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Great recipe. I never heard of frying the strips first to use the oil as a starting base. The only thing I feel is missing here is cumin. Cumin gives it its trademark flavor.
Thanks Robbie! Cumin would make a terrific addition. Easy to add.
Amazing soup! I have other tortilla soup recipes I like and this is now a fave! Nice consistency. Used pepper jack cheese and a whole jalapeño pepper, diced. The fresh tortilla strips are key. Used Trader Joe’s diced and fire roasted tomatoes and their chicken (shredded it) to make it easier. Yum!! Definitely will make this again. Husband is a big fan of this recipe … as am I.
Can of refried beans add to the soup????
That would definitely make the soup creamy.
I’m Hispanic and i approve this recipe lol no really tho super good thank you!! If ur not a big fan of the diced tomato I would blend it like someone mentioned I will probably do that next time. This is a good based recipe bc i didn’t have one… you can always add more stuff. Thank you again!
Pro Chef tip: before adding the chicken, add tomatillos, Goya seasoning, juice of 2 lime, tsp of ancho powder, tap of cayenne, and a bag of crushed tortilla chips to this soup then purée it. After purée is done, add the chicken, then serve a bowl with the garnish and a dollop of sour cream. You’ll love me for this.
Hey there, curious, would you be so kind to reply your version of this recipe? It sounds great and I’ll admit I’m new to this…. also with your comment of changes was a bit vague for me, like which goya seasoning and measurement amounts…. I’d appreciate your Pro Chef version and tips :)
thanks for posting the recipe its so good when i made it every one said they liked it
I add fresh roasted corn kernels. I also like to make my own stock for this soup using a roasted chicken bones (celery, carrots, onion) also add Bay leaf, dried Ancho pepper and bunch of cilantro stems. Makes the stock rich.
I made this last night for dinner tonight and it is soooo good! I roasted a can of corn and added that, and added a can of black beans. It was a hit with everyone. Will be making it again!
Oh, I also gave the tomatoes a quick blend in the vitamix because I prefer smaller chunks with a thicker base- especially when serving an almost 2 year old and a 4 year old.
I really enjoyed this. I took some of the others advice and added a few dashes of cumin- not so much because I felt the soup was missing something, but more because I LOVE cumin. I also added some black beans and I served it over rice because I didn’t add very much chicken. I made homemade chicken stock and I definately think that’s what put it over the top.
We really liked this soup. I made it with homemade chicken stock, cumin, and added corn and black beans. I used just a couple slices of jalapenos (2 small kids). I think those fire-roasted tomatoes made all the difference! We did not have avocados or tortillas, but I made corn bread and it went well with the soup! Excellent recipe, I will definitely make it again.
Put this recipe over the top by grilling the chicken over mesquite charcoals!
I just made this for my family tonight and it was a HUGE HIT! I can’t even believe my picky 7 year old just said it was the best meal ever. I think it’s the textures and presentation on top of the flavor. I took the advice of a few others and added a little cilantro to the pot while cooking and I also added a little bit of Ground Cumin. We will definitely have this again!
I love tortilla soup, I just got back from a month in Mexico and had no idea how sad an imitation I had been eating before! So looking for a good recipie I found yours. I made a few changes though. First I used 1 jalapeño in it, as well as some red chili flakes, with an extra jalapeño for garnish.I put half the soup and tomato mixture through the blender to smooth the texture. I use double the avacodo because we love it. I also used jalapeño havarti cheese instead. Top it all off with a dollop of sour cream, then have the lime, extra fine diced white onion, jalapeños, and cilantro for garnish.
So yummy :)
I had a rotisserie chicken, some leftover taco shells, cheese and an avocado — this recipe looked like a good way to use all that up. I did not fry the tortillas (or in my case, taco shells), but toasted them in my toaster oven and cut them into strips as best I could. I also just tossed my cilantro into the soup with the chicken at the end. Otherwise, I followed the recipe. Really really good soup! I could see adding corn and winter squash, etc. Thanks for another great recipe!
I am a native Texan born and raised and like to consider myself as a tortilla soup connoisseur. This evening was my first attempt at making it myself however and I have to say I was a little skeptical on how it would turn out. However, my skepticism was unnecessary because this is by far some of the best tortilla soup I’ve had! I subbed out the can of tomatoes for 2 cans of Rotel tomatoes with green chiles and added an extra jalapeno- perfect amount of heat! Thank you for the wonderful recipe, I will definitely be making it again!
I grabbed this recipe off my iphone while at the grocery, got what I needed and went home and made this soup. Like others have said it’s hard to believe just how awesomely tasty it turned out. I used a poblano pepper and also added a slight dash of chili powder and oregano to the sauteeing veg, and minced cilantro to the simmering soup. Oops and some fresh white corn kernels. Also cooked a few tortilla scraps into the soup for body and flavor, these tweaks aside I followed the recipe. This soup has it all–spicy, sweet, sour, savory, starch, meatiness, and like the author says, a great chicken enchilada vibe that cannot be resisted. Dang if this isn’t the most full-flavored zesty soup I ever made. Wonderfully simple and effective recipe.
This soup is the best tasting Torilla Soup ever!! My husband is a very hard critic, and he loved it. Also, it is very simple to make. Reading it, it seems time consuming, but after you make it once, it is simple. I would recommend it to any cook. The home made torilla chips and cilantro made a huge difference!!
This is the best soup I’ve ever made and it’s easy to make. An amazing combination. Everyone who tried the soup couldn’t believe how good it tasted. There wasn’t a drop left. I’m only an average cook so I have to give full credit to the recipe.
I made a vegetable version of the soup by grilling three quartered red potatoes and a fresh ear of corn that I cut the kernels off of. I grilled that in a pan with the peanut oil recommended in the recipe and then added it into the broth right from the start instead of using chicken meat. This isn’t vegetarian because it’s still chicken broth but I preferred the vegetable to chicken meat for the soup.
I also used soup broth I made the week before from a roasted chicken I made. I personally feel that taste better than broth purchased in the supermarket but either way you can’t go wrong.
I just made this soup for my family and it is great!
I had had a tortilla soup at a restaurant in Houston, TX that was amazing and this is pretty close.
I did add more chicken stock to stretch the quantity, about 1 1/4 cups more, and I also added an extra clove of garlic, a little pepper, sea salt, about a cup of zucchini and yellow squash (this was in the TX recipe) and used a bag of really nice tortilla chips to save me the trouble (I have two children).
In the end I use more avocado, and a dollop of sour cream on top!
I will read everyone’s entry to try and perfect this soup to my liking.
But this is great. Thanks for another awesome recipe. This site is becoming my go to site for dishes.