Pueblo-Style Tortilla Soup
Here I'm going to show you how to make some Pueblo-Style Tortilla Soup. This soup is very popular among my friends and family, and for good reason! It's hearty, spicy, and perfect for the cold seasons. This soup is quick and easy to make -- it's perfect for cooks of all skill types! You're going to LOVE this recipe.
Ingredients
- 1 Carrots Finely chopped
- 1 Stalks Celery Finely chopped
- ¼ cup Onion Finely diced
- 2 tbsp Olive oil
- 1 clove Garlic Finely chopped
- 1 can Tomatoes Fire roasted
- ½ cup Salsa Of your favorite one
- 4 cups Chicken / Vegetable Broth
- 10 White Corn Tortillas Cut into small pieces
Instructions
- Saute carrots, onions and celery in olive oil until soft.
- Add garlic and cook until fragrant.
- Add tomatoes, salsa and broth.
- Bring to a boil.
- Allow soup to boil for 10 minutes.
- Gradually add cut strips of tortillas.
- Soup will thicken slightly.
- Once all the tortillas are incorporated, use an immersion blender, or regular blender to emulsify soup.
Video
Notes
Add in’s: chopped cooked chicken, black beans, and roasted corn.
Toppings: Monterey jack or Mexican cojita cheese, fried strips of corn tortilla, avocado, sour cream.
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