Spicy Tortilla Soup

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).

A recipe from http://kitchenmouse.rozentali.com/2010/09/spicy-tortilla-soup/

Posted by Cori Rozentāle on .