We went through a tortilla soup phase for a while where we were having it once a week. I love the crisp bold flavors and Thatbaby loves soup of all kinds. I played around with a bunch of recipes in an almost Goldilocks way. This one was too hot. That one was too thin. Eventually I got to the point where I could figure out exactly what needed to be done in order to create the perfect tortilla soup.
This one is the perfect heat - using guajillo and ancho chiles gives it a nice smokey flavor which is still mild enough for the little guy. This smokey flavor is emphasized by broiling the vegetables first, giving them a nice char that you're used to finding when dealing with chiles and is sometimes missing when using the dried variety. And the thickness, from adding crushed tortilla chips, is the perfect way to go.
I like to serve this with a scoop of guacamole in the bottom of the bowl, and the soup poured over top. It's almost like a hidden treasure. And both my boys like the tortilla strip topping!
- 1/2 onion, chopped
- 1 lb tomatoes
- 6 garlic cloves, peeled
- 2 dried guajillo chiles, stems, seeds, and ribs removed
- 2 dried ancho chilies, stems, seeds and ribs removed
- 1 cup tortilla chips, crushed
- 8 cups chicken broth
- 1/2 tsp dried oregano
- 1 tsp coarse salt
- Preheat broiler.Place onions, tomatoes, and garlic on a baking pan and broil until the tomatoes skins have popped and are charred, about 20 minutes. Let cool.
- Heat a skillet over medium heat and toast the chiles, 30 seconds per side. Place the chiles in a bowl and cover with hot water. Soak for 20 minutes.
- Drain chiles and place in a blender with the cooled vegetable mixture.
- Transfer chile mixture to a pot and add the chicken broth. Bring to a boil.
- Stir in the crushed tortilla chips, oregano, and salt and lower heat to a simmer. Simmer 30-40 minutes.