Tortilla Soup with Grouper

Tortilla Soup with Grouper

Tortilla Soup with Grouper


Makes 6 servings


1 tablespoon vegetable oil
1 small onion, chopped
2 small cloves garlic, minced
3-1/2 cups chicken broth
1-1/2 cups tomato juice
1 cup chopped tomatoes
1 can (4 ounces) diced green chilies, drained
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
3 corn tortillas, cut into 1-inch strips
1 cup whole kernel corn
1 pound grouper fillets, washed, patted dry and cut into 1-inch cubes
Fresh parsley sprigs and jalapeño pepper* rings for garnish

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook until softened. Stir in broth, tomato juice, tomatoes, chilies, Worcestershire, cumin, chili powder, salt and pepper. Bring soup to a boil; cover and simmer 10 minutes.
  2. Add tortillas and corn to broth mixture; cover and simmer 8 to 10 minutes.
  3. Stir in grouper. Do not cover. Continue to simmer until fish is opaque and flakes easily when tested with fork.
  4. Garnish, if desired. Serve immediately.

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