This recipe for Texas Tortilla Soup belongs in everyone’s kitchen. It is so unique, so different, and so good. It seems like it would be difficult to make but it is not.
1/4 cup chopped cilantro
2 cloves garlic
1/2 medium onion, diced
1 small can green chilies, drained
2 15-ounce cans chicken broth
1 15 oz. can diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon cornstarch,
1/4 cup cold water
10 corn tortillas
2 cups cooked chicken or turkey, diced
grated Monterey Jack or Cheddar Cheese (1 oz per serving)
- Puree the cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Pour the pureed mixture into a heavy saucepan.
- Add the cumin, salt, and broth to the puree and bring the soup to a boil. Turn the heat down and simmer slowly for about one hour.
- Dissolve the cornstarch in the cold water. Stir dissolved cornstarch into soup. Add the chicken and bring back to a simmer.
- Cut tortillas into 1/2-inch wide strips and fry in hot oil until crisp. Drain the fired chips on paper towels
- To serve, garnish the soup with shredded cheese, sour cream, onions, and salsa.