Tomato and Tortilla Soup

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Make sure you have extra tortilla chips and cheese. If you serve them on the side, your guests can add more to their liking.

Difficulty: Medium

Hands-on: 15 minutesTotal: 1 hour 30 minutes

Serves: 6

Ingredients

  • 4 whole green chilies
  • 2 medium tomatoes
  • 1 onion
  • 2 cloves garlic
  • 3 corn tortillas
  • 2 Tbsp. olive oil
  • 1½ cups beef broth
  • 1½ cups chicken broth
  • 1½ cups water
  • 1½ cups tomato juice
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • Freshly ground black pepper
  • 4 tsp. Worcestershire sauce
  • ¼ cup shredded cheddar cheese

Directions

  • Roast the chilies on the grill or under the broiler, turning them a few times, until the skin is blackened. Transfer the peppers to a paper or plastic bag, seal it tightly, and set aside to steam (this makes them easier to peel).
  • Meanwhile, drop the tomatoes into a pan of boiling water for about 15 seconds, until the peels just begin to split open; drain and rinse the tomatoes under cold water. Peel, seed, and dice the tomatoes. Chop the onion and mince the garlic. Cut the tortillas into ½"-wide strips and shred the cheese
  • Peel, seed, and dice the roasted chilies.
  • Using a soup pot, heat the oil. Add the onion, chilies, and garlic, sautéing on medium heat for 5 minutes. Add the tomatoes, both kinds of broth, water, tomato juice, cumin, chili powder, pepper, and Worcestershire sauce. Bring to a boil, reduce to a simmer, and cook for 45 minutes.
  • Add the tortillas; mix well and simmer for 10 minutes. Serve soup topped with cheese.

Recipe Information

Serves: 6

Ingredients

  • 4 whole green chilies
  • 2 medium tomatoes
  • 1 onion
  • 2 cloves garlic
  • 3 corn tortillas
  • 2 Tbsp. olive oil
  • 1½ cups beef broth
  • 1½ cups chicken broth
  • 1½ cups water
  • 1½ cups tomato juice
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • Freshly ground black pepper
  • 4 tsp. Worcestershire sauce
  • ¼ cup shredded cheddar cheese

Directions

  • Roast the chilies on the grill or under the broiler, turning them a few times, until the skin is blackened. Transfer the peppers to a paper or plastic bag, seal it tightly, and set aside to steam (this makes them easier to peel).
  • Meanwhile, drop the tomatoes into a pan of boiling water for about 15 seconds, until the peels just begin to split open; drain and rinse the tomatoes under cold water. Peel, seed, and dice the tomatoes. Chop the onion and mince the garlic. Cut the tortillas into ½"-wide strips and shred the cheese
  • Peel, seed, and dice the roasted chilies.
  • Using a soup pot, heat the oil. Add the onion, chilies, and garlic, sautéing on medium heat for 5 minutes. Add the tomatoes, both kinds of broth, water, tomato juice, cumin, chili powder, pepper, and Worcestershire sauce. Bring to a boil, reduce to a simmer, and cook for 45 minutes.
  • Add the tortillas; mix well and simmer for 10 minutes. Serve soup topped with cheese.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat7g
Saturated Fat1g
Cholesterol10mg
Sodium680mg
Total Carbohydrate15g
Dietary Fiber2g
Sugars3g
Protein4g