5.0 from 12 votes
Harvest Tortilla Soup
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 people
Calories: 571 kcal
Course:
Soup
Ingredients
- 12 corn tortillas
- 4 Tablespoons olive oil divided
- 1 medium white onion peeled
- 4 roma tomatoes cored
- 3 cloves garlic peeled
- 8 cups dark chicken stock
- 2 small zucchini green or yellow, diced
- 1 cup cooked black beans
- 1 cob of corn about 1 cup of kernels
- 3 cups shredded chicken
Garnish
- 2 limes
- 1 avocado
- 2 green onions
- 1 small bunch fresh cilantro washed and dried
- sour cream or crème fraîche
Instructions
- To make the essential topping of crispy tortilla strips, preheat the oven to 350F. Brush each tortilla generously with olive oil (you will use about 2 tablespoons total). Stack the tortillas four high and cut them into 3/4 inch strips with a sharp chef's knife. Scatter them around a rimmed baking sheet and bake for 20-22 minutes or until dark golden and crispy. Cool.
- Preheat a broiler and place an oven rack on the highest level. Cut the onion into 6 wedges and toss in a cast iron pan. Quarter the tomatoes and add them to the pan as well, along with the whole garlic cloves. Place on the top rack of the oven and broil for 8-10 minutes, turning occasionally. The vegetables don't need to be cooked, just blistered and charred. Remove from broiler and cool slightly.
- Carefully transfer the broiled vegetables to a blender along with any and all juices. Cover the blender with a lid and puree until smooth. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Carefully tip the pureed vegetables into the oil and cook for 10 minutes over medium low heat. Stir occasionally. Meanwhile, tip a little chicken stock into the blender to clean out every bit of goodness.
- Pour all of the stock into the pot and add the diced zucchini. Bring to a simmer and cook for 8-10 minutes until the zucchini is tender (this is when I prep the rest of my toppings).
- Tip in the beans, corn and chicken; stir to combine. Simmer for 3-4 minutes longer. Season with salt to taste. Your harvest tortilla soup base is now ready.
- Prep your toppings: slice limes, dice the avocado, and finely chop the green onions. Place everything in bowls, along with the cilantro and the crispy tortilla strips. Serve up the soup in large bowls and present the toppings on the side. To enjoy, heap up avocado, green onion and cilantro onto the soup. Squeeze lime all over and top with a handful of crispy tortilla strips. Finish with a dollop of crème fraîche and enjoy.
Cup of Yum
Nutrition Information
Calories
571kcal
(29%)
Carbohydrates
56g
(19%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Cholesterol
62mg
(21%)
Sodium
545mg
(23%)
Potassium
1369mg
(39%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
921IU
(18%)
Vitamin C
42mg
(47%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 571
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 545mg | 23% |
| Potassium | 1369mg | 29% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 42mg | 47% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.