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by Jenniferocious on August 10th, 2005

Jenniferocious

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What is a good recipe for Tortilla Soup?

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Answers. 4 helpful answers below.

  • by Galeanda on June 22nd, 2008

    Galeanda

    Tortilla Soup with Crisp Tortillas and Avocado Relish

    For tortilla soup:
    1/2 white onion
    1 pound plum tomatoes
    6 peeled garlic cloves
    2 [dried] guajillo chilies* (about 1 ounce)
    2 [dried] ancho chilies* (about 1 ounce)
    ten 5- to 6-inch white corn tortillas
    about 2 cups peanut or vegetable oil for deep-frying
    8 cups chicken stock*
    1/2 teaspoon dried oregano, crumbled
    1 teaspoon coarse salt

    For avocado relish:
    2 ripe California avocados
    1 small vine-ripened tomato
    2/3 cup finely chopped white onion (about 1/2 onion)
    1 to 2 fresh serrano chilies
    2 tablespoons chopped fresh coriander sprigs
    2 teaspoons fresh lime juice
    1 teaspoon coarse salt
    1/2 teaspoon coarsely crushed black peppercorns

    8 fresh coriander sprigs

    Garnish: lime wedges

    Preheat broiler.

    Coarsely chop onion.
    In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.

    While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves).
    Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.

    Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.

    Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips.
    In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.

    Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters.
    In a plastic bag with a rolling pin finely crush tortilla quarters.

    In a 5-quart heavy kettle bring stock and chili pur
e to a boil, stirring.
    Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.

    Make relish while soup is simmering:
    Quarter avocados, removing pits, and peel.
    Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.

    Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture.
    Garnish soup with lime wedges.

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  • by KCTrey on August 11th, 2005

    KCTrey

    I think that the phrase "Tortilla Soup" might be used to describe a lot of different varieties, but I have attached the recipe that was given to me as "Don Pablo's Tortilla Soup."

    Apparently, Don Pablo's is a restaurant somewhere and this is their recipe. I have never eaten at Don Pablo's, so I don't know how close it is, but everyone I serve it to likes it. It makes A LOT of soup, but it reheats well.

    Ingredients:
    3 Split Breasts
    1 Gallon Water
    3 Carrots -- 1/4 Sliced
    3 Celery Stalks -- 1/4 Sliced
    1/2 C. Onion -- Chopped
    2 Tbsp. Garlic -- Minced
    4 tsp. Salt
    1 tsp. White Pepper
    1 tsp. Black Pepper
    1/2 tsp. Cayenne Pepper
    1/2 tsp. Cumin
    1/4 C. Celantro -- Chopped
    1 Can Rotel Tomatoes -- Mild
    1/2 Pint Heavy Whipping Cream
    1/2 Can Corn -- Or Fresh
    1 Bag Corn Tortillas
    12 Ounces Monterey Jack Cheese -- Fancy

    Preparation:
    Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. Add Rotel, celantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.

    Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

    Enjoy!

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  • by ENigma on June 22nd, 2008

    ENigma

    1/4 bunch cilantro, well washed (leaves only)
    2-3 garlic cloves
    1/2 small onion, chopped
    1 small can of green chilies
    6 cups chicken stock/broth
    1 (14.5 ounce) can tomatoes
    1 tsp. ground cumin
    1 tsp. salt
    2 tbsp. cornstarch dissolved in a small amount of water
    Corn tortillas (about 10) cut into thin strips
    vegetable oil
    1-2 cups cooked chicken (2 oz. per serving)
    Monterey Jack cheese (1 oz. per serving)
    1-2 avocados, peeled, pitted and sliced

    Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
    Often I don't add the cornstarch since I like a thinner soup.

    Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

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  • by InterpreterGirl on July 7th, 2006

    InterpreterGirl

    Jen's Cheatin' Tortilla Soup:
    (Kinda like Mexican Chicken Corn Chowder...)

    2 cans Cream of Chicken soup
    2 cans Chicken Broth (or 2 cups using cubes)
    Chopped green chilis to taste (I like Old El Paso's kind - you can also use jalapenos...)
    1 can of corn
    1/2 cup of salsa
    1 cup (or small tub) sour cream
    Chopped chicken if ya got it
    1 package taco mix
    Crushed tortilla chips
    Shredded cheese
    Green onions
    Other spices if you like - garlic, pepper, etc.

    Add the 4 cans of soup to a big pot, add corn, chicken and salsa, stirring well. Add the taco mix (and other spices) stir and let simmer for 10 minutes. When the soup is hot and almost ready to serve, whisk in the sour cream and remove from heat. (This will help sour cream to melt with no lumps...)

    Serve with crushed corn chips, shredded cheese and a few green onions on top and enjoy!

    This soup also travels well to work if you keep the cheese and chips in seperate containers. Nuke the soup, crush some chips (you know, the ones you had in your desk drawer) and toss some cheese on top.
    Mmmmm, I'm getting hungry!

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