Light Tortilla Soup

Tortilla-SoupLarry takes me on some pretty interesting dates, like last week’s Laserium Beatles Show (remember the LA Griffith Observatory?  Now it’s in Hollywood).  As we left the theater, Larry noticed that Beso, Eva Longoria’s uber hip restaurant was across the street, so we stopped in for a wildly expensive glass of wine and some Beautiful People watching.  Surprisingly, prices on the bar food menu were reasonable; we didn’t eat but I took notes.

The $10 Eva’s Tortilla Soup reminded me of a recipe in my home binder.   Since Larry is Beautiful People to me, I could watch him eat my soup.  The recipe is from a January ‘07 Sunset Magazine; I cut it down from the original; the two of us don’t need 4 1/2 quarts.

Happily, this is a rather low-cal recipe to begin with, but I chose to lighten the Sunset version a bit more by baking the tortilla strips.  To keep my figure looking like Eva’s, no fried tortilla strips.  Ok, BIGGGG joke there, friends. But good soup here:

Tortilla Soup

Adapted from Sunset Magazine

  • 1 Tbsp. olive oil
  • 1/2 brown onion, minced
  • 1 clove garlic, minced
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. red chile flakes
  • 1/4 tsp. ground cumin
  • 4 cups low salt chicken broth or homemade stock (or two 14 oz. cans)
  • 1 can (14 oz.) diced no-salt tomatoes
  • Juice of 1 lime
  • 4 corn tortillas, cut into 1/4-inch thick strips
  • 2 cups cooked, shredded chicken
  • 1/4 cup chopped fresh cilantro
  • Additional toppings, as desired:  sour cream, shredded cheddar cheese, fresh avocado, limes, hot sauce, green onions

Heat olive oil in the bottom of a large pot over medium heat.  Add onions and cook until translucent, 5 to 7 minutes.  Stir in the garlic, salt, cumin and chile flakes, and cook 2 minutes.

Add broth, tomatoes and lime juice, increase heat to gentle simmer and cook 20 minutes.

Meanwhile, spray a baking sheet with non-stick spray, arrange the tortilla strips in a single layer and bake in a 375 degree F. oven until brown and crisp, 12 to 18 minutes.

Puree soup in a blender or with an immersion blender.  Return to heat, add chicken to soup and simmer for 5 minutes.  Serve hot with tortilla strips and your choice of toppings.  Makes 4 servings.

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{ 6 comments… read them below or add one }

1 Donna December 15, 2018 at 11:17 am

I make a version similar to this from a 1977 Sunset Magazine recipe. I use almond flour tortillas by Siete and omit the cheese for a Paleo version. Also, my recipe doesn’t call for a blender…I have one, though and may have to try blending it. I don’t mind the tomato and green chile chunks in mine, however. Thanks for the post!

2 smallkitchenbigideas August 7, 2009 at 9:28 am

This looks lovely! I love tortilla soup but haven’t made it in a while. Thanks for reminding me how much I like it.

3 TasteStopping August 5, 2009 at 6:28 am

My tortilla soup recipe comes from Rick Bayless, and I think it is heaven in a bowl. Yours looks light and delicious, and may even convince me to give baked tortillas a try (move over Eva!).


4 burpexcuzme August 4, 2009 at 9:02 pm

Haha, will eating this gimme a figure like Eva’s? Either way, I would slurp this up with gusto!

5 Q. August 4, 2009 at 6:48 pm

YUM! I’m making a roasted poblano and corn chowder right now, but if I stay on my soup kick – this may be next!

6 Amy August 4, 2009 at 11:02 am

You soup looks and sounds delicious! Can’t wait to try it.

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