How to make it

  • Turn broiler on. Place tomatoes, onion, and chiles in baking pan with foil. Place under broiler til slightly charred. Remove from oven and set aside to cool, about 10 minutes.
  • Puree roasted onion and garlic in a food processor, then add tomatoes and puree til smooth.
  • In a large stockpot, heat 1 tbsp of olive oil over medium heat. Slowly pour pureed mixture. Add cumin and oregano. Simmer for 5 minutes to concentrate the flavors. Stir in broth, chicken and salt. Turn heat up to medium-high and bring soup to a boil. Add tortillas to soup and simmer for 20 minutes.
  • Before serving, garnish with chopped cilantro and squeeze of lime juice. Top with avocado slice.

Reviews & Comments 2

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  • kalligraphia 9 years ago
    What's mexican oregano? I've never heard of it before, but this sounds really yummy.
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  • dandelion 11 years ago
    Roasting the vegies is a great idea for tortilla soup. THX for posting
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