Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy | Food Network
Watch Marcella's technique for thickening this hearty, satisfying soup!
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Professional chef and cookbook author Marcella Valladolid prepares a fresh take on Mexican food and shares simple and authentic recipes in her series, Mexican Made Easy. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms stereotypes of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving home-cooked dinner for her son or entertaining friends and family, Marcela brings to the table fresh flavor that fits all tastes.
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Classic Tortilla Soup
RECIPE COURTESY OF MARCELA VALLADOLID
Level: Easy
Total: 56 min
Prep: 15 min
Cook: 41 min
Yield: 6 servings
Ingredients
Soup:
4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Tortilla Strips:
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Garnishes:
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges
Directions
For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
Cook’s Note
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth. The blended corn tortillas act as thickeners. This soup should not be as thick as a cream soup, but should have some body.
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Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy | Food Network
Tortilla Soup Recipe
Recipe:
Ingredients:
8 cups of chicken broth
2 carrots, peeled and diced
1 potato, peeled and diced
2 stalks of celery, diced
1 medium yellow onion, peeled, diced
3 cloves of garlic, peeled, chopped
2 zucchini, diced
2 medium tomatoes, diced
2 medium chicken breasts, poached (no skin or bones and you want to add it to the soup in chopped or shredded form)
1 teaspoon of Mexican oregano
1/4 of a cup of tomato paste
1 bay leaf
white or black pepper to taste
1 bag of Mexican tortilla chips
1 cup of Jack cheese (if can be Jalapeno Jack or regular Jack)
10 slices of avocado
salt to taste (I prefer iodized salt to get important iodine)
1/2 green pepper, seeded and diced
1/2 bunch of cilantro
1-2 limes, sliced in half
-Combine chicken broth, potatoes, carrots, celery, bell pepper, tomato paste, garlic, onion, oregano, bay leaf, and some salt. Simmer for about 25 minutes, bring to a boil.
-Add zucchini, tomato and poached chicken breasts. Cook until zucchini is tender, bring to a boil then shut off.
-Put tortilla chips in the base of a bowl (you will be eating from) add shredded jack cheese on top of the chips and pour the soup over the chips and cheese.
-Top off with avocado slices, cilantro and a squirt of lime.
Tips:
-Add more broth if necessary, several more cups can be added and the soup is still tied together nicely, just adjust the salt.
-I do not recommend overdoing the oregano, only a small measured teaspoon is all that is needed.
-The tortilla chips must be the kind of tortilla chips that do not fall apart easily, if you can't find tortilla chips from a Mexican grocery store you can take 4 corn tortillas cut them in strips and fry them in vegetable oil until crisp and use those instead.
-If you want to cut through some of the acidity from the tomato and make the recipe a bit creamy you can add sour cream on top once the soup has been served.
-Parsley is not a good substitute for cilantro, it has to be cilantro.
-Do not serve the bay leaf, I usually leave it in the soup pot or pull it out when it is time to serve.
-The star ingredient in terms of flavor and depth is the chicken broth :)
This tortilla soup is very similar to the tortilla soup served at 'El Torito' Mexican Restaurant.
These WHITE CHICKEN ENCHILADAS Will Become EVERYONES Favorite RECIPE, and LET ME TELL You, So Easy!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to share with you a super fast, easy and delicious WHITE CHICKEN ENCHILADAS Recipe, i promise you this recipe is going to have everyone asking for more! This is a recipe everyone loves and enjoys ???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Bake at 350 for 10 minutes or until cheese melts
PRO TIP!!!!
Prepare your own chicken for a even more delicious recipe
Ingredients:
For the sauce
3 tbsp butter
1/4 chopped onion
3 tbsp flour
3 cup chicken broth
10 oz green enchilada sauce or you can use hatch green chiles
8 oz sour cream
8 oz crema mexicana or table cream
4 oz cream cheese
Salt to taste
Rotisserie chicken(I used the breast of 2)
4oz hatch diced green chiles
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder or paprika
1/4 tsp ground cumin
White melting cheese
1 serving of love ????
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Recipes in Spanish :
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
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► Serving Bowls:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime
Quick and Easy Salsa Recipe - Homemade Salsa From Scratch
Our easy salsa recipe takes less than 15 minutes, is adaptable to your desired spice level, and lasts a week in the fridge. So skip the store-bought jar and make this homemade salsa instead! Fresh and canned tomatoes work in this recipe. When using canned tomatoes, we love fire-roasted tomatoes, which add a bit of smokiness to the salsa.
► PRINTABLE RECIPE:
⬇️ Recipe Ingredients are below ⬇️
► MORE APPETIZERS:
► BEST SALAD RECIPES:
• 2 (15-ounce) cans fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)
• 1/3 cup chopped white or sweet onion (half medium onion)
• 2 medium cloves garlic (2 teaspoons minced)
• 1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed
• 1 cup chopped fresh cilantro
• 1 to 2 medium limes
• 1/2 teaspoon fine sea salt, plus more to taste
⭐️ Serve with Homemade Tortilla Chips (here's a video):
► RELATED VIDEOS
• Pico De Gallo (Fresh Tomato Salsa):
• Roasted Tomatillo Salsa (Salsa Verde):
• Best Homemade Guacamole:
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El Torito Recipes
If you don't agree with our list leave a comment with your opinion! :)
El Torito Recipes
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1. El Torito's Salsa
2. Sweet Corn Cake
3. El Torito's Deep-Fried Ice Cream
4. Mexican Caesar Salad
5. Sizzling Beef Fajitas
6. El Torito's Tableside Guacamole
7. Chicken Enchiladas
8. Grill Fire-Roasted Tomato Soup