Thick and Hearty Tortilla Soup is a tomato and chicken stock-based tortilla soup with finely chopped tortillas added while cooking for a thicker, more flavorful soup.
I hope y’all had a wonderful Mother’s Day and got to spend time with your families. We missed having my recently deceased mother-in-law with us but otherwise, it was a perfect day.
Because of all the activities this weekend, I pulled out a recipe I’ve been saving for awhile. There is just enough time for one more soup recipe before the weather gets too hot. However, I could eat this soup all year-round.
Tortilla soup comes in so many forms. Unless you’re a repeat customer, you never know what kind you’ll get when ordering at a restaurant.
It might be tomato-based, broth-based, thick, thin, with or without avocados, with or without vegetables such as zucchini or corn, etc., I personally have cycled through various stages with tortilla soup. This is my newest favorite.
What makes this soup thick?
By virtue of its name, all tortilla soups contain corn tortillas. However, in this one, part of the tortillas are chopped and sautéed with the onions. They don’t get crispy.
Instead, they are cooked in the broth and become a thickening agent in the soup making it hearty and filling with the best flavor imaginable. Of course, you still need the requisite crispy fried tortilla strips to flavor and garnish.
More Tex-Mex recipes for your enjoyment
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston.