"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsay Vanderbilt
Added: Friday, December 12, 2008


3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
3 or 4 cooked chicken breast shredded (or debone a small roasted chicken)
1 cup fresh onion, pureed
1 can tomato puree
1 can tomato paste
1 can rotel
1 can corn
1 can black beans
1 cup chopped carrots
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
1 or 2 quarts chicken stock (recipe calls for 2, I use one for thicker soup)

Top with:
Cayenne pepper
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic over medium heat until tortillas are soft.

Add onion, cans of tomato and bring to a boil. Add remaining items bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.

Pour into warm soup bowls. Garnish with avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 20 minutes, cook 1 hour
Personal Notes:
Personal Notes:
This is Chuck's favorite. It began with The Mansion's Tortilla Soup recipe, but I added a few recommendations from mom and the addition of beans and corn myself.

Chuck and I usually dump all the ingredients in the pot and then run an errand or go to the gym. An hour later it is ready to be served.




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