Tortilla soup from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 252) by Alice Waters

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • sturlington on March 25, 2013

    Time to make: >1 hour. Some variations given, especially to make it more substantial. Makes a lot; the broth keeps well. Not suitable for weeknight cooking, but a good soup. p253.

  • ellabee on January 04, 2013

    page 252. This is an especially light version, with a clear broth; leaving out chipotle makes the most of that. Also oven-toasting rather than frying the tortilla strips (3 tortillas brushed with oil, cut into strips, set on a quarter sheet, and baked at 350F for 17 minutes). Great accompaniment to richer, cheese-y fare. Would use chipotle if making the heftier variation with black beans and chard.

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