This is an episode from “Qualifirst Cooking with Kimberly” – http://Qualifirst.com – with web chef, Kimberly Edwards, from http://CookingWithKimberly.com * R…
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Question by Ryder McPherson: Tortilla soup recipe WITHOUT TOMATOES. NO tomatoes?
I had tortilla soup at Las Palmas in La Paz, Mexico. I know there is Panela Cheese, Anaheim Peppers, Avacado, Beef Broth, and crispy tortillas. The waiter said there were no tomatoes in the recipe so I am looking for a similar recipe.
Every other similar question about this soup with “NO tomatoes” has been answered with a recipe which actually has tomatoes in it… please do not do this.
I have no interest in your recipe if it contains tomatoes.
To all others who thoroughly read through questions before answering, I thank you very much.
Has anyone mastered this soup?
Best answer:
Answer by Snow Angel
Okay, wow. You got me craving torilla soup! My mom makes the BEST.. but it has Tomato in it so I’m going to give you a diff recipe.
TEXAS TORTILLA SOUP (serves 6-8)
One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro. ~~
Tortilla soup tonight DEFIANTLY!
Know better? Leave your own answer in the comments!
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That looks great. I love ancho chilly powder. Never had piquillo peppers.
That’s interesting using tea instead of water to stock. I made a tomato
soup, but I added aged balsamic vinegar to it. Turned out really good.
Thanks Kimberly, love your videos
Absolutely! Yes, Ancho chilly powder is nice…it has a very distinct
flavor and lovely smell… Yes, this PX Vinegar I used for this recipe is,
in essence, like a balsamic, but made with a different grape & slightly
different method. It’s still dark, tangy & sweet. I’m sure your soup was
awesome! I’m glad you enjoy my videos! That keeps me going, deview123. 😉
Kimberly
El Pollo Loco’s Chicken Tortilla Soup
TEXAS TORTILLA SOUP (serves 6-8)
One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilan
find a freaking recipe and omit the tomatoes.
I usually use chicken broth, but beef broth would be good, if you’re not going to use any chicken. From there, you saute an onion, celery and the peppers with 1 clove of garlic for 15 minutes. Add probably 1-2 boxes of beef stock (low sodium). From here, you can add whatever else you want to it, like chicken, corn, tomatoes (which you don’t want). Let it simmer for a 5-10 minutes. At the end, add some corn tortillas strips, juice from 2 limes and 1/4 cup of cilantro. Top off with cheese, avocado, and crispy tortilla strips that you can quick fry in some veggie oil.
I have never eaten tortilla soup, with or without the tomatoes. Now I guess I will hvae to go try.