Qdoba's Tortilla Soup
Originating in the 16th century, Tortilla Soup stands as a traditional Mexican treasure. Initially a hearty stew combining meat, vegetables, and spices, it was cherished by workers and soldiers alike.
Ingredients
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- 2 teaspoons of cumin
- 1 teaspoon of oregano
- 1/4 teaspoon of chili powder (adjust to taste)
- Salt and pepper
- 4 cups of chicken stock or broth
- 2 cups of roasted tomatoes or tomato paste
- 2 cups of black beans, drained and rinsed
- 1 cup of corn kernels, fresh or frozen
- 1/4 cup of roasted red peppers, chopped
- 2 cups of grilled chicken, shredded or chopped
- 1/4 cup of shredded cheese (optional)
- 1/4 cup of sour cream (optional)
- 1/4 cup of chopped cilantro
- 2 tablespoons of lime juice
- 8 corn or flour tortillas, cut into strips or triangles
- Oil for frying
- Lime wedges
Instructions
- - Heat oil in a large pot over medium-high heat. Add garlic and onion, sauté until fragrant and soft (around 10 minutes).
- - Introduce cumin, oregano, chili powder, salt, and pepper. Stir for a minute to meld the flavors.
- - Pour in chicken stock or broth, add roasted tomatoes or tomato paste, and bring to a gentle boil. Simmer for 15 minutes.
- - Fold in black beans, corn, roasted red peppers, and grilled chicken. Simmer for an additional 10 minutes.
- - For those opting for a creamier touch, add cheese and sour cream, if desired. Adjust seasoning.
- - Gently stir in cilantro and lime juice, then turn off the heat.
- - In a skillet, heat oil and fry tortilla strips or triangles until golden and crisp (around 2 minutes per batch). Drain on paper towels.
- - Ladle the soup into bowls and crown with tortilla strips or chips. Lime wedges grace the side.