Recipe Share | Chicken Tortilla Soup
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- Опубликовано: 21 мар 2014
- It's all about the toppings baby, that is, fried corn tortilla strips, mexican crema, cotija cheese, cheddar cheese and pico de gallo with avocados. Oh and by the way, the toppings are served over a bowl of chicken soup flavored with epazote, ancho chile, new mexico chile, and guajillo chile. One of my favorite soups.
Shelby, I tried this tortilla soup on Sunday and OMG, it was the best I've ever eaten. I used everything you recommended except I couldn't find New Mexico dried peppers so I used California dried peppers. My son raved about this soup and said it was the best soup I've ever made. That's a high compliment coming from him. Thanks for passing it along. I have shared it with my sister and will make it one of my favorites. Take care.
I live in New Mexico...and I must say, this looks like the BEST tortilla soup, EVER!! You are amazing....
Thanks Cinda. We lived in LA and have traveled quite a bit in Mexico. I think the guajillo chili and epazote are the key ingredients. Shelby
It may not be exactly accurate but here's the recipe as I understood it. Not everything had precise amounts so I guessed.
4-5 lb whole chicken
Approx. 10 Chicken bouillon cubes
1 tbsp Fresh Epazote or 1 tsp dried
2 onions, chopped
1 tbsp canola oil
S&P to taste
2 Poblano peppers charred (optional 8oz Roasted Hatch Chiles, chopped - got this from one of her newer videos where Shelby made the soup)
2 cloves garlic, minced
3 lg carrots, chopped
3 stalks celery, chopped
3 dried Guajillo chiles
3 dried Ancho chiles
3 dried Mexican chiles
Add chicken and 4 bouillon cubes in pot, cover with water, bring to boil, add Epazote, simmer for 1 hour.
Remove chicken to cool then remove all meat. Reserve broth.
Add dried chiles to bowl of hot water, cover, let sit 20 minutes to soften. Drain water and destem. Add chiles to blender with 3 cups water and blend for 4-5 minutes. Set aside.
In a stock pot, heat canola, add onions, S&P, low and slow, about 10 minutes. Add carrots, celery, roasted chiles, garlic. Cook for a few minutes. Add blended chiles, via a sieve to collect skins and seeds, to pot. Add the reserved broth and chicken meat.
Taste for seasoning.
Toppings:
Fried Tortilla strips
Mild Cheddar Cheese
Cotija Cheese
Crema or Sour Cream
Pico de Gallo
Sounds delicious! Will be sure to try it. Thanks!
I just made this for my boyfriend for a Valentine’s Day dinner! It was so delish! Thank you so much! 💕
Glad you liked it!!
Shelby, I love this soup is absolutely DELICIOSO!!! : - D Im searching of a TRES LECHES CAKE if you ever run across a recipe please share with us. I love & appreciate your videos thank you so much for all you share. : - ))
Where did you learn to cook? Recipes look amazing! If you right a cook book I'll be first in line to buy it!!!!!
Thank you Robin, you might be surprised to know I couldn't boil water when I got married. As our family grew I learned a new recipe here and there. I think the Lord took pity on me because Ken is such a great guy and deserved a nice dinner LOL Hugs Shelby
This looks wonderful Shelby and TY for sharing. I make a taco soup sometimes and it's delicious. I'll try this for shure.
It's all about the toppings :D
oh that looks very good.
Hahaha... we can tell it is good when you can't help but dig in li! Thanks so much for the recipe and vid!
shhhh I was caught taste testing hahahha
I need a version of this that isn’t spicy
Omg this looks so good! My mouth is watering. Haha!
Oh man that looks outstanding Shelby. I couldn't make it even if I wanted to do it authentically cause we can't get those chilis and that cheese or Mexican crema here. Of course I could sub but it wouldn't be the same
Yeah the chilis, epazote, crema and cotija are what really makes it authentic. I do have a copy cat recipe from a restaurant chain here called Chilies, that isn't authentic but I believe you would be able to find the ingredients easily. I'll post next time I make it.
Authentic would be fantastic and if love to see that recipe when you make it. Thanks Shelby I'm sharing your videos for ya
:D
Looks delicious! I have to get over my fear of using those dried peppers. I roast poblano peppers all the time, we love chili rellenos. Does the pkg. say New Mexico chilies? I need to look for those, I always see the others. When I think of NM chilies I think of Hatch chilies (another favorite of ours). Do you make your own enchilada sauce?
I buy the dried Pasilla, Guajillo and New Mexico dried chilies. Sometimes I do make my own enchilada sauce and sometimes I use old el paso when I am lazy. :D Shelby
thank you... i have been wanting this recipe... i have never heard of epazote... oh my with the chilies.. it just got complicated... lol... that looks amazing! do you do house calls... :-D
hahahah epazote is also used in pinto beans. I put a leaf or two in each jar I can. It is a "weed" in Mexico, growing in abundance, here I pay 1.29 for a small bunch. LOL I did grow it two years ago.
i will look for it for sure...
Did anyone get this copied down? Or could you tell me where to look for the recipe?
Dee Dee I looked, I didn't write it down :P OOps
I don’t see the recipe? Could you please post it or am i not looking in the right spot?
Patti apparently I didn't post it, so sorry. Shelby
wow
The best ever. Hugs SHelby
All I can say is WOW!!! This looks so wonderful and tasty. I won't make this because I just don't have the time/ingredients, but if I was visiting your house, I would be soooo happy.
Bev
Thanks Bev. If you visit me, I'll make it for you.
Z