It was a dark and stormy night. The wind is howling. You hear the rain pitter-patter on the roof. You've just finished a long day of hard work. You change into your comfy clothes, you light the fire. And then, you smell it. Wafting in the air. Mexican Tortilla Soup. Your stomach growls in anticipation. It's finally time to eat.
Did that little story get you excited for dinner? It sure made me excited to make this dish again! It is finally getting chilly here in the prairie. This is a family favorite to warm us up on those cold and stormy nights.
This Authentic Mexican Tortilla Soup is also an easy dish to make! With about 15 minutes of prep, and an hour on the stove, it's the perfect way to unwind.
📖 Recipe
AUTHENTIC MEXICAN TORTILLA SOUP
Ingredients
- 1 EACH dried pasilla pepper and ancho chili
- 8 cups chicken stock
- 28 oz diced tomatoes with juice
- 1 medium onion chopped
- 6 garlic cloves minced
- 1 teaspoon dried oregano
- 1.5 lbs shredded chicken
- Toppings of choice - I used cilantro lime, cheese, avocado and tortilla chips
Instructions
DIRECTIONS:
- Blister dried chilis for a few seconds on a gas burner, or in a dry Dutch oven if you have an electric stove. Remove stems and add to a blender.
- Sauté onion in olive oil for 5 minutes. Add garlic and cook another 2 minutes. Add to your blender along with diced tomatoes and 1 cup of chicken stock. Blend 1-2 minutes until smooth. Add mixture back to Dutch oven along with the remaining 7 cups chicken stock, oregano and shredded chicken.
- Simmer 30-45 minutes for flavors to develop. Season with salt and pepper to taste, if needed. Add to large bowls and top as desired. Adios, hunger!
Nutrition
Are you a soup person? Is there a soup recipe you'd love to see here on the blog? Have you checked out my other soups? Let me know on Instagram!
Related
Looking for other recipes like this? Try these:
Comments
No Comments