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Tortilla Soup

Tortillsoup Sixteen Trump Hotel Chicago 401 N. Wabash. (Jean Lachat/Sun-Times)

Tortilla soup at Sixteen in the Trump Hotel Chicago, 401 N. Wabash. (Jean Lachat/Sun-Times)

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Updated: December 28, 2011 10:34AM


For a fuller meal, garnish with any shredded, cooked meat such as chicken, pork or beef in place of pork rinds.

1/2 cup olive oil

1 medium yellow onion, diced (about 1 cup)

2 dried guajillo peppers, stems removed, sliced into 2-inch-thick pieces

3 fresh corn tortillas, sliced lengthwise, then horizontally into 1

1/2 -inch pieces

2 ripe vine-ripened or Roma tomatoes, coarsely chopped


bunch fresh cilantro, coarsely chopped

1/4 teaspoon freshly ground black pepper

1 quart chicken broth

1 avocado (preferably Mexican Haas)

1 bag packaged, fried pork skins

1/4 cup sour cream

Juice of 2 limes

In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions and cook until slightly browned, about 4 minutes. Add guajillo peppers and cook, stirring often, until fragrant and slightly softened, about 1 minute.

Add tortillas and cook until crisp, about 2 minutes. Add tomatoes and cilantro, reserving about 1/4 cup cilantro for garnish. Cook until cilantro is just wilted, about 20 to 30 seconds, and season with black pepper.

Pour in chicken stock and bring to a simmer. Reduce heat to medium-low, cover and continue to simmer for 10 minutes. Remove lid, turn up heat to medium-high and reduce mixture by 1/4, about 5 minutes.

Remove soup from heat and cool slightly. Transfer to a blender and process until very smooth and velvety, about 2 minutes.

To serve, peel, seed and dice avocado, dividing evenly among 6 bowls. Add about 3 or 4 pork skins to each bowl. Pour hot soup evenly into bowls, top each with about 2 teaspoons lime juice and a tablespoon dollop of sour cream. Top each bowl evenly with remaining fresh cilantro.

Adapted from Frank Brunacci, Sixteen

Nutrition facts per serving: 518 calories, 41 g fat, 8 g saturated fat, 11 mg cholesterol, 31 g carbohydrates, 12 g sugars, 12 g protein, 886 mg sodium, 8 g fiber

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