Trisha Yearwood's Chicken Tortilla Soup – Recipe Diaries (2024)

FAQs

Where did chicken tortilla soup originate? ›

Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

Sometimes all your soup needs is a little more time on the stove. Allow your chicken tortilla soup to simmer uncovered for an extended period. The heat will help evaporate some of the liquid, naturally thickening the soup. Remember to stir occasionally to prevent the soup from sticking or burning.

What do you eat tortilla soup with? You can enjoy tortilla soup with many things, like tacos, burritos, and quesadillas. Mexican rice, chips with guacamole, roasted corn, black beans, and Mexican cornbread are also good choices.

To the Mayas, Aztecs, and Incas, where corn was one of the most important ingredients in their food. The vital role of corn in native culture is what later brought us the tortilla, and eventually, tortilla soup. Tortilla Soup was born in the state of Tlaxcala near Mexico City.

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You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Soup is tough on a low sodium diet. It's one of the Salty Six, foods identified by the American Heart Association as being very high in sodium.

Spices. For this soup, you will need paprika, chili powder, cumin, and salt. These spices give the soup depth and flavor. Without them, the soup would be bland and taste nothing like the traditional chicken tortilla soup you remember.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

How do you make soup creamier and thicker? ›

Chicken tortilla soup may be stored for four to five days in the fridge. If you're planning to enjoy leftovers, we recommend omitting the tortilla strips from the soup so they don't become soggy. Instead, add fresh tortilla strips to leftover chicken tortilla soup after reheating, just before serving.

In the Mexican tradition, tortillas are cooked on an earthenware plate called comal, that guarantees a deep cooking and that doesn't need any use of fat. If you don't have comal, you can use a cast iron or an iron plate heated to high temperatures.

In American popular culture, though, chicken soup remains the quintessential Jewish comfort food and a symbol of homemade Jewish cuisine that members of the community long for. So much so, it's easy to forget that the origins of this Jewish staple are actually found in ancient Greece and China.

Tortillas have been around for thousands of years. Mayan legend says that the first tortilla was a gift. As the story goes, a peasant invented the corn tortilla as a present for his hungry king over 12,000 years ago. In the ancient highlands of modern Mexico, tortillas were a staple in both Mayan and Aztec diets.

The quesadilla was invented in Sinaloa, Mexico. However, it quickly spread throughout Mexico and eventually became popular in other countries, including the United States.

Both types of tortillas originated in Mexico, where they are considered the national bread and are consumed with other food such as beans, meat, and vegetables. Tortillas, traditionally, are homemade, prepared on a daily basis, and consumed fresh.