Tortilla Soup

Corn tortillas were a staple of the Mexican diet long before the Spaniards arrived in the 16th century. Historically, tortillas were made fresh daily without preservatives, so they quickly became tough. After Spanish cooks introduced soups to Mexico, day-old tortillas found their way into nourishing broths. Adding them to a chili-spiked soup was a thrifty way to revive an ingredient.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Tortilla Soup
Review 1 for Tortilla Soup
5 out of 5
5 out of 5
Anonymous
managua,nic
March 3, 2011
Would You Recommend? Yes
0points
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This is a wonderful
March 3, 2011
My family loves this soup.It tastes wonderful and is easy to make.
Review 2 for Tortilla Soup
5 out of 5
5 out of 5
OCWinelover
Lake Forest, CA
July 18, 2010
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Perfect Summertime Soup
July 18, 2010
I have enjoyed this recipe on several occasions and am never disappointed! While tortilla soup recipes abound, this one is really a treat - primarily due to the layers of flavor added by use of various peppers. The key is to take a bit of time and care in preparing the base. Also consider varying the fresh pepper varieties (and doubling from 4 to 8). I have used a combination of charred poblanos and Anahiems and love how they really "pop" up the flavor level. I have also charred a few fresh tomatoes to really create some depth. Even with all of the peppers, this is not high on the "heat" level, so if you are seeking heat intensity, consider adding some serano or jalepeno diced with your fresh tomato and avocado garnish to fire it up.
Adding other Latin herbs and spices such as cumin, coriander, and oregano to your taste, along with salt pepper makes it your own.