Tortilla soup from The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World by Cook's Illustrated Magazine and Craig Von Foester

  • avocados
  • Monterey Jack cheese
  • chicken breasts
  • chicken thighs
  • cilantro
  • epazote
  • limes
  • tomatoes
  • corn tortillas
  • jalapeño chiles

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

  • Allegra on January 20, 2013

    A surprisingly wonderful and filling soup....I loved the tip about baking the tortilla strips w/a touch of oil in place of frying. Will adopt this method in the future for other recipes. Added toasted crumbed pasilla chiles to each bowl upon serving, and charred the tomatoes, onion, garlic and jalapenos on a comal before blending. I prefer using queso fresco instead of monterey jack; the melting cheese becomes too gloppy in the mix. The lime juice added at the table is a must; it really brings all the favours together. Delicious!

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