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Tomatillo Tortilla Soup

Time 45 minutes
Yields Serves 4
Sally Schmitt’s famous Tomatillo Tortilla Soup.
(Mariah Tauger/Los Angeles Times)
1

Put the cumin seeds in a large saucepan and set over medium heat. Toast, shaking the pan often, until fragrant, about 3 minutes. Add the oil, onion, garlic, tortillas and a large pinch of salt and pepper. Cook, stirring occasionally, until the onions and garlic soften a little, 3 to 4 minutes.

2

Add the tomatillos, orange zest and juice and chicken stock. Raise the heat to high to bring to a boil, then reduce the heat to maintain a steady simmer. Season to taste with salt and pepper, then simmer for 30 minutes. Season to taste again.

3

Divide the soup among serving bowls and top with roasted pepper strips, sour cream, pepitas and cilantro. Serve immediately.


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