"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The Wode Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Wode
Added: Friday, March 27, 2009


1/2 cup each:1/2-inch diced vegetables: yellow onion, tomato, red bell pepper and green bell pepper
1/2 cup roasted green chile, cut into a small dice
2T vegetable oil, plus more for frying
4 cups chicken broth
2T finely chopped garlic
1/4 teaspoon ground cumin
2 cups cooked Enchilada Chicken
corn tortillas
3T cornstarch
chopped cilantro leaves
1T fresh lime juice
salt & pepper

Enchilada Chicken:

2 pounds boneless, skinless chicken (breast, leg or thigh)
1/2 cup diced yellow onion
1/2 cup medium-dice green bell peppers
1/4 cup roughly chopped cilantro leaves
2 teaspoons oregano leaves
3 tablespoons finely chopped garlic
2 teaspoons salt
2 teaspoons pepper
4 cups (1quart water)

Begin with a large pot. Saute the vegetables and chile briefly in about 2T of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce head, add chicken and simmer for 10 to 15 minutes.

Meanwhile (or beforehand), fry the corn tortilla strips in 350 oil for 2 minutes until crispy. Drain well on paper towels. Serve on top or with soup.

To finish the soup. Mix the cornstarch in a cup-sized container, mix as little cold water as possible to form an thin paste. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (with out the tortillas) keeps well for 3 to 4 day refrigerated, or freeze. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 oven for a few minutes.

Enchilada Chicken:

This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc.
Put the meat and all ingredients together in a large pot and bring slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. Or you can bake all of this in a covered dish in a 350 oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred. Some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate up to 3 days.

Number Of Servings:
Number Of Servings:
8 to 12
Personal Notes:
Personal Notes:
I have used whole roasted chicken from the store, when I don't have a lot of time.
I have also used shrimp instead of chicken for Emily.




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