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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
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@ajconstantine3593
December 29, 2023 at 12:21 pm
I’m certainly not the first w this peeve, but if you speak fluent, ‘accentless’ English, then speak it.
It’s distractingly jarring (here, to the point of grueling) when they start in w that tired “Spanglish” wheeze. 🙄😖🤦♂️ I couldn’t even finish watching.
@workforit2270
December 29, 2023 at 12:21 pm
Cooked this about 8 times in the last 5 years. This is my family's favorite! So thank you. And yes this is on my favorites on YouTube.
@nancylippa5644
December 29, 2023 at 12:21 pm
Where are the measurements for the ingredients
@nancylippa5644
December 29, 2023 at 12:21 pm
Before placing tomatoes do you remove the skin or peel
@nancylippa5644
December 29, 2023 at 12:21 pm
Can you add corn
@nancylippa5644
December 29, 2023 at 12:21 pm
Did you add chicken
@cbpneuwright1517
December 29, 2023 at 12:21 pm
I add beans and corn plus chicken too
@cbpneuwright1517
December 29, 2023 at 12:21 pm
A Hatch green chile is the only way to go!
@crazybutcool5150
December 29, 2023 at 12:21 pm
So I guess you don't know how cancer starts…with burnt food. Not a good idea
@Belinda77ish
December 29, 2023 at 12:21 pm
I love Marcella… I miss watching her on TV, her recipes are delicious and easy to follow, never complicated. ❤
@SK-cm5mt
December 29, 2023 at 12:21 pm
I love the big window in the kitchen!!!!
@teannabell9945
December 29, 2023 at 12:21 pm
I would love to have a kitchen like that for when I get my own place
@henrypadilla7763
December 29, 2023 at 12:21 pm
Why no chicken
@DesertDigger1
December 29, 2023 at 12:21 pm
I'm going to make this, but I believe I'll add some chicken. Thank you.
@JesusRodriguez-hw1un
December 29, 2023 at 12:21 pm
Close but not quite
@michellepittsley4256
December 29, 2023 at 12:21 pm
You lost me at “blender”
@lovewillwinnn
December 29, 2023 at 12:21 pm
This is THE recipe I will use 👍👍👍👍🙌💕
@apophispnw5717
December 29, 2023 at 12:21 pm
You’re really trying hard with the pronunciation of “tortilla”
@scottab140
December 29, 2023 at 12:21 pm
🍴 Add fajita chicken over soup. Fajita seasoning:
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
@maribellemontero6119
December 29, 2023 at 12:21 pm
What about the chicken??
@otep062
December 29, 2023 at 12:21 pm
I'd definitely add salt