This tortilla soup recipe is inspired by a college memory of a delicious Mexican restaurant near Rutgers University. The unique serving style, with toppings at the bottom and soup poured over, created a fun and flavorful experience. This recreated version caters to family preferences, omitting cilantro, cumin, and jalapeños for sensitivity reasons.
The base of this tortilla soup starts with simple ingredients, ensuring a flavorful broth without overwhelming sensitive palates. Chicken broth, diced tomatoes, onions, and garlic are simmered to create a rich foundation. While this recipe skips the spices for specific reasons, it provides an opportunity to customize according to individual preferences.
Toppings are key to this tortilla soup experience. Shredded cheese, diced avocado, cooked chicken, and crispy tortilla strips offer a variety of textures and flavors. By placing these at the bottom of the bowl and pouring the hot soup over them, the toppings warm and meld with the broth, creating a satisfyingly layered dish.
For those who enjoy a spicier kick, consider adding two diced jalapeños, 1/2 teaspoon of cumin, and a generous handful of cilantro leaves to the soup while simmering. This will enhance the traditional flavor profile of tortilla soup.
This adapted recipe offers a delicious and customizable tortilla soup experience, proving that simple adjustments can cater to various dietary needs and preferences while still delivering a flavorful and memorable meal. Enjoy a taste of nostalgia with every spoonful.
