Tortilla Soup with Veggies and Meat

Tortilla Soup with Veggies and Meat Recipe from Mexico

Region / culture: Mexico | Servings: 4

Introduction

Tortilla soup is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the flavors of butternut squash, chicken, and green chiles to create a hearty and satisfying meal.

History

Tortilla soup is a traditional Mexican dish that has been enjoyed for centuries. It is believed to have originated in central Mexico and has since become a popular dish in many parts of the world.

Ingredients

2 tbsp oil
4 corn tortillas, stacked, cut in half, then cut crosswise in very narrow strips
3 cans (14 oz / 397 g each) chicken broth
1.5 lb (680 g) butternut squash, peeled, seeded and cut into 0.5 inch cubes
1 tbsp minced garlic
14.5 oz (411 g) can diced tomatoes with green chiles

Toppings

cubed avocado
chopped cilantro
lime wedges

How to prepare

Heat 1 tbsp of oil in a skillet.
Fry half of the tortilla strips, turning often, for 5 minutes or until lightly browned and crisp.
Remove the strips and drain them on paper towels.
Repeat the frying process with the remaining oil and strips.
In a pot, bring the broth, squash, and garlic to a boil.
Cover the pot, reduce the heat, and simmer for 5 minutes or until the squash is almost tender.
Add the tomatoes and chicken, and simmer uncovered for 5 minutes or until the squash is tender.
Place half of the tortilla strips in soup bowls.
Ladle the soup into the bowls.
Sprinkle the remaining strips on top and serve with toppings.

Variations

Add black beans or corn for extra protein and fiber.
Use sweet potatoes instead of butternut squash for a different flavor profile.
Top the soup with shredded cheese or sour cream for added richness.

Cooking Tips & Tricks

Make sure to fry the tortilla strips until they are crispy to add a crunchy texture to the soup.

- Be sure to simmer the squash until it is tender to ensure that it is cooked through.

- Feel free to customize the toppings to suit your taste preferences.

Serving Suggestions

Serve the tortilla soup with a side of warm cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Frying the tortilla strips adds a crispy texture to the soup.

- Simmering the squash in the broth allows it to absorb the flavors of the other ingredients.

Ingredient Substitutions

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

- Substitute pumpkin or acorn squash for the butternut squash if desired.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of chopped cilantro and a squeeze of fresh lime juice for a pop of color and flavor.

Pairing Recommendations

Serve the tortilla soup with a crisp white wine or a cold beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

This recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

This recipe is rich in vitamins A and C, as well as potassium and iron.

Alergens

This recipe contains gluten from the tortillas. It may also contain dairy if cheese is added as a topping.

Summary

This recipe is a balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Tortilla soup with veggies and meat is a delicious and nutritious meal that is perfect for a cozy night in. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this soup is sure to satisfy your taste buds and keep you feeling full and satisfied. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tortilla Soup with Veggies and Meat. It was a cool autumn day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was enveloped by the warm aroma of simmering spices and savory broth. Maria greeted me with a smile and a twinkle in her eye, knowing that she was about to share something special with me.

"Have a seat, mi amiga," Maria said, gesturing towards a chair at the kitchen table. "I have a recipe that I think you will love. It's a family favorite that has been passed down for generations."

I eagerly sat down, my curiosity piqued. Maria pulled out a tattered old cookbook from her pantry and flipped to a page that was well-worn and covered in splatters of various ingredients. The title at the top read "Tortilla Soup with Veggies and Meat."

"This soup is a labor of love," Maria explained, her eyes sparkling with pride. "It's hearty, flavorful, and perfect for warming the soul on a chilly day. I learned how to make it from my grandmother, who learned it from hers, and so on. It's a recipe that has been cherished in our family for years."

As Maria began to walk me through the steps of making the soup, I couldn't help but be captivated by her passion and expertise. She diced onions and bell peppers with precision, adding them to a pot of sizzling olive oil along with garlic and cumin. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final result.

Next, Maria added chunks of tender chicken breast and browned them until they were golden and caramelized. She poured in a rich tomato broth, seasoned with a blend of spices that danced on my tongue. As the soup simmered on the stove, Maria showed me how to prepare the toppings – crispy tortilla strips, creamy avocado, tangy lime, and fresh cilantro.

After a few hours of simmering and stirring, the soup was ready. Maria ladled it into bowls and topped each one with a generous handful of toppings. I took my first spoonful and was instantly transported to a world of flavors and memories. The soup was hearty and comforting, with a perfect balance of spicy, savory, and sweet.

As I savored each bite, Maria recounted the story of how she learned to make Tortilla Soup with Veggies and Meat. She told me about her grandmother, a strong and resourceful woman who raised her family during difficult times. Cooking was not just a chore for her grandmother, but a way to nourish her loved ones and keep their spirits high.

"My grandmother used to make this soup for us when we were feeling down or sick," Maria reminisced. "It was like a hug in a bowl – warm, comforting, and full of love. She taught me that food is not just sustenance, but a way to show love and care for others."

As I listened to Maria's story, I couldn't help but feel grateful for the opportunity to learn this cherished recipe from her. It was more than just a list of ingredients and instructions – it was a piece of her family history, passed down through generations with love and care.

Since that day in Maria's kitchen, I have made Tortilla Soup with Veggies and Meat countless times for my own family and friends. Each time I prepare it, I think of Maria and her grandmother, and the legacy of love and tradition that they have instilled in me. Cooking this soup is not just about nourishing our bodies, but feeding our souls with memories and connection.

And so, whenever I ladle a steaming bowl of Tortilla Soup with Veggies and Meat for my loved ones, I do so with a heart full of gratitude and a spirit that is forever enriched by the stories and recipes of those who came before me. The power of food to bring people together, to create memories, and to nourish the soul is a gift that I will always cherish.