This Tortilla Soup Recipe has been a favorite restaurant soup recipe for many years.
Every time this tortilla soup is featured on the restaurant's special sheet, we sell out. Everyone seems to love this soup! The restaurant employees may be responsible for some of the soup disappearing. They love it, too.
This hearty, nutritious chicken tortilla soup recipe is popular on warm spring days as well as cold winter nights.
Even though most of the restaurant guests prefer having the chicken as part of the tortilla soup recipe, if you wish to make this a vegetarian soup recipe it is very good that way, too. All you have to do is leave out the chicken and chicken stock (or base) and use vegetable stock or base in place of the other ingredient.
Preparation time: 30 minutes. Serves 8-10.
Fried flour or corn tortilla strips (about seven 6 inch tortillas - you can use different colored tortillas if you wish). Sour cream ...if you wish. Avocado pieces ...if you wish.
Option: Bake tortillas in a preheated 400 degree F oven on a baking pan in single layer for about 10 minutes or until lightly browned.
Option: Use crumbled tortilla chips from the store (again, you may use two or three different colored chips)
To serve: Put crisp tortilla strips into a soup bowl and ladle the soup over them or top the soup with them and with cheese, a dollop of sour cream and a sprinkle of cilantro.
If you wish to have guests serve themselves, just allow them to ladle their soup into a bowl and use the garnishes they prefer.
If you wish to serve at the table, use a tureen and ladle meant for the table and then allow the guests to garnish according to their desires.
Enjoy your tortilla soup recipe and the company of those you share it with!
“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying whatever else may come.”
Louis P. De Gouy