hearty Homemade Tortilla Soup Recipe**
Tortilla soup is a timeless Mexican recipe recognized for its rich, comforting flavors and substantial ingredients. This delightful soup merges a savory tomato-based broth with tender chicken, crispy tortilla strips, and an array of flavorful garnishes. Whether you’re seeking a cozy dish for a cool evening or a hearty meal to impress loved ones, this homemade tortilla soup recipe is an excellent choice.
## **What Makes This Recipe Fantastic**
– **Full of Flavor** – A blend of spices, tomatoes, and fresh components creates a vibrant and enjoyable taste.
– **Simple to Prepare** – Straightforward steps and easily accessible ingredients make this an ideal recipe for cooks at any skill level.
– **Versatile** – Modify the heat level, add your preferred toppings, or make it vegetarian by skipping the chicken.
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## **Ingredients**
### **For the Soup:**
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional for spice)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon smoked paprika
– 1 (14.5-ounce) can diced tomatoes
– 4 cups chicken broth (or vegetable broth for a vegetarian variant)
– 1 cup tomato sauce
– 2 cups cooked, shredded chicken (rotisserie chicken is a good option)
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 (15-ounce) can black beans, drained and rinsed
– Juice of 1 lime
– Salt and pepper to taste
### **For the Crispy Tortilla Strips:**
– 4 small corn tortillas, cut into thin strips
– 2 tablespoons vegetable oil
– Salt to taste
### **Optional Toppings:**
– Avocado slices
– Fresh cilantro
– Shredded cheese (cheddar, Monterey Jack, or queso fresco)
– Sour cream
– Lime wedges
– Sliced jalapeños
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## **Instructions**
### **Step 1: Prepare the Crispy Tortilla Strips**
1. Preheat the oven to 375°F (190°C).
2. Combine the tortilla strips with vegetable oil and arrange them evenly on a baking sheet.
3. Bake for 8-10 minutes, turning halfway through, until golden and crisp. Sprinkle with salt and set aside.
### **Step 2: Cook the Soup**
1. In a large pot or Dutch oven, warm olive oil over medium heat.
2. Add the diced onion and cook until softened, around 3-4 minutes.
3. Stir in the garlic and jalapeño, cooking for an additional minute until fragrant.
4. Add the cumin, chili powder, and smoked paprika, stirring to coat the veggies in the spices.
5. Pour in the diced tomatoes, tomato sauce, and chicken broth. Mix thoroughly and bring to a simmer.
6. Stir in the shredded chicken, corn, and black beans. Allow the soup to simmer for 15-20 minutes for the flavors to meld.
7. Mix in the lime juice and season with salt and pepper to taste.
### **Step 3: Serve and Relish**
1. Ladle the steaming soup into bowls.
2. Garnish with crispy tortilla strips and your favorite toppings, such as avocado, cheese, sour cream, and fresh cilantro.
3. Serve with lime wedges on the side for an added burst of citrus flavor.
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## **Tips for the Ultimate Tortilla Soup**
– **Opt for Homemade Tortilla Strips** – While store-bought tortilla chips can be used in a hurry, homemade strips provide extra crunch and freshness.
– **Add More Heat** – Include additional jalapeños, a splash of hot sauce, or a pinch of cayenne pepper for increased spiciness.
– **Vegetarian Adaptation** – Omit the chicken and use vegetable broth for a delicious meat-free option.
– **Meal Prepping Friendly** – This soup keeps well in the refrigerator for up to 3 days and can be frozen for as long as 3 months.
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## **Concluding Thoughts**
Making homemade tortilla soup is a flavorful and satisfying endeavor that delivers warmth and comfort to any dining experience. With its rich broth, tender chicken, and crispy tortilla strips, this recipe is likely to become a family favorite. Plus, it’s easily customizable with your favorite toppings and spice levels. Try this delicious tortilla soup and savor a taste of authentic Mexican cuisine right in your own kitchen!
**Have you given this recipe a go? Share your favorite toppings and variations in the comments!** 🌮🍲
