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Tortilla Soup?

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A few restaruants around town have this wonderful thick tortilla soup that I just love. It has a thick and some what creamy consistancy that isn't at all broth like. It appears the tortillas are pureed in the soup with other ingredients.

Does anyone have a tried and true recipe that matches this description?

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  1. I don't use a recipe but start with sauteed onions and garlic. Roasted peppers of many kinds can be added. I often use poblano, red/green peppers and fresh roasted corn kernels then add chicken stock and some chicken parts that can be simmered then removed and shredded before adding back to the final dish. We often don't add chicken meat. I add a several uncooked corn tortillas that I slice into thin strips and let them cook down. You can taste and add more if you want more texture. This adds a lot of texture and a good corn flavor. You don't need to puree the tortillas. They will fall apart and "dissolve" into the soup. Spices can include S&P, chili powder, cumin, bay leaf....

    I reserve fresh cilantro and lime juice for the end of cooking. Cubed avocado can also be added at the end for a cool contrast. I top with fried corn tortilla strips cut very thin.

    I don't do my tomato based but you could add some peeled and diced tomatoes as well.

    1. I asked a similar question awhile back (can't find the thread now) and someone recommended the Mansion on Turtle Creek's recipe which I've been (more or less) using since then. It's very good:

      http://www.recipesource.com/soups/sou...

      1 Reply
      1. re: DGresh

        Actually, I love the Mansion on Turtle Creek's tortilla soup. I've made their recipe it's close but not quite what you get there...it is truly amazing.

      2. I've had soup like that where I thought they thickened it with fresh masa.