Recipe: Texas Tortilla Soup
Texas tortilla soup is comfort in a bowl. Ladle it, steaming, and it tastes as cozy as a campfire burning low on the Plains. It’s a kind of meal that warms from the inside out, is simple yet flavorful, and, most importantly, is deeply comforting on a chilly night.
While one can trace its roots back across the border — akin to Mexico’s sopa de lima when unadorned with tomato — Texas tortilla soup was refined over the course of the 20th century into something ruddier, built for appetite and gusto. Shredded chicken anchors the broth, while onion, garlic, and fire-roasted tomatoes meld with the bold spice of chiles. Roasted poblanos and smoky chipotle or paprika lend a depth of flavor.
We like our tortilla soup chunky: chicken pulled into strands, but vegetables left in generous pieces, so there’s room for thick slices of creamy avocado, flecks of cilantro, and plenty of crispy tortilla strips that soften just enough in the broth. A squeeze of lime before the first bite wakes up everything, and queso fresco or a few rings of jalapeño also add an extra kick.
Serves 4
Ingredients
For the Soup
- 1 dried ancho chile, seeded, stemmed, or 2 teaspoons ancho chile powder
- 8 ounces Roma tomatoes, blackened in an oven at 400 F or 1 (14.5-ounce) can crushed fire-roasted tomatoes
- 1 poblano pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon dried oregano (optional)
- 1 teaspoon smoked paprika or chipotle powder (optional)
- 1/2 teaspoon kosher salt
- 4 cups chicken broth (store-bought or homemade)
- 1 1/2 cups cooked chicken, shredded
For the Toppings
- Oil for frying
- 6 corn tortillas, cut into thin strips
- 1 avocado, peeled and diced
- 1/2 cup crumbled queso fresco or Monterey Jack
- 1 bunch cilantro leaves
- 1 lime, cut into wedges
Method
Step 1
In a dry cast-iron skillet heated on high, toast the ancho chile for 10 seconds or until it begins to puff. Soak the chile in boiling water until soft, about 30 minutes, then mince. (Skip if using ancho chile powder.)
Step 2
Roast the poblano (and the tomato, if using) in a 400 F oven until blackened, turning once after 10 minutes. Cover poblano to sweat the skin loose, then peel and dice.
Step 3
In a heavy-bottomed pot over medium heat, sauté the onion until soft. Add garlic and sauté until both are fragrant.
Step 4
Add the diced poblano, diced tomato, and minced ancho chile. Add extra spices as desired. Add the chicken broth and stir. Simmer on low until melded, about 20 minutes. Stir in shredded chicken, then taste and adjust seasonings.
Step 5
While the soup simmers, heat 1/4 inch of vegetable oil in a heavy skillet to 350 F. In batches, fry tortilla strips until lightly browned and crisp, about a minute. Drain on a plate lined with a paper towel and lightly sprinkle with salt.
Step 6
To serve, ladle into bowls and top with avocado, cheese, cilantro, and fried tortilla strips. Squeeze lime over the top.
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