Chicken Tortilla Soup

tortilla soup 1

This is good soup. This is really good soup. It is not to be confused with my previous post for Simple Tortilla Soup.  That one is thanks to Martha Stewart and is great for when you want to make something super-quick to feed a crowd as it relies on opening several cans of ingredients.

This soup is totally fresh, perfect for summer. It is thanks to Eva Longoria and Todd English and their restaurant in Los Angeles, Beso. I know nothing about the restaurant other than what the All the Best blog posted in her recipe intro. But I’m really glad she posted the recipe because now I can make it whenever I want. My whole family loved it.

tortilla soup 2 The tortilla strips are freshly pan-fried, made by simply cutting some whole corn tortillas in thin strips and cooking them over medium-high heat with olive oil and a bit of salt until they are crisp. Sure you could use crushed-up tortilla chips from a bag, but this soup really deserves something a bit better than that. 

Eva Longoria's Chicken Tortilla Soup
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for the soup
  1. 8 whole Roma tomatoes
  2. 1/4 c. olive oil, divided
  3. 1 medium onion, diced
  4. 3 stalks celery, diced
  5. 1 lg. jalapeno pepper, seeded and diced
  6. 6 garlic cloves, minced
  7. 4 c. low-sodium chicken broth
  8. juice of one lime
  9. 1/4 t. cayenne pepper
  10. 2 t. chili powder
  11. 2 t. cumin
  12. 2 t. smoked paprika
  13. 1 t. salt
  14. 1 bay leaf
  15. 3 boneless, skinless chicken breasts, diced
for tortilla strips
  1. 2 T. olive oil
  2. 12 small corn tortillas, cut in half and sliced into thin strips
  3. 1/2 t. salt
for serving
  1. diced avocado
  2. fresh cilantro
  3. sour cream
  4. shredded cheddar or monterey jack cheese
  5. lime wedges
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash tomatoes, quarter them and remove stem and most of seeds. Toss tomato quarters with 2 T. olive oil and place in a single layer on a sheet pan. Roast for 30 minutes.
  3. While tomatoes are roasting, heat 2 tablespoons of olive oil in stock pot over medium heat. Add all the spices and salt, onion, celery and jalapeno. Stir occasionally and cook for about 8-10 minutes until vegetables are soft and translucent.
  4. Add the chicken breast and garlic and saute for another 5 minutes. Add the chicken broth, lime juice and bay leaf and bring soup to a gentle simmer. Add tomatoes when they are finished roasting and simmer soup gently for about 30 minutes, stirring occasionally.
  5. When ready to serve, heat 2 tablespoons of olive oil over medium-high heat in a large, non-stick skillet. Add tortilla strips and salt and cook, stirring often until tortillas are lightly browned and crisp. Cool on a paper towel lined plate.
  6. Serve soup topped with tortilla strips and other garnishes.
Adapted from All the Best
Adapted from All the Best
Foodtastic Mom http://www.foodtasticmom.com/