Learn how to make a Cream of Cauliflower Soup Recipe! Go to http://foodwishes.blogspot.com/2012/09/cream-of-cauliflower-come-for-soup-stay.html for the ingre…
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Question by Stacia: Tin Star tortilla soup recipe?
There was an awesome restaurant called Tin Star near Altlanta, and I adored their tortilla soup. It closed, and now the nearest location is Texas! Does anyone have this recipe or one close to it? There was something about it, some secret ingredient that I just haven’t been able to duplicate at home. 
Best answer:
Answer by Eileene
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined plate and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Know better? Leave your own answer in the comments!
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I laughed a bit too much for 4:28 LOL — Definitely making this. I’m a
soup freak. Keep teaching me Mr. Food Wishes!
Can’t agree with you more about the danger of conventional wisdom.
I tried this and added a sweet potato instead as well as carrots. It was
really delicious. And I used a veggie patty instead of bacon for the
Gremolata. Taste just as good. I crisped it up to the point of the
crunchiness of bacon. I also added garlic to the topping. So good.
can’t wait to try this – btw : i agree about conventional wisdom being
dangerous
Great chef!!!!!!
I can’t get celery here where I live .what can be substituded?
you sir, are the bestest!
I tried this tonight, but using broccoli instead of cauliflower and chive
instead of parsley —my pantry was a little short of some ingredients—. The
result was spectacular and delicious.
Thank you very much for sharing the great recipe!
Chef John is awesome! He is hilariously funny and makes fool proof heavenly
delicious recipes! You are my favorite chef!
Yum, Yum !!
I fall in love with a soup <3
This was a very delicious soup, we loved the flovours , thx u!
I made this tonight it was hella good
Had this night before last for dinner 😉 it was sooooo delicious that I
ate it for breakfast yesterday and today! But now it’s all gone ;-(
I made it, I ate it, I loved it. Thanks.
You can’t break a soup, but you CAN burn it!
Chef, how much did that immersion blender cost? Thanks.
Without the bacon it’s already good!!
Just made it! YUM! all’s I’ll say! Thanks for posting!
Ooppss haha
I am so going to make this with brocliflower >_>
Awesome! Thanks for the recipe this video helps alot!
*applaudes* This is one super-model looking soup!
“Remember earlier when I told you you can’t break soup? That was just a lie
to instill confidence.” I burst out laughing!
Can you refrigerate the gremolata? And if so, how long is it good for? I
made your ham and potato soup for the in-laws, they loved it – I now have a
request for seconds. Thanks for the great, simple recipes!
Ingredients
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Thank you…………!!!!