Top-ranked recipe named "Chicken Tortilla Soup ala Steve"
About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice, and the freshly made tortilla crisps added at the table.
"Definitely authentic and super good! Just a couple of my own revisions: I put shredded Monterey Jack cheese on the bottom of the bowl before I poured the soup in to eat. Adds another layer of yummy flavor for cheese lovers like me! I cooked the corn tortillas in butter instead of oil. The taste is noticeably better than oil! I am an onion lover and the second onion was a little much for me. Next time I will put just one or cut the second in half and leave it in the bottom of the pot. The taste of the broth was amazing but each bite had too much onion."
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.
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madymoo 4 months agoJust made this and it was so good! Will be making this soup often!
tammyellenhorn 4 months agoThis is sooo good. I use a rotisserie chicken and add corn and beans. To make the tortilla strips a bit healthier (and avoid the frying mess), I toss them in olive oil, salt, pepper and paprika, then throw in the over for 10-15 minutes to crisp them up.
jlayman 5 months agoHusband says 'this is a keeper'. Thanks for sharing. I really liked the spice combination!
aamama 6 months agoThis was so great. My family's new favorite!
jdriemeyer 6 months agoEasy, and very good. My husband said I should make it once a week! I think some more veggies would improve it. I'll try it in the summer with some fresh tomatoes. And I forgot to add some Monterey jack. I'll do that with my leftovers.
xkwisit1 6 months ago
jimshim 7 months agoEasy recipe. We really loved this one.
QueenTinkas 7 months agoDo I bake the chicken
katieg528 1 year agoIt is wonderful!! Always a hit!!!