Chicken Tortilla Soup With Crispy Tortilla Strips

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If you ever find yourself in Nashville, make sure to check Mas Tacos in East Nashville. Mas Tacos is a little restaurant will some seriously delicious tacos, but even more delicious is their tortilla soup. It is 100% the best thing on the menu and that is saying a lot when the rest of the menu is filled with delicious tacos. There is something magical about that soup.

So when you can’t get to East Nashville to eat the tortilla soup at Mas Tacos, here is an easy version you can do at home. I love this recipe because it all comes together in a blender (no chopping necessary) and can be made even easier by topping with store bought tortilla strips and chicken from a rotisserie chicken. One of my favorite things about this recipe is the use of the soft tortilla in the soup. By adding a tortilla to the soup base it creates a smooth and creamy soup without any dairy.

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Chicken Tortilla Soup With Crispy Tortilla Strips

For the soup:

  • 2 cloves garlic

  • 1/2 onion, cut in half

  • 1 whole chipotle chili in adobo sauce

  • handful of cilantro

  • 1 - 28 oz can tomatoes

  • 6 cups chicken stock

  • 1 tortilla torn in pieces

For the tortilla topping :

  • 4 tortillas, cut into strips

  • vegetable oil

For the topping:

  • 2 cups shredded chicken

  • avocado

  • Cotija cheese

  • cilantro

  • sliced radish

Place the garlic, onion, chipotle chili, cilantro, tomatoes, 2 cups of chicken stock, and torn tortilla into the base of a blender. Blend until smooth.

Warm the olive oil over high heat in a medium Dutch oven. Pour the tomato liquid and remaining broth into the pot and bring to a boil. Reduce heat to low and simmer the soup until slightly reduced, about 20 minutes.

While the soup is reducing make the crispy tortillas. Fill a cast iron or stainless steel pan with about 1” of oil. Heat the oil over medium high heat until it reaches 350°F. on a thermometer. Add a handful of tortilla strips in at a time and fry for 2 to 3 minutes or until just barely golden brown. Remove and let cool on a paper towel lined plate. Repeat with remaining tortilla strips.

Serve soup in large bowls with a handful of shredded chicken, topped with some tortilla strips, avocado, Cojita cheese, cilantro, and sliced radish.

Makes about 4 to 6 servings.