The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Tortilla Soup

Advertisement

Ingredients

7 cups water

2 dried ancho chiles, seeded and deveined

1 tablespoon olive oil

1 large white onion, diced

1½ pounds Roma tomatoes, roasted and diced

6 garlic cloves, finely diced

2 teaspoons dried Mexican oregano

2 cups cooked, shredded chicken

Salt

1 cup Mexican chorizo

Canola oil, for frying

6 large corn tortillas, cut into strips

1 cup shredded Oaxacan cheese

1 avocado, sliced

Juice of 1 lime

Directions

  1. Bring water to boil in 2-quart saucepan. Add chiles and steep until tender. Stem and seed chiles.
  2. Meanwhile, heat olive oil in large pot and sauté onion, tomatoes, garlic, and oregano. Continue to cook, stirring, until onion is translucent.
  3. Add water and chiles and bring to simmer. Turn off heat, cool slightly, and then transfer mixture to blender. Purée until smooth. Transfer purée back to pot, add chicken, and cook for another 10 minutes over medium-low heat.
  4. In separate skillet, cook chorizo until crispy. Drain fat and set aside.
  5. Heat ½-inch canola oil in deep skillet. When oil is hot, fry tortilla strips until golden. Use slotted spatula to transfer to paper towel-lined plate.
  6. Season soup to taste. To serve, ladle into 4 bowls and garnish with crispy tortilla strips, shredded cheese, avocado, chorizo, and generous squeeze of lime.
Print Recipe