Tortilla soup with the works from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 184) by Julia Turshen

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

    See recipe for topping ideas.

  • jimandtammyfaye on January 08, 2023

    This has been on repeat in my house for several years. I only use half a can of chipotles, but the family still complains of it being too hot (I disagree). Most of the time I use 4-6 bone-in thighs and 3-4 boneless breasts. I serve the soup like a local restaurant serves it, placing shredded chicken, diced tomatoes, diced avocados, cubed queso fresco, and chopped cilantro in the bottom of each bowl and pouring the piping hot tortilla broth over the ingredients. Makes for a wildly delicious bowl of soup. For my heat averse family member, I provide warmed chicken broth for her to dilute the tortilla broth to taste.

  • mzgourmand on November 17, 2020

    I'll be the dissident here - I thought the heat ws fairly mild, even with an almost full can of adobe chilis added. Except for the messy job of removing the chicken meat from the cooked, bone-in pieces - which of course added a marvelous unctuousness to the soup, this was a very easy recipe. Start it early or the day before though b/c Turshen recommends 3 hours for the initial cooking time. I thought this was a very tasty, healthy, easy meal to get together and the add-ons definitely amp-up the flavor. It didn't have quite the complexity of flavor of other tortilla soups that I have eaten, but then again am I going to make a full-on Diana Kennedy rendition of authentic Mexican tortilla soup (probably differing by region) for regular dinner rotation? That said, in future I would probably add some cumin and ground coriander to the original mix, and perhaps some Mexican oregano.

  • Sparkles75 on November 30, 2019

    I took note of others comments on the heat of the chilli and adjusted accordingly as I was serving to young kids. Wow wow wow. If this is an indicator of Julia Turshen's recipe game I am a fan. Time restrictioms meant I had to adjust slightly ( I threw everything into the instant pot for an hour and used chicken pieces, chipotle sauce and good quality bought tortilla chips) Shortcuts aside the flavour was just outstanding. I tested it for seasoning and found myself going back again and again it was that good. I can only imagine how amazing the recipe is if followed as written and I'm already planning to make this again next week. Thanks to previous reviewer I served with diced avocado, mozzarella, the tortilla chips and diced cherry tomatoes to add in to soup at the table and everyone loved that touch.

  • Emily Hope on January 30, 2019

    If I'd known tortilla soup was this easy to make I would have done it years ago! Essentially you simmer a whole chicken with aromatics, shred the meat, (optionally) rest overnight, fry tortilla strips, reheat and serve. I did change a couple of things: drastically cut back on the chipotles to 2 (from a whole can!) because I was serving to the spice-intolerant; if I was making for myself would probably up to 4-6, but not a whole can. After about an hour (soup cooks for 2-3 hours) I cut the meat off the breasts because I was worried it would be too dry -- would do this again. Although I was worried frying tortilla strips would be a giant pain, it wasn't terrible; that said, we had leftovers with commercial tortilla chips (because my children love the homemade ones so much they ate them all!) and it was fine. Also dropped chunks of avocado and fresh mozzarella in the soup, along with the other stuff (have had tortilla soup served this way at a great restaurant in Berkeley). Yum!

  • NJChicaa on December 03, 2018

    It is really pretty hot if you make it with the full can of chipotles as called for in the recipe. . . and I like heat. I can't eat it without sour cream. Next time I will use only half a can.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.