The Best Tortilla Soup Recipe

The Best Tortilla Soup Recipe

Tortilla Soup Recipe

179 Tortilla Soup Recipe Stylish Ranch Girl

This soup base is delicious and worth the effort. The Guajillo dried chilies are what make this soup stand apart from other tortilla soups, in my opinion. It has a complex,  rich flavor that you don’t get by using chili powder. It’s a fairly simple soup, and garnishes add so much fresh flavor.

Ingredients

HOT & SPICY Tortilla Soup
  • 1 whole chicken
  • Juice of 1 lemon
  • 2 tbs salt
  • Water to cover
  • Large onion, sliced thin (not in rings)
  • 1 bay leaf
  • 6 Guajillo chilies dried
  • 1/2 container of *The Authentic New Mexican Hot Red Chile (Walmart carries this excellent brand)
  • 1-2 fresh Pasilla Chiles, add seeds if you want it spicy
  • 1-2 jalapenos
  • 1-2 teaspoons ground cumin (toasting for a minute really brings out the flavor, but it does burn easily)
  • 2-3 bay leaves
  • 1 tablespoon Mexican oregano, crumbled
  • 4 celery stalks sliced
  • 2-3 carrots sliced
  • 3-4 smashed cloves garlic
  • Tortilla chips (I bake these few minutes for added flavor and crispiness)
  • Grated Mozzarella cheese

* If you can’t find The Authentic New Mexican Hot Red Chile, then use 4-6 Ancho chilies, dried instead. Ancho are very good with Guajillo peppers.

GARNISH
  • Radish, thinly sliced
  • Cabbage, thinly sliced
  • Cilantro chopped fine
  • Jalapeno or serranno, minced
  • Red onion chopped fine
  • Limes wedges
  • Dried Mexican oregano (not shown)
  • Avocado slices (not shown…mine weren’t ripe)

Boil the whole chicken until the meat is tender and falls off the bone easily. Turn off heat and cool enough so that you can remove chicken to a platter. Allow to cool. Skim the grease off top. Once you have your broth skimmed, add onion slices, garlic, lemon juice, bay leaf, cumin and oregano.

Bring broth to a boil and simmer. Roast the dried chiles at 350 for about 5 minutes. Do not burn them or they will be bitter and ruined. Just heat until aromatic. This really brings out the flavor. Once the chiles are roasted, cut off the stem and slice lengthwise to remove seeds. Place chiles in a small bowl and add enough hot broth to cover the chiles so they will soften. After about 20 minutes puree the chile broth mixture in blender until smooth. Add this to the broth. Add remaining soup ingredients except for chicken, and add water as needed. This makes a big pot of soup. Continue simmering for about an hour so that the flavors blend and the celery and carrots are tender. You don’t want to add your chicken too soon or it will get overcooked and fall apart. After the broth has cooked for about an hour, add the chicken and simmer for about 20 more minutes.
Serve in bowl and add chips, then mozzarella cheese. Add garnishes on top of the tortillas and cheese.
This recipe was adapted from a menudo recipe I like to make. Comments and suggestion are welcome. Please let me know if you try it.

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