Chicken Tortilla Soup recipe?

I learned that Mr. Pie has never eaten Tortilla Soup and I aim to remedy that this Sunday. Does anyone have a good recipe to recommend? I thought I had one but I don't.

Thanks!

You cannot go wrong with Bayless' version.

Best,
Michael

eatchicago wrote:You cannot go wrong with Bayless' version.

Best,
Michael

I highly recommend using fresh lard for this recipe. It really elevates the soup. The first 2 times I tried this I used vegetable oil and the soup was fair. When I used lard from Paulina Market, it was ethereal and tasted the same as in the restaurant.

I'll second the Bayless, though I recommend using the minimally easier but just as tasty "Mexican Everyday" recipe. But if you do use the (close enough) linked recipe, I highly recommended buying a 15 oz. can of fire roasted diced tomatoes to use. Oh, and also, I've had better luck roasting the dried chile over an open flame for a few seconds, then chopping it afterward. And as for the chicken, toss it into the soup about five or so minutes before serving. And instead of queso fresco, maybe chihuahua or quesadilla, though the fresco is more like the recipe at the restaurant.

Vitesse98 wrote:I'll second the Bayless, though I recommend using the minimally easier but just as tasty "Mexican Everyday" recipe. But if you do use the (close enough) linked recipe, I highly recommended buying a 15 oz. can of fire roasted diced tomatoes to use. Oh, and also, I've had better luck roasting the dried chile over an open flame for a few seconds, then chopping it afterward. And as for the chicken, toss it into the soup about five or so minutes before serving. And instead of queso fresco, maybe chihuahua or quesadilla, though the fresco is more like the recipe at the restaurant.

Am I blind or is there no actual chicken meat in the Bayless recipe? If not, do I just boil two breasts with the soup and shred it after? Or is that too much bird? I think I did end up buying chihuahua cheese since I couldn't find queso fresco.

The chicken appears via the chicken broth.

I again suggest the recipe (that has actual chicken) in the "Mexican Everyday" book. Here it is:

http://www.delish.com/recipefinder/clas ... oup-recipe

It's quite easy and tasty, and you'll have enough dried chiles left over to make it several more times.