Super Tortilla Soup

"This isn't your average restaurant served tortilla soup; it has a very thick consistancy. I don't know where my mother got this recipe, but I DO know that I requested it every weekend when I came home from college. The toppings really make the most of this soup and having a hand blender is a *must* in my opinion, but I guess a blender or food processor could be used in batches."
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • SOUP.
  • Sautee onions and garlic in oil in a large pot until tender. More can be used than recipe states, depending on taste preference.
  • Add crushed tomatoes, chicken broth, butter, chipotle chille, sugar and caro syrup. A larger chipotle chille will create quite the kick in this soup, you can add a few drops of the adobo sauce as well to provide some extra spice. Simmer on low for approximately 30 minutes.
  • Roughly crush up half the bag of tostada shells and mix them in with the soup. Let that sit for about 10-15 minutes so that the shells absorb the soup.
  • Use a hand blender to mix the soup and get it to a nice, smooth consistancy. You may want to blend it two to three times over a fifteen-twenty minute period. You can also add more broth if you want to thin it out more.
  • Add soup into pasta bowls and top with desired yummies.
  • CHICKEN.
  • Really simple, you can use leftovers, but I like to boil mine.
  • Bring water in pot to boil and add olive oil, 2 TB kosher salt and large handful of cilantro.
  • Boil chicken breasts for about 30 minutes.
  • Remove from water and let cool, then chop into medium cubes.

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RECIPE SUBMITTED BY

Stay at home mom, likes to cook and bake, but only when I can be alone or in peace! For hobbies, I scrapbook and play the guitar and piano. <br> <br>My favorite cookbook would have to be the ever classic Betty Crocker. I have my Great-Grandmother's copy, which she handed down to my mother who gave it to me. I don't know what I would do without it.
 
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