"File under: Incredibly simple, incredibly good. Tortilla Soup is a favorite of mine and excited to share my take with you all thanks to @epicbar and @thefeedfeed.
Growing up, I spent a lot of time in the southwest, which heavily influenced my cooking. For me, Tortilla Soup is nostalgia in a bowl with its light, but flavor-packed chili broth — made better with EPIC's rich, savory chicken bone broth. Add all those toppings and homemade chili oil, and, well, I’m sold.
Plus Epic is a brand I can get behind and support because they practice something I’m deeply passionate about — sustainable farming and improving animal welfare standards.
For the month of October, you can shop @epicbar products on sale at @royalrivernaturalfoods. Find EPIC near you: https://ff.recipes/find-EPIC"
Tortilla Soup with Chile Oil
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
From savory soups to tasty weeknight dinners, recipes are made easy and delicious using EPIC broths. For the month of October, you can find many EPIC products on sale at Royal River Natural Foods!
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
Tortilla Soup
- 6 cups EPIC Homestyle Savory Chicken Bone Broth
- 3 dried guajillo chiles, stemmed and seeded
- 2 tablespoons olive oil, divided
- 1 cup white onion, chopped
- 2 garlic cloves
- 1 15 ounce can fire-roasted tomatoes
- 1 sprig epazote, optional
- 6 corn tortillas, cut into 1/2" strips
- Vegetable oil, for frying
- 1/2 cup Mexican crema or sour cream, for garnish
- 6 ounces cotija cheese, for garnish
- 1 ripe avocado, diced, for garnish
- 1 lime, cut into 6 wedges, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
- Chile Oil, as desired
ingredients
Chile Oil
- 2 cups neutral oil
- 4 garlic cloves, sliced
- 5 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces
- 5 dried chipotle chiles, stemmed, seeded, and torn into ½-inch pieces
- 5 dried chiles de árbol, stemmed and seeded
- 1 tablespoon white vinegar
- 1/2 teaspoon dried Mexican oregano
- salt, to taste
Method
Tortilla Soup
Step 1
Toast the guajillo chiles in a hot, dry cast iron skillet over medium heat, about 1 minute per side.
Step 2
In a medium-sized pot (3-4 quarts), heat 1 tablespoon of oil over medium-high heat. Add onion and garlic and cook until golden, about 5-7 minutes. Transfer toasted chiles, onions, and garlic to a blender. Add the tomatoes and blend until smooth.
Step 3
Transfer sauce back to pot. Bring the pot back to medium-high heat. Add the remaining tablespoon of oil. Cook, stirring frequently, until the sauce is dark red and thick, about 6-7 minutes. Add the chicken broth, epazote, and reduce to medium-low. Simmer for 15 minutes. Remove epazote and season with salt before serving.
Step 4
Tortilla chips: Pour 2 inches of vegetable oil into a 3-4 quart pot. Heat over medium-high heat to 350°F when tested with a thermometer. Fry tortilla strips in small batches until golden brown, about 2-3 minutes, using a wire skimmer or slotted spoon to move strips in oil. Transfer tortilla chips to a paper towel to drain.
Step 5
Serve soup in bowls with tortilla chips, cotija cheese, crema, avocado, lime, cilantro, and Chile Oil (see recipe).
Chile Oil
Step 1
In a large (4-quart) saucepan, heat oil over medium-high heat until hot but not smoking. Add garlic and cook until golden, about 5 minutes. Remove the pot from heat and stir in the chiles. Let cool for 5 minutes. Pour the mixture into a blender or food processor with the vinegar and oregano and pulse until everything is chopped but not smooth. Pour into a jar and store in the refrigerator.