Tortilla Soup

Total Time:
1 hr 45 min
1 hr 10 min
35 min

4-6 servings

  • 3 dried mulato or ancho chile peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, sliced
  • 3 cloves garlic, smashed
  • 1 28 -ounce can plum tomatoes
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground cumin
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Kosher salt
  • 1 to 2 grilled chicken breasts, sliced
  • 3/4 to 1 cup crumbled queso fresco
  • 1 avocado, diced
  • Fresh cilantro
  • 4 corn tortillas, cut into strips and fried
  • 1 to 2 tablespoons sour cream
  • Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.

  • Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about

  • 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.

  • Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.

  • Photograph by Yunhee Kim

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    This recipe is featured in:

    Dinner and a Movie