- Food and Cooking
Easy and Delicious Homemade Tortilla Soup
Make it with leftovers or buy your ingredients ready to go
Tortilla soup is a traditional soup in Mexico that everyone makes a little differently. This recipe fits the criteria of easy (meaning simple and fast!) and delicious (better results than effort expended!). The basic recipe is great but there are a few extra garnishes you can add if you're in the mood for experimenting.
And as all my recipe lens do, this one delivers even more as you find out how to make tortillas in the easy and delicious way.
Too Lazy To Cook?
Don't watch the movie on an empty stomach!
Hector Elizondo and Raquel Welch star in this fun movie that features a father chef, his 3 rather out-of-control, grown hispanic daughters...and lots of mouth-watering recipes. Strangely this same script was made in an Asian version by director Ang Lee (Brokeback Mountain) and titled "Eat, Drink, Man, Woman."
A Little Tortilla Soup Trivia
- It's made with chicken broth and tomato pure.
- In Mexican Spanish, "caldo" means soup, while "sopa" means casserole.
- This version of Tortilla Soup uses Jack Cheese as a substitution for Mexico's Manchego Cheese, which is often used in this soup.
How and Where I learned To Cook
When I was 22, I had lined up a summer job for myself as the chef's assistant at my family's guest ranch so I could learn to cook. Shortly before the chef arrived she broke her leg! My mom informed me that I had been promoted to the chef's position. All I knew how to make was chocolate chip cookies. She said not to worry she would teach me. And she did! All of her recipes are easy and delicious.
Thanks, Mom! Of course I can only cook for 50 people at a time and not my family of 3.
Singing with Antonio Banderas in the Kitchen!
Tortilla Soup Ingredients
2 Cups diced chicken (leftover or from a roasted chicken)
4 Cups Chicken Broth (get organic and non MSG)
1 Small Can Tomato Sauce
1 Medium Yellow Onion, diced
Simmer together broth, sauce and onions about 20 minutes until onions are transparent. Last five minutes add the chicken.
While the broth is simmering, heat oil in a pan. Using clean scissors, cut flour tortillas into thin strips and fry. How many? You can never have too many, but count on at least 1/2 tortilla per soup bowl. Drain on a paper towel.
Grate (or use grated) 1 Cup Jack Cheese.
Just before serving, place both ingredients into 4 bowls, chips first. Ladle hot soup over tortillas and cheese and serve immediately or add additional ingredients (see below).
Quicker (in a pinch only): Substitute Fritos for the tortilla strips. Add them VERY last minute on top of soup or they will get soggy. If you're going to cheat with Fritos, the cheese also has to get sprinkled on top.
It is possible to use corn tortillas instead of flour tortillas, but when fried they tend to get hard instead of crispy. Nevetheless, try it, if you have an allergy to wheat.
You can add sliced avacadoes, chopped cilantro, and chopped radishes to this dish (any or all of them).
Be sure to have a lemon or lime wedge for squeezing into the soup.
The Most Important Mexican Ingredient Is...
The lime or lemon that's squeezed in just before eating. It transforms any chicken-stock soup into something extra delicious.
Soup for Dinner?
Is soup enough for dinner?
A Completely Different Version of Tortilla Soup - This one uses chile rellenos already made from Costco
4 Cups of organic chicken broth
2 Cups of diced chicken
1 medium yellow or white onion, diced
1/2 package of Stuffed Chile Rellenos (Costco sells them), sliced
Homemade tortilla chips (see above).
Simmer the onions in the chicken broth for about 20 minutes. Add the rest of the ingredients (except the tortilla chips) and simmer for another 5-10 minutes. The chili rellenos add chilis, cheese, tomato sauce and egg batter!
Serve with lemon or lime wedge and tortilla chips.
Making Your Own Tortillas - If you're going to make your own, don't use them in Tortilla Soup!
Buy Corn Flour for Corn Tortillas
Corn flour can not be used in place of corn meal such as is used in corn bread. I know...cause I tried!
Just add warm water and knead a little bit! Dough should not be sticky. Too dry? Add a little more water. Too sticky, add a little more flour. Roll into golf ball size balls. Flatten slightly by hand in the tortilla press, then press down. Make sure you use plastic in your tortilla press.
A Demo With A Handmade Tortilla Press
Not Up To Making Your Own Tortilla Press?
Buy one of these. The important things to remember is that the dough isn't sticky on your hands, you don't press too hard, and always press between two sheets of heavy plastic.
Even My Mexican Husband Loves These
Flour tortillas are harder to make unless you happen to be trained by a Mexican mother-in-law. My skills with a rolling pin, however, are horrible so we rely on these when we're far away from Mexican mom. We found these in Costco but you can also order them here.
You can freeze them until you're ready to eat. Just peel one off and place on a heated griddle. When brown in a few places and starting to form air bubbles turn over. Flatten large air bubbles with a spatula for even cooking. Serve warm as a side dish or with butter and honey for a desert!
You'll Need This To Cook or Heat Your Tortillas
You don't need to add oil or anything to this skillet when cooking or heating tortillas. Our skillet never leaves the stove top.
Oh, Those Latin Lovers...I Mean Singers!
Some many men, so little time.
A Classic Read With Your Dinner
I love John Steinbeck. Reading his books informs you like a cultural anthropologist would...yet they're a lot more entertaining.
The misadventures of a band of young men who inherit just enough to get into trouble.
Food, glorious food! What's your favorite?