DISH RESEARCH · Soup
tortilla soup
Also known as: Soup, tortilla
Rick Bayless’s selected tortilla soup cooks its own toasted-pasilla and canned-tomato purée with prepared chicken broth, epazote and chicken breast. Avocado, Monterey Jack and broken tortilla chips receive the soup in separate bowls.
About tortilla soup
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Rick Bayless’s tortilla soup combines a pasilla-chile and tomato broth with chicken, avocado, cheese and broken tortilla chips. This selected version uses epazote, olive oil and Monterey Jack from the choices in his recipe.
A stemmed and seeded dried pasilla is briefly toasted in a dry pan. Its pieces go into a blender with canned diced tomatoes and their juice.
Onion and garlic cook until golden in olive oil, then are lifted into the blender while as much oil as possible stays in the saucepan. The smooth purée returns to the hot pan and cooks until thickened.
Prepared chicken broth and epazote are added, and the soup simmers before it is seasoned with salt. Cubed boneless, skinless chicken breast enters shortly before serving.
Avocado, shredded cheese and broken tortilla chips are divided among bowls, and the soup is ladled over them after the chicken cooks. Bayless’s arrangement brings the broth and its contrasting toppings together at the table.
Ingredients in tortilla soup
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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