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RECIPE
26 INGREDIENTS 10 STEPS 2hr 20min

Traditional Mexican Tortilla Soup

5.0
1 Ratings
A nice, warm chicken broth mixed with a sauce of tomatoes and dried chiles and of course, the crispiest tortilla strips!
Traditional Mexican Tortilla Soup Recipe | SideChef
A nice, warm chicken broth mixed with a sauce of tomatoes and dried chiles and of course, the crispiest tortilla strips!
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
2hr 20min
Total Time
$6.60
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Chicken Broth

8 cups
Water
3 cloves
4 sticks
1
Large Carrot
1 Tbsp
Fresh Oregano

Tomato Chile Sauce

2
Dried Guajillo Chiles
2
Dried Ancho Chile Peppers
3 cloves
1/2
White Onion , peeled
2 cups
Water
to taste

Crispy Tortillas

1 lb
White Corn Tortillas
cut into small strips less than 1/2-inch
4 cups
Canola Oil
for frying
or Sunflower Oil

Toppings

2 1/2 cups
White Cheese , cubed
or Oaxaca Cheese or Mozzarella
1/3 cup
Crumbled Cotija Cheese
or Queso Fresco
1/3 cup
Mexican Crema
or Creme Fraîche or Sour Cream
1
cut into 6 sections or into small chunks
to taste
for garnish
2
Pasilla Chile Peppers
cut into tiny pieces and flash fried in the same oil as the tortillas
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
2173
FAT
194.8 g
PROTEIN
55.5 g
CARBS
57.0 g

Author's Notes

While nothing quite compares to homemade chicken broth, you can substitute with store-bought chicken broth or bone broth to make this soup in less time.
Lorena also recommends using day-old corn tortillas rather than fresh ones, because they will fry up crisper if they have less moisture to begin with.

Cooking Instructions

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Step 1
In a large pot, add the Tyson® Whole Chicken (1) along with Water (8 cups) , Bay Leaves (3) , Garlic (3 cloves) , Celery (4 sticks) , White Onion (1/2) , Carrot (1) , Kosher Salt (3 Tbsp) , Fresh Oregano (1 Tbsp) , and Ground Black Pepper (to taste) Bring to a boil and then simmer for 1 1/2 hours.
Step 2
Set the chicken aside and strain the broth through a colander, reserve. Once the chicken has cooled down, shred the meat and set it aside.
Step 3
In a cast-iron skillet set over medium heat, add the Dried Guajillo Chiles (2) and Dried Ancho Chile Peppers (2) and toast them for 2-3 minutes, turning them occasionally to prevent them from burning, until they get a little bit brown and have developed more flavor. Remove from the pan, chop off the tops and remove the seeds.
Step 4
In a medium pot set over medium heat, add the whole Roma Tomatoes (5) , the toasted and de-seeded chiles, and Water (2 cups) . Boil until the tomatoes are soft and the chiles have hydrated completely about 10 minutes.
Step 5
Strain the tomatoes and peppers, reserving about 1/2 cup of water.
Step 6
In a blender, combine the cooked tomatoes and chiles, Garlic (3 cloves) , White Onion (1/2) , and blend until smooth (add some of the reserved water if needed to achieve a smooth texture).
Step 7
Pass the sauce through a strainer into a medium bowl, using a spatula to push all of the liquid through the strainer.
Step 8
In a deep pot, add the Canola Oil (4 cups) and heat up to 370 degrees F (190 degrees C). Fry the White Corn Tortillas (1 lb) one handful at a time, until nice and lightly golden about 1-2 minutes. Place on a tray with some paper to absorb the oil, set aside.
Step 9
On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15-20 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 10
In a soup bowl add some Shredded Chicken (3 cups) , a generous amount of crispy tortilla strips, a small handful of White Cheese (2 1/2 cups) , a light sprinkle of Cotija Cheese (1/3 cup) . Pour about 1 1/2 cups of hot broth into the bowls, top with Avocado (1) , Mexican Crema (1/3 cup) , Pasilla Chile Peppers (2) , and a few sprigs of Fresh Cilantro (to taste) . Enjoy!
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Nutrition Per Serving
Calories
2173
% Daily Value*
Fat
194.8 g
250%
Saturated Fat
25.5 g
127%
Trans Fat
0.6 g
--
Cholesterol
188.8 mg
63%
Carbohydrates
57.0 g
21%
Fiber
10.8 g
39%
Sugars
5.6 g
--
Protein
55.5 g
111%
Sodium
5097.3 mg
222%
Vitamin D
0.0 µg
0%
Calcium
591.7 mg
46%
Iron
4.7 mg
26%
Potassium
291.8 mg
6%
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