Chilied tortilla soup with shredded chard (Sopa de tortilla y acelgas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 117) by Rick Bayless

  • limes
  • tomatoes
  • corn tortillas
  • chicken broth
  • red chard
  • white onions
  • Chihuahua cheese
  • dried pasilla chiles
  • EYB Comments

    Can substitute any melting cheese for Chihuahua cheese. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any melting cheese for Chihuahua cheese. See recipe for variations.

  • Aggie92 on May 02, 2013

    This is a recipe with a ton of potential, but needs some work to be a 5 star tortilla soup. The soup was flat tasting even with homemade chicken broth and salt. I had to add the juice of one lime and a couple of teaspoons each of dried Mexican oregano and ground cumin to improve the flavor. The recipe calls for 6 pasilla chiles, but only 2 go into the soup and the remaining are used as garnish. Next time I will use all of them in the soup. I also added the meat from 5 poached chicken thighs and substituted queso fresco for the Monterey Jack.

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