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Tortilla Soup Recipe

Tortilla Soup

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

Show: Sara's Secrets

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 41-50 of 55

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  • on March 06, 2005

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    very tasty

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  • on January 05, 2005

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    For the meatballs, I used ground turkey, green Tabasco sauce, and doubled the cilantro. I think the meatballs would be great as a soft taco filling, as well. Oh...and I added some black beans and corn to the soup for color. Enjoy!

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  • on December 31, 2004

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    This is definitely not a quick, throw-together project. Lots of prep work involved, plus cooking time for the chicken. In the end, though, it was a hit with my family. Extremely flavorful and perfect for a cold winter day.

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  • on October 23, 2004

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    This was delicious. I strained the broth from the Enchilada Chicken and used it as the broth in the soup. The Enchilada Chicken was so good I also used the recipe for my favorite Chicken Enchilada dish and it turned out better than ever. Thank you, Sara, for getting this recipe.

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  • on October 13, 2004

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    My family loved this recipe, and it was easy to make.

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  • on October 06, 2004

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    I began by making the enchilada chicken and found the resulting broth very tasty. By comparison, I thought the chicken broth base lacking somewhat in flavor. In fact, putting the two broths together and cooking down a bit pushes this recipe from four to five stars.

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  • on October 04, 2004

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    Emeril's recipes are alway good in my opinion. His Tortilla Soup (this review has a wonderful taste, and for the most part, is fairly easy to prepare. However:

    > I guarantee you'l have to make a trip to the grocery store to pick up a few of his ingredients. As well stocked as my kitchen is, and the same for my garden, it still took a trip to the store. To save time, plan ahead.

    > You'll have left over ingredients (e.g., one tblsp of tomato paste from a four ounce can, etc.. Plan on using your open ingredients in the next day or two.

    > I'm a good cook and fairly efficient for a bum in the kitchen, but I couldn't do this recipe in the 20 minutes prep time it claims. Plan on another 15 to 20 minutes.

    > I always count "swamp time" (i.e., clean-up when I write a recipe. Emeril's recipe requires a lot of swamp time.

    But, Hey! it's worth it. Bam!

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  • on September 26, 2004

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    I think this was ok... I cut the recipe by a third and added more cheese than what was called for, so that might have impacted my rating of this recipe. My boyfriend really liked it, but then started using the soup as a nacho dip.... so I gave it 4 stars!

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  • on September 13, 2004

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    This is the easiest and best tortilla soup we have ever had. I use the base now for any chichen dish and it adds a lot of flavor. Thank you for sharing this recipe.

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  • on September 08, 2004

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    This is exactly what I've been looking for!

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