It’s just about time to dust off the ol’ soup pot. While it’s still a little early in the season for some of the heartier, heavier soups, this recipe for spicy tortilla soup is the perfect balance of spice and flavor to warm you up without filling you out. Add more or less chipotle powder to adjust the heat to your liking; for an extra kick, you can add a few shakes of hot sauce. Want more protein? Stir in some precooked chicken breast (shredded) for an even more filling meal.
Spicy Tortilla Soup
6 corn tortillas
6 cups reduced-sodium chicken stock
4 medium tomatoes, cored
3 garlic cloves
1 medium onion, halved
1 teaspoon chipotle powder
¼ cup queso fresco, crumbled
2 tablespoons fresh cilantro, chopped (if desired)
1½ tablespoons olive oil
½ teaspoon sea salt
1 lime, cut into wedges
- Preheat oven to 375 degrees. Slice tortillas into small strips by first cutting in half and then crosswise.
- With ½ tablespoon olive oil, coat peeled onion and garlic. Place in a small baking dish and cover tightly. Roast for approximately 30 minutes until soft. At the same time, roast tomatoes in another baking dish, uncovered for 45 minutes.
- When onion and garlic is finished, add tortillas to oven on baking sheet. Toast five minutes on each side, until crispy and starting to brown.
- Remove tomatoes from oven. Remove skins. Once cool, place tomatoes, onions and garlic in a blender or food processor. Puree until smooth.
- In a stainless steel stock pot, heat remaining olive oil over medium heat. Add puree and stir frequently. Once sauce has thickened, add chicken stock, chipotle powder and sea salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Divide soup into bowls. Add tortilla strips. Squeeze with a wedge of fresh lime. Garnish with cilantro and queso fresco.
Per serving: Calories 143, Fat 5.9g, Sat Fat 1.6g, Cholesterol 5.6mg, Sodium 893.4 mg, Carbs 18.7g, Dietary Fiber 3.0g, Protein 5.9g