Mexican Tortilla Soup Recipe:
1 large onion, finely chopped
2 gloves of garlic pressed
1- 28 ounce can of plum tomatoes peeled
1 -32 ounce jumbo size chicken broth
2 teaspoons chili powder
3 jalapeno peppers
Place a stockpot over medium heat and add a couple tablespoons of olive oil. Saute onions and garlic in the olive oil, then add in your chicken broth. In a blender, place your plum tomatoes, chili powder, and jalapeno peppers and blend on high until pureed. Transfer the mixture into your stockpot with chicken broth and simmer for approximatley 30 minutes. Ladle the hot soup into bowls and top with shredded cheese (use a blend of taco or mexican cheeses like cheddar and monterey jack). You may also garnish with tortilla chips or strips, cilantro, diced avocado or lime wedge.
Our version of Mexican Tortilla Soup is an authentic and traditional style soup that you can whip up in no time flat! It’s a delicious soup, full of flavor and a little kick! You can customize this soup by putting your own personal twist on it. Mixing and matching ingredients like chicken, corn, black beans, etc., will only enhance this mexican favorite. Or, enjoy as is! The tomato-base broth is already so tasty, it’s enough to fill you up. Either way, it’s the perfect soup to warm you up on a cold winter day. You can also determine the amount of spice by adding less, or more, of the jalapeno peppers. Of course, we like to bring on the heat! With plenty of options for garnish, we like to say “Spice Up Your Night” because “It’s Mexican Night!