Tortilla soup is a traditional Mexican dish that has won over the palates of many people in Latin America and the world. Its origin dates back to the gastronomy of central Mexico, where corn tortillas are an essential component of the daily diet. The traditional recipe combines the flavor of crispy tortillas with a broth full of spices, vegetables, and chicken, creating a comforting and flavorful soup.
In other Latin American countries, this soup may have different names and adaptations. For example, in some regions of Central America it is known as "sopa de totopos", while in the United States, particularly in areas with Mexican influence, it is simply called "tortilla soup". Despite the variants, the base remains the delicious broth enriched with the crispiness of the tortillas and the flavor of the chicken, combining tradition and modernity in every spoonful.
How to Make Chicken Tortilla Soup II
Ingredients: Carrots, Celery, Onions, Garlic powder, Salt, Pepper, Corn oil, Chicken broth, Tomatoes, Rotel tomatoes with chiles, Taco seasoning, Corn, Chicken meat, Milk, Monterey Jack cheese, Corn tortilla chips.
Steps:
Sauté carrots, onions, and celery in corn oil, garlic, salt, and pepper until tender.
Add chicken broth and bring to a boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut the tortillas into small pieces and add to the broth mixture.
Let it boil for 45 minutes or until the tortillas are completely incorporated into the soup, stirring occasionally to prevent sticking.
Reduce the heat and add 8 oz of Monterey Jack cheese.
Simmer for an additional 10 minutes.
Add milk and simmer for an additional 10 minutes.
If a thicker soup is desired, add more cubed tortillas and let them incorporate into the soup.
Garnish with grated cheese and tortilla pieces.
Substitutions: 1 cup of masa harina for a package of 10 corn tortillas.
Mix the masa with 1 cup of cold water, then add the masa harina mixture to the soup.
If a thicker soup is desired, add more masa and water mixture.
If you don't want to use the seasoning packet, substitute with 1/2 teaspoon of cumin and 1 teaspoon of chili powder.
You can also use grilled chicken fajita meat instead of poached chopped chicken.
Do not blame me or give me a bad review because you used the wrong ingredients.
