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Zeke's Tortilla Soup

SUBMITTED BY: ZEKE718

"An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying."

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Read Reviews (44)

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PREP TIME	1 Hr
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

6 skinless, boneless chicken breast halves
3 cups vegetable oil for frying
36 (6 inch) corn tortillas, cut into strips
15 cups water
15 cubes chicken bouillon
1 (14 ounce) can peeled and diced tomatoes with juice
1 small onion
3 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chili powder
1/4 cup dried oregano
1 cup chopped carrots
1 cup chopped celery
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 cups shredded Monterey Jack cheese
3 avocado - peeled, pitted and sliced

DIRECTIONS

In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Mar. 4, 2003 by SUMMERROBIN

Way to go, Zeke! This soup is delicious. I suggest to add a can of corn to your pot. Also,... MORE

Reviewed on Jan. 25, 2004 by VJGUNKEL59

This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of... MORE

Reviewed on Mar. 4, 2003 by TAMARA 34

YUM!!!!! 5 forks up!!!!! Good enough to make for company! I added 1TB of olive oil to the... MORE

Reviewed on Jan. 21, 2006 by Breeze

WHOA!!!! This was delicious! I added dried cilantro, omitted the avocado and halved the... MORE

Reviewed on Jan. 27, 2006 by LINDA MCLEAN

Don't get me wrong, I LOVED this recipe using a good chicken stock from the grocery store.... MORE

Reviewed on May 3, 2003 by BEANYBABE

Great Soup!!! I added frozen corn and will probably add some black beans next time. Over... MORE

Reviewed on Mar. 4, 2003 by Dr. Lewis

Zeke, quite possibly the best soup we've ever had. Thank you. I used Ro Tel diced tomatoes... MORE

Reviewed on Jun. 11, 2007 by lynniescorner

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

lynniescorner
Jun. 11, 2007

This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wire strainer into another pot. I estimated the water to add to make the 15 cups. I wasn't going to measure hot liquid. I didn't have coriander. I coarsely chopped up cilantro (the leaf part of the same plant as coriander) and added it to the bowls of those who wanted it. I didn't have tomatoes with chile peppers, so I chopped up two jalapeño peppers. Fresh just seemed better than canned. My chili powder was hot. Despite my changes, this soup came out mild, which is fine. Some like it mild, some like it hot. Those that liked it hot added hot pepper sauce to their own bowl. The last 5 minutes of the 25 I added a half a bag of frozen sweet corn. Also, I used the little pieces of nachos at the bottom of the bag. How I served it: I put a scoop of rice and a pinch of cilantro into the bowls. I laddled on the soup. On top I put the cheese first and then the chips. Then they added hot pepper sauce. This did make a HUGE amount. But with 7 people, I loved the leftovers. If my two child want Mexican for their graduation party, I will double this recipe. *laughs* As I am writing this, my oldest is going back for his 5th bowl! I think this was a wonderful recipe. But it also leaves room for the chef's imagination and taste difference. *S* Way to go Zeke!

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2 users found this review helpful

This is a good jumping off recipe, that tastes those from restaurants. I used chicken with... MORE

Reviewed on Dec. 12, 2006 by krissietom

My hubby and I make a huge batch of this soup at least twice a month. Its a good chinky soup... MORE

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