Creamy Tortilla Soup


*UPDATE: Details about Tortillas below...

You guys, I have a problem.  I have had one particular thing on my to-do list for, oh, probably seven months now.  Maybe longer, but I don't want to admit that.  And by the way, it's not the only thing on there.  I can't seem to knock off "dry clean wedding dress" or "DENTIST!!" either.  But this one really bothers me and yes, even more than preserving my memories or my teeth.  My camera is dead and I don't have a charger!!!!  I have been using my iPhone for every, single blog photo for... I don't know how long.  All I need to do is re-order a charger.  How hard can that be??  WHAT IS WRONG WITH ME?!  Don't answer that at all.  Anyway, I guess I'm telling you now so that you cut me some slack (either that or light a fire under my ass).  I mean, look at that photo up there!  It's not bad for an iPhone, but do you think I could have cleaned up the background a little?  No, because I am the type of person that can't knock things off her to-do list.   

  Ok, want to hear a little about this soup before I sign off?  It was delicious.  My 7 year-old and I made it together, with no real plan or recipe, and it turned out so yummy.  It's only creamy because you blend the veggies at the end, well, that and the teeeeensy bit of butter.  Otherwise it's bright and refreshing and a great end-of-summer meal.     

Creamy Tortilla Soup
Serves 6-8

2 Tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 white onion, diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
3 Tbsp tomato paste
4 cups chicken stock
2 cups water
Salt and pepper to taste
2 Tbsp butter
2 cups shredded roasted chicken (already cooked)
Optional toppings: queso fresco, avocado, cilantro, jalapeño

In a large pot, heat olive oil over medium heat.  Add bell peppers and onion, and season with salt and pepper.  Let cook for 5-7 minutes, stirring briefly.  Add garlic, and cook for another couple of minutes.  Add cumin, chili powder and garlic powder, and cook for another 5 minutes.  Season to taste with salt and pepper.  Stir in tomato paste until vegetables are coated, and sauté for another couple of minutes.  Add chicken stock and water and bring to a boil.  Lower heat, and let simmer for 10-15 minutes.  Again, season to taste with salt and pepper.  Turn off heat, and with an immersion blender*, puree soup until it reaches your desired consistency (I like mine slightly chunky still).  Stir in butter and chicken, and turn heat back to low, cooking until butter melts and chicken warms.  Serve hot with optional toppings.

*If you do not have an immersion blender, you may ladle soup into a blender, returning it to the pot once blended.  You also do not have to blend the soup at all if you prefer a chunkier tortilla soup.

*Many of you helped me realize I didn't mention anything about the tortillas.  Doh!!  I like to crisp mine up and then add them to the soup while serving.  Below is how I do it, but it's pretty easy to change up (i.e. you may use flour tortillas or different spices).  

Crunchy Tortilla Strips
Makes 2 cups

6 small corn tortillas
1 Tbsp olive oil
Chili powder
Garlic Salt
Salt and pepper

Preheat oven to 350.  Slice tortillas into small strips and place in bowl.  Add olive oil and desired amount of spices.  Toss until combined.  Place on baking sheet and cook (shaking the pan a few times to prevent from burning) until golden and crispy, 15-20 minutes.


laura@notatrophywife.com said...

Okay this looks awesome! I just bought 8 double handle soup bowls and I am so excited to use them! I need an immersion blender I think. Thanks for sharing.. visiting from Colorado... laura

Linda said...

My favorite soup!!! 😋

jessica anticouni said...

Were there tortillas involved? I don't see any in the ingredients or instructions...

Siri said...

I just updated the recipe, Jessica, thanks for the comment!


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