Tortilla soup from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh

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

  • clcorbi on February 05, 2017

    Made for COTM--this soup couldn't really be easier to put together. You simmer a whole chicken (or, in our case, 3lbs of bone-in, skin-on chicken legs) in water until the chicken is cooked through and a rich broth has formed. The chicken is pulled from the broth and set aside to be shredded. You then add in chopped carrots, celery and potatoes, a can of Rotel tomatoes, and some salt and oregano, and simmer for a while longer. To serve you are supposed to place some tortilla chips, chicken, and other toppings (avocado, lime, chiles) in a bowl, and pour the soup over the toppings to serve. We chose not to follow those instructions and instead added the shredded chicken back to the pot for a few minutes to warm it, then ladled the soup into bowls and added our toppings over the soup. This was pretty good--nothing earth-shattering, and it really needs plenty of salt since there are few spices. I think the veggies should have been sautéed before being added. But overall, this was tasty.

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.