We watched a great independent Latino comedy called, "Tortilla Soup" on Netflix Instant. I wish that there were recipes from the show, but alas, I've not been able to find any. There was this squash blossom soup, you see, that looked amazing. If I can get blossoms from my farmer this late in the season, I think I'll try that next. The day after we watched the show, I put together a version of tortilla soup inspired by the movie, attempting to recreate as best I could what I saw on screen. While I don't know how close it really is, it certainly came out beautifully!

Spicy Tortilla Soup [printable recipe]

In a medium saucepot set over moderate heat, saute onions in oil with a pinch of salt until tender. Add garlic and jalapeno, continue to saute for another 2 - 3 minutes until everything is tender and fragrant. Season with cumin, oregano, thyme and dried cilantro (if using), deglaze with a bit of chicken stock.

Add chopped tomatoes, remaining chicken stock and veggie stock. Stir well. Bring to a simmer, increasing heat if necessary, and simmer for 10 minutes. Puree roughly with an immersion blender or in batches in a regular blender (return to the pot when finished). Stir in chicken, fresh cilantro (if using), lime juice and cheese. Cook for 2 minutes more.

Serve with a garnish of tortilla strips and sour cream.


  1. Roughly a bit less than a 28 ounce can of tomatoes. You can use it all easily.
  2. Like leftovers from a roast chicken or a rotisserie chicken.
  3. If you're vegetarian, use cooked black beans instead and add them with the tomatoes. A tablespoon of nutritional yeast is also great (I used this myself).