Tortilla Soup
This authentic Tortilla Soup recipe is rich, smoky, and deeply flavourful. Made with roasted tomatoes, ancho and chipotle peppers.
Ingredients
Instructions
Preheat oven to 425°F. Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat.
Roast vegetables for 25–30 minutes, until soft and slightly charred. Remove from oven and let cool slightly. Peel skins from tomatoes and garlic and discard.
Meanwhile, bring chicken broth, chicken breasts, ancho chilies, cilantro, and coriander seeds to a boil in a soup pot. Reduce heat and simmer for 20–30 minutes, until chicken is cooked through.
Transfer chicken and chilies to a plate. Discard cilantro and coriander seeds from broth using a slotted spoon.
When chicken is cool enough to handle, remove skin and bones and shred the meat. Discard stems and seeds from ancho chilies.
In a blender, combine roasted tomatoes, onion, garlic, ancho chilies, chipotle pepper, adobo sauce, cumin, oregano, and ½ cup of the broth. Blend on medium-high until smooth.
Pour tomato mixture into the soup pot with the remaining broth. Stir in shredded chicken and black beans. Simmer for 15 minutes, stirring occasionally.
In a small bowl, whisk masa harina with ¾ cup warm water until smooth. Stir into the soup and simmer for another 5 minutes. Season with salt and pepper to taste. Turn off heat.
To serve, ladle into bowls and top with crushed tortilla chips, a dollop of sour cream, fresh cilantro, and lime wedges.