Traditional Mexican Tortilla Soup Recipe
A nice, warm chicken broth mixed with a sauce of tomatoes and dried chiles and of course, the crispiest tortilla strips!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Cooking tools:
- Pot
- Colander
- Cast iron skillet
- Blender
- Fine-mesh sieve
- Spatula
- Mixing bowl
- Tray
- Paper towel
- Soup bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Ladle
- Tongs
- Slotted spoon
- Deep-fry thermometer
- Spoon
Ingredients
- 1 Whole Chicken
- 8 cups Water
- 3 Bay Leaf
- 3 cloves Garlic
- 4 sticks Celery
- 1/2 White Onion
- 1 Carrot
- 3 tablespoons Kosher Salt
- 1 tablespoon Fresh Oregano
- to taste Ground Black Pepper
- 2 Guajillo Chile
- 2 Ancho Chile Pepper
- 5 Roma Tomato
- 2 cups Water
- to taste Salt
- 1 pound White Corn Tortilla
- 1 liter Canola Oil
- 3 cups Shredded Chicken
- 10 ounces White Cheese
- 1/3 cup Cotija Cheese
- 6 tablespoons Mexican Crema
- 1 Avocado
- to taste Fresh Cilantro
- 2 Chilaca Pepper
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