I'd like a recipe for Tortilla Soup, please...?

I had some at a steak house in Arlington Texas last weekend and it was so good, I'd like to try to make some. Can anyone help me out?

4 Answers

  • 1 decade ago
    Favorite Answer


    6 tablespoons vegetable oil

    8 (6 inch) corn tortillas, coarsely chopped

    6 cloves garlic, minced

    1/2 cup chopped fresh cilantro

    1 onion, chopped

    1 (29 ounce) can diced tomatoes

    2 tablespoons ground cumin

    1 tablespoon chili powder

    3 bay leaves

    6 cups chicken broth

    1 teaspoon salt

    1/2 teaspoon ground cayenne pepper

    5 boneless chicken breast halves, cooked



    In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.

    Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

  • 1 decade ago

    16 ounce can tomatoes

    1 medium onion, cut up

    2 clove garlic

    4 tablespoons snipped cilantro

    1/2 teaspoon sugar

    8 cups chicken broth

    1 1/2 lbs chicken breast cut up

    2 or 3 *chipotle peppers and little adobo sauce

    shredded Monterey jack cheese

    avocados cut up

    Tortilla chips

    Sour cream

    In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.

    Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.

    * I'm sure people are wondering what is a chipolte pepper. It is a smoked jalapeño. It is usually found in adobo sauce. Do not think the soup will taste good without it. It is the reason why my soup recipe is so good. If you can't find chipolte peppers in your store click here to find the brand I use. By the way this is an original recipe. Tell me what you think.

  • 1 decade ago


    3 split breasts

    1 gallon water

    3 carrots - 1/4 inch slices

    3 celery stalks - 1/4 inch slices

    1/2 c. onion - chopped

    2 Tbsp. garlic - minced

    4 tsp. salt

    1/2 tsp white pepper

    1/2 tsp. black pepper

    1/2 tsp. cayenne pepper

    1/2 tsp. cumin

    1/2 c. celantro -chopped

    1 can rotel tomotoes - mild

    1/2 pint heavy whipping cream

    1/2 can corn - or fresh corn

    1 bag corn tortillas

    12 oz monterey jack cheese - fancy


    Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1 hour. Remove chicken and let cool. Add rotel, celantro, corn and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.

    Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top and more cheese and fresh celantro if desired.


  • Anonymous
    1 decade ago

    My advice is to go to www.http://allrecipes.com/

    I'm sure you can find what your looking for there

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