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Tortilla Soup! Desperate for a GREAT recipe!

I've tried several recipes over the years and it never comes good. Any one care to share your recipe for tortilla soup.



Asked by texasgurl33 at 11:39 AM on Oct. 29, 2009 in Food & Drink

Level 34 (66,457 Credits)
This question is closed.
Answers (5)
  • This is my favorite recipe that i make, my husband, who grew up in mexico says it is the best he has ever had.

    Boil one whole chicken. Best to boil it on low, covered for three to four hours with one chopped onion and three whole garlic cloves in the water. Also season water with salt, pepper and maybe 1 tsp cumin.

    After chicken is done take out and put in fridge to cool. Skim excess grease off the top.
    Add to broth remaining: 2 cans rotel tomatoes( I use one hot and one of the mexican falvored but if that is too spicy use mild), one can corn, one can ranch style beans(I use this also with jalapenos), one can of black beans.
    Add salt, pepper, garlic powder and cumin to taste. I also add about three teaspoons more of chicken boiullon.
    Bring to boil than simmer on low for about 30 mins.
    Debone chicken and add to the soup, add one bunch cilantro
    After it has come back to a boil it is ready to eat!

    Answer by picot08 at 12:02 PM on Oct. 29, 2009

  • 1 large or 2 medium zucchini
    1 medium white onion
    2 stalks celery
    5 garlic cloves
    1 can diced tomatoes
    1 can red enchilada sauce (or home cooked; recipe follows)
    2 -3 serrano chilies or habanero sauce
    1 bag frozen sweet corn
    1 package of extra-firm silken tofu
    avocado and cilantro and corn chips and 3 limes
    3 cups Mexican style rice or brown rice
    cheese, preferably white
    1-2 tablespoons olive oil
    Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth


    Answer by rkoloms at 11:45 AM on Oct. 29, 2009

  • (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.

    Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.

    Answer by rkoloms at 11:46 AM on Oct. 29, 2009

  • Enchilada Sauce
    1/2 c. onion, chopped
    1 clove garlic, minced
    1 tbsp. olive oil
    1/2 c. vegetable stock
    1 c. tomato puree
    2 tsp. chili powder add more if desired to suit taste
    1 tsp. cumin
    Salt and pepper, to taste
    Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).

    Answer by rkoloms at 11:46 AM on Oct. 29, 2009

  • After the soup is done, garnish is very important. I add the garnish once in the bowls

    Fried tortilla strips
    Diced avacado
    Lime juice
    Sour Cream
    Shredded chedder or monterey jack cheese

    Hope you enjoy it, it is a great soup for the cold weather!

    Answer by picot08 at 12:03 PM on Oct. 29, 2009