Wolfgang Puck Tortilla Soup Recipe
Wolfgang Puck's tortilla soup is a burst of flavor that transforms simple ingredients into a nice, homey dish.This recipe stands out with its vibrant blend of spicy jalapeños, fresh corn, and crispy tortilla strips.While simmering the soup, consider baking the tortilla strips to just the right crispness for an added crunch.A touch of jalapeño brings the perfect amount of heat to balance the creamy avocado and rich chicken broth.Don't forget to garnish with fresh cilantro and a squeeze of lime for that extra zing!
Servings: 3
Ingredients
- 4 tbsp Olive Oil
- 6 Corn Tortillas cut into strips
- 1 Onion chopped
- 3 Garlic Cloves minced
- 1 Jalapeño Pepper seeded and minced
- 1 can Tomatoes 32 oz. crushed
- 4 cups Chicken Broth
- 2 cups Cooked Chicken shredded
- 1 cup Corn Kernels
- 2 Avocados diced
- 1 cup Cheddar Cheese shredded
- 1/2 cup Sour Cream
- 1/4 cup Fresh Cilantro chopped
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Sauté the tortilla strips until slightly crisp and browned.
- Remove them and set aside for later.
- In the same pot, add chopped onion, minced garlic, and jalapeño.
- Cook until the onion is translucent and fragrant.
- Stir in the crushed tomatoes and chicken broth.
- Bring the mixture to a simmer, letting it cook for about 15 minutes.
- Add the cooked chicken and corn kernels to the pot.
- Continue to simmer until the soup is heated through.
- For serving, reheat the soup on low and add diced avocado.
- Ladle the soup into bowls and garnish with cheese, sour cream, and chopped cilantro.
- Enjoy fresh with crispy tortilla strips on top!