Prep 1 hr
Cook 30 mins
This isn't your average restaurant served tortilla soup; it has a very thick consistancy. I don't know where my mother got this recipe, but I DO know that I requested it every weekend when I came home from college. The toppings really make the most of this soup and having a hand blender is a *must* in my opinion, but I guess a blender or food processor could be used in batches.
- 2 (28 ounce) cans crushed tomatoes
- 2 (14 ounce) cans chicken broth
- 14 ounces of corn tostadas
- 1⁄2 yellow onion, chopped
- 8 garlic cloves, minced
- 4 tablespoons butter
- 2 tablespoons light Karo syrup
- 2 tablespoons sugar
- 1 small chipotle chile in adobo
- sour cream
- chopped green onion
- 3 chicken breasts (approx. 3 breasts, cubed, see directions)
- crushed tostadas
- grated cheddar cheese
- Sautee onions and garlic in oil in a large pot until tender. More can be used than recipe states, depending on taste preference.
- Add crushed tomatoes, chicken broth, butter, chipotle chille, sugar and caro syrup. A larger chipotle chille will create quite the kick in this soup, you can add a few drops of the adobo sauce as well to provide some extra spice. Simmer on low for approximately 30 minutes.
- Roughly crush up half the bag of tostada shells and mix them in with the soup. Let that sit for about 10-15 minutes so that the shells absorb the soup.
- Use a hand blender to mix the soup and get it to a nice, smooth consistancy. You may want to blend it two to three times over a fifteen-twenty minute period. You can also add more broth if you want to thin it out more.
- Add soup into pasta bowls and top with desired yummies.
- Really simple, you can use leftovers, but I like to boil mine.
- Bring water in pot to boil and add olive oil, 2 TB kosher salt and large handful of cilantro.
- Boil chicken breasts for about 30 minutes.
- Remove from water and let cool, then chop into medium cubes.