Cream of Tortilla Soup

Cream of Tortilla Soup Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cream of Tortilla Soup is a delicious and comforting dish that combines the flavors of chicken broth, vegetables, cheese, and tortilla chips. This creamy soup is perfect for a cozy night in or as a starter for a Mexican-themed meal.

History

Cream of Tortilla Soup is a popular dish in Mexican cuisine, known for its rich and creamy texture. The soup is believed to have originated in Mexico and has since become a favorite in many households around the world.

Ingredients

2 x 14.5 oz (411 g) cans of chicken broth
0.5 cup (0.5 stick) of butter
1 medium onion, diced
0.5 cup of diced celery
2 garlic cloves, minced
1 medium tomato, chopped
2 tbsp of minced fresh chives
1.5 cup of crushed unsalted tortilla chips
1 tbsp of all-purpose flour
0.25 cup of whipping cream
1 cup of grated monterey jack cheese (about 4 oz (113 g))
1 cup of grated cheddar cheese (about 4 oz (113 g))
2 tsp of chili powder
2 tsp of ground cumin
crushed unsalted tortilla chips

How to prepare

Bring the chicken broth to a boil in a small saucepan over medium heat.
Meanwhile, melt the butter in a heavy medium saucepan over medium heat.
Add the onion, celery, and garlic, and sauté until the onion is translucent, about 4 minutes.
Reserve 1 tbsp of chopped tomato and 2 tbsp of chives for garnish.
Add the remaining tomato, chives, and 1.5 cups of tortilla chips to the saucepan and sauté for 2 minutes.
Reduce the heat to low.
Sprinkle 1 tbsp of flour over the mixture and stir for 2 minutes.
Stir in the chicken broth into the tortilla mixture.
Cover and bring to a boil.
Reduce the heat.
Stir in the whipping cream.
Add the grated jack and cheddar cheese and stir the mixture until the cheese is melted and well blended.
Add the chili powder and cumin.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm the soup over low heat, stirring frequently).
Ladle the soup into bowls.
Sprinkle each with some of the reserved tomato and chives, and crushed tortilla chips, and serve.

Variations

Add cooked chicken or shrimp for a protein boost.
Top the soup with avocado slices or sour cream for extra creaminess.
Stir in some corn or black beans for added texture and flavor.

Cooking Tips & Tricks

Be sure to sauté the vegetables until they are soft and translucent to bring out their flavors.

- Stir in the cheese slowly to ensure it melts evenly and creates a smooth texture.

- Season the soup to taste with salt and pepper before serving to enhance the flavors.

Serving Suggestions

Serve Cream of Tortilla Soup with a side of warm tortillas or a fresh salad for a complete meal.

Cooking Techniques

Sauté the vegetables until they are soft and translucent.

- Stir in the cheese slowly to ensure it melts evenly.

- Season the soup to taste with salt and pepper before serving.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute corn tortilla chips for a gluten-free option.

- Use different types of cheese, such as pepper jack or mozzarella, for a unique flavor.

Make Ahead Tips

Cream of Tortilla Soup can be prepared up to 1 day ahead. Simply cover tightly and refrigerate. Rewarm the soup over low heat, stirring frequently before serving.

Presentation Ideas

Garnish each bowl of Cream of Tortilla Soup with a sprinkle of reserved tomato and chives, and crushed tortilla chips for a colorful and appetizing presentation.

Pairing Recommendations

Serve Cream of Tortilla Soup with a side of Mexican rice or a fresh corn salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Cream of Tortilla Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup over low heat, stirring frequently until warmed through.

Nutrition Information

Calories per serving

Each serving of Cream of Tortilla Soup contains approximately 300 calories.

Carbohydrates

Each serving of Cream of Tortilla Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cream of Tortilla Soup contains approximately 15 grams of fats.

Proteins

Each serving of Cream of Tortilla Soup contains approximately 10 grams of proteins.

Vitamins and minerals

Cream of Tortilla Soup is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

Cream of Tortilla Soup contains dairy (cheese and whipping cream) and wheat (tortilla chips).

Summary

Cream of Tortilla Soup is a creamy and flavorful dish that is relatively high in fats and carbohydrates. It is a good source of proteins and essential vitamins and minerals.

Summary

Cream of Tortilla Soup is a creamy and flavorful dish that is perfect for a cozy night in or as a starter for a Mexican-themed meal. With a rich and creamy texture, this soup is sure to warm you up and satisfy your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a rainy day in the small town where I grew up, and I had taken shelter in the cozy little bookstore that I frequented often. As I browsed through the shelves, a cookbook caught my eye. It was a worn, tattered book with faded pages and a musty smell that hinted at the years it had spent collecting dust on the shelf.

I flipped through the pages and landed on a recipe for Cream of Tortilla Soup. The description made my mouth water - a creamy, flavorful soup with a hint of spice and a crunchy tortilla topping. I knew I had to try it.

I purchased the cookbook and hurried home, eager to recreate the recipe in my own kitchen. As I gathered the ingredients and followed the instructions, I felt a sense of excitement and anticipation building within me. Cooking has always been my passion, and discovering new recipes was like uncovering hidden treasures.

The aroma of the soup filled my kitchen, and when I finally took my first spoonful, I knew I had stumbled upon something special. The creamy texture, the bold flavors, the crunch of the tortilla strips - it was a symphony of tastes and textures that danced on my taste buds.

I made the soup for my family that evening, and their reaction was nothing short of ecstatic. They raved about the unique combination of flavors and the comforting warmth of the soup. From that moment on, Cream of Tortilla Soup became a staple in our household, a recipe that was passed down from generation to generation.

Over the years, I have made some modifications to the original recipe, adding my own twist to make it truly my own. I have experimented with different spices, swapped out ingredients to suit my taste, and perfected the technique of making the perfect tortilla strips to garnish the soup.

But no matter how many times I make it, Cream of Tortilla Soup always brings me back to that rainy day in the bookstore, when I first discovered the recipe that would become a beloved favorite in my family. It is a reminder of the joy of cooking, the pleasure of sharing a delicious meal with loved ones, and the power of a simple recipe to bring people together.

Now, as I pass down the recipe to my grandchildren, I hope that they will find the same joy and satisfaction in making Cream of Tortilla Soup as I have. I hope that they will create memories around the dining table, sharing stories and laughter over a steaming bowl of soup. And I hope that they will continue to cherish and honor the tradition of good food and good company that has been a cornerstone of our family for generations.

As I sit here, reminiscing about the journey that led me to this recipe, I am filled with gratitude for the experiences and people that have shaped me into the cook I am today. And I am grateful for the simple pleasures of a well-cooked meal, shared with those we hold dear. Cooking is more than just a skill - it is an art, a craft, a labor of love. And for me, Cream of Tortilla Soup will always be a masterpiece that captures the essence of all that is good and beautiful in this world.