Tortilla Soup

I know it's been a topic before, but can anyone steer me into the right direction and help me find a good Tortilla soup recipe? I am looking for one that is on the thin watery side (vs. thick stewy type).

Offlady, not the real thing but I have a fast and easy tortilla soup;

Leftover rotisserie chicken
can of chicken broth

Boil the chicken in the broth

can or Rotel tomatoes
can of corn

Bring back to a boil

Put some in a bowl and top w/ doritos or? Not the real thing but not bad.

Anyone else make tortilla soup?
Joe

I love all variations on tortilla soup.

- There are the chicken-broth-based versions, where clear chicken broth is poured over chunks of cooked chicken, zucchini, tomatoes, and onions and garnished with fried tortilla strips, sprigs of cilantro, chunks of avocado, and some shredded cheese.
- Then there are the salsa-based versions that contain little/no chicken, but are chunky with tomatoes, onions and chilies. Some are cooked with stale tortillas, which dissolve in the soup and thicken it, while others are simply garnished with tortilla strips.

They're all yummy to me!

Cat, you reminded me of something. Sometimes I use Mexican Rotel. It has cilantro in it.

"salsa based versions" I have left out the broth, boiled the chicken in just a bit of water, and used more Rotel, or some extra canned tomatos. I like both versions.

Oh, I put soft corn tortillas in chili. They melt and add a good flavor.
Joe

PapaJoe,

That's a good idea about using tortillas in chili. I usually add cornmeal as a mild thickener, but can see how the tortilla flavor would be better. Thanks!

Yw Cat. I used to use corn meal sometimes also. I was out of meal one day and hmmm, I had some corn tortillas, so in they went. I use 2 or 3 per lb. of meat depending on my mood.
Joe

Is sour crean ever a part of Tortilla soup?

Signman, good to see you! I have toped tortilla soup w/ sour cream, and or cheese. Hey, a little sour cream never hurt anything in my book. I think it is a pretty common thing to do. I like some nacho sliced pickled jalapenos on my soup also.
Joe

I like to add a spoonful or more of canned enchilada sauce to mine for seasoning.

Mar, that sounds good! Red or green enchilada sauce? And, what do you do w/ the rest of the sauce?
Joe

Ok, here's mine.

Chicken Stock
1 and 1/2 gallon cold water
1 whole chicken, quartered
1 large onion, rough chopped
2 ribs celery, rough chopped
2 carrots, peeled and rough chopped
2-3 cloves garlic
2 bay leaves
1 bunch cilantro stems, bruised
10-15 pepper corns
sea salt to taste

Soup

1/4 cup bacon fat
1 onion peeled and medium chopped
3 green chiles, seeded and chopped
2-3 cloves garlic, chopped fine
1, 15oz can tomatoes, chopped
reserved chicken meat, chopped or shredded
1/2 bunch cilantro, divided
1 Tbs. red chile powder
1tsp ground cumin
1 gallon chicken stock
1 package fresh corn tortillas
sour cream, casero cheese, lime wedges, avocado for garnish

Start by combining all of the stock ingredients. Bring to a boil and then reduce to a simmer. Meanwhile prep all of the soup ingredients. Since this recipe is a little time consuming, you might want to enjoy a cold margarita or Mexican beer to put you in the mood. After the stock had cooked for about an hour and a half strain and put aside. Cool and pull the chicken meat into manageable pieces.
In a soup pot add the bacon fat and then the vegetables including the garlic and let sweat until soft over medium low heat. Add the spices and stir for about 1 minute more. Add the tomatoes and the stock. Bring to a boil and reduce the heat to a slow simmer. Let simmer for 1/2 hour. Cut the tortillas into strips and deep fry till crisp. When the soup is done, add the chicken, 1/2 of the cilantro,and some of the tortilla strips. Let everything come up to temp and then pour out into individual bowls. Garnish with the cheese, a dollop of sour cream, avocado chunks and lime wedges. Enjoy with your favorite Mexican beverage!





David O.

Hey Chef, were yu ben? Now that's the real deal! Sounds great, thanks! Like is said earlier... mine is not the real thing. Mine is just a shortcut recipe. I hate bein lazzy!
Joe

I use red sauce and either freeze the rest of make enchiladas.

Thanks Mar!

Hey, if your in a New Mexico kinda mood, green might also be good? I always keep red and green on hand. Enchilada sauce is good for all kinds of stuff.

This thread has made me want to go buy some chicken and make some soup!
Joe

Hmmmm, Green might add a little sour note to the soup. Maybe I'm thinking that it includes tomatillos.

The green is good over chicken breasts with melted jack cheese.

Hey Joe...Actually I'm in the minority and don't like sour cream, so when I was stuck in Mexico late last year for over a week, and ordered Tortilla Soup almost every day "sin crema agria" I didn't know if they thought I was a crazy Yankee saying no sour cream, when there wasn't any to begin with. I just know that at many US restaurants, it always seems to have a dollop of sour cream on top.

Thanks Pappajoe! I've been trying to get ready for a big move from Wickenburg,AZ. to Wasilla, AK. I have been using my computer mostly to find a job and a place to live. Not too much time to post any more. I finally got to my 500th post last month after two years.

I agree that tomatillos would be a great addition instead of the red diced variety. I have used them in salsa verde with excellent results.

David O.

Chef, good luck w/ your move and job search! Keep us updated when you can.

I just had breakfast with a friend and somehow the subjuect of Tortilla soup came up. He told me he goes to El Chico just for the soup. They somehow construct it to your liking right at tableside. He says it's great stuff. He is a good cook and I respect his opinion. I am not sure how widespread El Chico is even though I once worked there. They have lots of locations around the Dallas metro area. Anyone else had their Tortilla Soup?

Oh, the jalapeno rotisserie chicken from Wall Mart makes a Good tortilla Soup.
Joe

Sopa tortilla is one of my favorites.The one I get here at the local restaurant has broccoli and carrots and cauliflower in it.

A while back I googled a tortilla soup recipe trying to duplicate one I had eaten on a trip to Progresso.  The recipe (which I don't seem to have now) was very  similar to PapaJoe's, but had a few strips of corn tortilla in it, and maybe about a1-11/2 tbs of lime juice added to the stock. 

I would love the recipe for a soup I ate at Rosario's in San Antonio.  It was called sopa jalapeno, but was basically what I would call tortilla soup.  There were large chunks of onion and very little tomato.  Also chunks of fresh cheese.  Simple but great.

cy