A Mexican Tortilla Soup Recipe
That’s Really Satisfying

gluten free
wheat free
casein free

Mexican Tortilla Soup
Serves 4 to 6

• 2 quarts chicken stock, homemade if you have it

• 2 T olive oil
• 1 onion
• 2 cloves garlic
• 1-2T chopped chiles

• 1 can diced fire roasted tomatoes or ½ C diced tomatoes
  
• ½ to ¾ C cooked chicken

• Salt to taste

  
  

• 6 four inch corn tortillas
• ½ C mild tasting oil like canola

  
  Garnish:
  

• Chopped cilantro
• Sliced avocados
• Grated cheese if desired

  Serve with lime wedges.

Begin heating the stock in a large pot.

Sauté the onion in 2 T oil until soft, add garlic and chiles and continue sautéing until garlic starts to become transparent.

Add tomatoes and simmer 5 minutes or so.

Stir tomato mixture into the stock and simmer 20-30 minutes.

Add chicken or shrimp if desired.

While soup is simmering, cut the tortillas into ¼ inch strips and fry on both sides in the oil until lightly brown and crisp. Drain on paper towels.

Ladle soup into bowls

Garnish with chopped cilantro, tortilla strips, avocado, a squeeze of lime, and cheese if desired.