Tortilla Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tortilla Soup I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tortilla Soup I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 9 cups chicken broth
• 6 cloves roasted garlic
• 1/2 cup chopped tomatoes
• 1/2 yellow onion, chopped
• 2 fresh jalapeno peppers, sliced
• into rings
• 1 teaspoon dried oregano
• 1/2 yellow onion, sliced
• 2 cups shredded, cooked chicken
• meat
• 1 lime, juiced
• 6 (6 inch) corn tortillas, cut into
• strips and toasted for garnish
• In heavy pot, bring the broth to a boil. Add garlic, tomatoes,
• chopped onion, jalapeno, and oregano to the stocks. Simmer
• uncovered for 30 minutes.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Broil the sliced onions until soft and a little brown

Step 2: Technique & Execution

Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated

Step 3: Technique & Execution

Place toasted tortilla strips in each bowl and pour soup over strips.