“Well Rosita, what are you going to do with those wonderful Homemade Corn Tortillas you made from your recipe post yesterday?” you ask? Make Tortilla Soup, I say! If you are wondering who the heck is Rosita? Then check out my funny Mexico story in yesterdays post, and find out. I’ll have to do the 23&Me test, to see if this ‘lil Irish girl has any Mexican in her!
Am I using the holiday to promote my blog you say? Well sort of, but who doesn’t love Mexican food. Did you know that Cinco de Mayo is not the celebration of Mexican independence, as so many of us think? No, that happened 50 years before the victory over France in 1862 in the Battle of Puebla during the Franco-Mexican War. I think Napolean was involved too. Okay enough history, let’s cook.
Here are a couple of tips when cooking Mexican:
- chop up those cilantro stems too, it’s where most of the flavor lives!
- spice this soup up with some chopped chipotle peppers in adobo sauce
- if you have leftovers, toss all the garnishes in the pot and you have an even better soup the next day!
I concocted this recipe years ago after going to a fabulous Mexican restaurant in Chicago, Cafe El Tapatio. Oh geez, the food was good (hope it’s still is!), and salsa to die for. Thanks to my dear friend Amy for introducing me to this wonderful restaurant. Now, I just get to dream about it as I sit here trying to ‘crack the code’ on all those great dishes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Stove top
- Cuisine: Mexican
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 2 stalks celery (finely chopped)
- 4 cloves garlic (finely chopped, use more if you’d like!)
- 1 28 oz. fire-roasted tomatoes, crushed (such as Muir Glen)
- 6 tablespoons cilantro (chopped)
- 2 teaspoons dried oregano (Mexican if possible, you can find it at Penzeys)
- 1 tablespoon chili powder
- 8 cups chicken stock (2 boxes)
- 4 cups beef stock
- 1/2 cup masa harina
- 1–2 limes (juiced)
- 5–6 links good spicy chicken sausage (such as Bilinski’s) (grilled then sliced thin)
- 4–5 boneless chicken breasts (grilled then torn into strips)
- 1 avocado (peeled and sliced)
- 8 corn tortillas (hopefully homemade!) (cut into strips)
- 1 lime (cut into wedges)
- 4 oz. jack cheese (shredded)
- 3 cups white or brown rice (cooked)
- 3 tablespoons cilantro (chopped)
- Heat a large dutch oven to medium-high, add olive oil and saute the onion for 6-7 minutes. Add celery and saute another 5 minutes, then add garlic. Cook for about 30 seconds. Add the stocks and bring to a boil, then reduce to simmer.
- Measure out (about) 1-1/2 cups of the soup and add the masa harina, using a whisk, mix it well. We do this, so the masa harina won’t clump when you add it to the soup.
- Add the tomatoes, cilantro oregano, and chili powder and simmer for about 40 minutes, then add the lime juice.
- Have your guests grab a bowl and layer in all the garnishes they want. Then pour the hot soup over the garnish, add a little cheese and extra cilantro and let the fiesta begin. Ole!
It really is that easy. As long as you have the ingredients, all of this can be made way ahead of time, but hold off on slicing into that avocado until right before you eat, otherwise it will turn brown, and that’s ew. Be sure to make those delicious homemade corn tortillas, they really are so much better than any store-bought.
Keywords: tortilla sour, cinco de mayo, mexican tortilla soup, masa harina, homemade corn tortillas, chicken, cafe el tapatio, spicy soup