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Tortilla Soup Recipe

Tortilla Soup

Recipe courtesy Chef Russell Thornton, The Blue Corn Cafe & Brewery

Show: Sara's SecretsEpisode: You Asked For It!

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

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  • on April 26, 2012

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    This recipe was just ok. I used chicken with bone in it, to try to get a bit more flavor, but it was still lacking. I added extra salt to my own serving, along with fresh squeezed lime and a dollop of sour cream. I also used Tostitos with a hint of lime. This definitely helped! Chicken bouillon wouldn't be a bad idea to use in this recipe.

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  • on March 02, 2012

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    Good soup! GREAT CHICKEN!! The enchilada chicken recipe is excellent!!!!

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  • on February 26, 2011

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    The only thing really good about this recipe is the chicken and stock that it makes. I would use it as a base for another tortilla soup like the Neeley's or Emeril's.

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  • on January 11, 2011

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    I made the chicken first with chicken breasts. The chicken came out tender, moist and very flavorful. Will definately use the chicken recipe again for other dishes. As for the soup it was nothing special. Good but not great. If you make the soup make sure you save the broth from the cooked chicken and add to the soup pot.

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  • on November 11, 2009

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    My Family Loves it, also add can of tomato Juice to it and the bell peppers I just do one of each

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  • on May 15, 2009

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    I have been searching and searching for a great tortilla soup recipe and this just wasn't it. I did like the recipe for the chicken and will use that again for burritos, etc The actual soup was pretty bland. I made it exactly as specified.

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  • on February 04, 2009

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    I made this soup based on the wonderful reviews and all went well until the slurry. This soup ended up being more of the consistency of a hot and sour soup rather than a nice, thick tortilla soup. Flavors are okay but I will look elsewhere for a more authentic recipe.

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  • on December 18, 2008

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    45 minutes is misleading as it takes 3 hours to cook the chicken. But, the soup is AMAZING! I love all the flavors and will definitely make the chicken itself for use in other recipes.

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  • on October 21, 2008

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    This is a great soup! My family loved it. It has great all-around flavor and we will definitely be making it again!

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  • on February 22, 2008

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    Made the separate chicken recipe first off like recommended (fyi I used boneless/skinless thighs, takes 1.5 hours, strained off all the mushy veggies and saved the very flavorful stock to make the soup. Added two ears (cut off the cob of sweet white corn towards the end, no slurry and used good quality organic chips already made from the store. Came out delish. My partner who is Mexican had seconds and took the leftovers for lunch. Guess thats a stamp of approval. Will make again!!!!

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