Smoky tortilla soup from The Homesick Texan Cookbook (page 127) by Lisa Fain

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

  • DKennedy on April 20, 2013

    Made this based on BC's recommendation and so glad I did. Thanks BC. I disagree that it is not for weeknights. Most of my weeknight meals are at least this labor intensive, and this one had the added bonus of being a one pot meal with leftover for the next day! Note that can use rotisserie chicken and TJs cantina style corn chips to save time. I agree that the recommended amount of smoke paprika was too much. I used 1/2 teaspoon and that was perfect. I also modified the amount of chipoltes used (1 T.of the sauce from the can, no pepper) to make it more kid friendly. Other modifications: adding a dollop of sour cream, fresh corn off the cob, rinsed canned black beans, and diced fresh tomatoes - all added to the bottom of each serving bowl, along with the pepper jack cheese, avocado and chicken - makes for a hearty bowl of soup! Rated "make again" by my family. Freezes beautifully.

  • chawkins on January 22, 2013

    Wow, what a wonderful soup, real depth of flavor, so much better than any other tortilla soup I've ever made. I used all the spices called for. Instead of the pasilla chiles, I used ancho chiles, made from home-grown poblanos, which were suggested as good substitutes. For the tomatoes, I just used a can of organic diced tomato, not fire-roasted.

  • Laura on August 16, 2012

    Pg. 127. I can only echo what Breadcrumbs said in her note. This is a labor- and cookware-intensive dish and yet worth every minute and dirty dish. I have to confess that I did not include the tortillas due to time considerations and still we loved this. I also did not add the smoked paprika because the soup seemed perfectly smoky already. I did add the shredded chicken and all of the other accoutrements. So glad that we have leftovers for tomorrow!

  • Breadcrumbs on June 04, 2012

    p. 127 Delicious but don’t make this on a weeknight, this is a time-consuming dish with lots of dirty dishes left in its wake! We (and I in particular) loved this soup. JF has you add some smoked paprika however I skipped this step, as the mixture was smoky enough for our tastes at this point. Prior to plating, tortillas are placed in the bottoms of your serving bowls along w some grated Monterey Jack cheese and some shredded chicken if you wish. This is one of my new favourite soups; it really is wonderful. I spritzed bowls w lime juice prior to serving to boost the sour flavours. The warmth of the chilies, the subtle smokiness, the contrasting textures of the crunchy/chewy tortilla strips and the gooey cheese. Pure heaven in a bowl! This was everything I hoped it would be and more. Top marks from everyone at the table tonight. Photos here: http://chowhound.chow.com/topics/851920#7381972

  • jayg312 on April 25, 2012

    Made 4/22/2012. Excellent recipe, just the right amount of heat. I added the shredded chicken and liked it. Also added a dollop of sour cream in a couple servings and that worked well. Will definitely make again.

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