Recipe

Name Tortilla Soup
Source Splendid Table
Course Soup
Original

2 tablespoons extra-virgin olive oil
1 cup finely chopped scallions
2 jalapeños, seeded and minced
2 garlic cloves, minced
3 cups veggie broth
2 Roma (plum) tomatoes, seeded and diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
Kosher salt and freshly ground black pepper
3 tablespoons fresh lime juice (from about 2 limes)
2 tablespoons coarsely chopped fresh cilantro
Sliced avocado, for serving
Homemade Tortilla Chips (see recipe below), for serving
Cotija cheese, for serving

In a large pot, heat the olive oil over medium heat. Add the scallions and jalapeños and cook, stirring, until tender, about 2 minutes. Add the garlic and cook, stirring, until slightly fragrant, 1 minute. Stir in the broth, tomatoes, cumin, coriander, and chili powder and season with salt and pepper. Add the chicken breasts, raise the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium and cover with a lid. Cook until the chicken is completely cooked through, 10 to 15 minutes. Reduce the heat to maintain a simmer and remove the chicken breasts from the pot. Set aside to rest and cool slightly.

Add the lime juice and cilantro.

Serve with sliced avocados, tortilla chips, and cotija, or any other toppings of your choice.

Parsed Ingredients
whole fraction measure ingredient
2 tablespoon extra-virgin olive oil
1 cup finely chopped scallions
2 jalapeños, seeded and minced
2 garlic cloves, minced
3 cup veggie broth
2 Roma (plum) tomatoes, seeded and diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
3 tablespoon fresh lime juice (from about 2 limes)
2 tablespoon coarsely chopped fresh cilantro

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