Tortilla SoupI have been hearing a lot about this soup so was interested to see the ingredients and taste the end result. The soup came together very quickly with the help of a store bought rotisserie chicken and pre-seasoned boxed rice. The soup is rich with a nice texture and flavour. It does have a nice punch of heat to it as well. I was warned ahead of time the soup was spicy. I didn't find it too spicy but my husband did. I will be tinkering with the recipe (see my notes below) to make use of my home canned foods and tone down the heat a little. Otherwise this soup is a real keeper!
I have not seen RO★TEL tomatoes here in our neck of the woods of Ontario but can easily buy them in the US. These are diced tomatoes with green chilies and spices so I'm going to try to develop a recipe for canning these at home. One more home canned tomato product is always a good thing!
Tortilla Soup
source - DS & future DIL
900 ml chicken broth
900 ml beef broth
1 whole rotisserie chicken (store bought)
2 - 10 oz cans RO★TEL tomatoes
1 c tomato sauce
2-3 limes, juice only
2 tbsp fresh cilantro
2 tbsp cumin
2 tbsp cayenne pepper
1 ½ tsp Worchestershire sauce
1 box Uncle Ben's Spanish rice
12 oz Mexicorn
1 can green chilies
2 tbsp garlic
1 Spanish onion, chopped
½ pint whipping cream
shredded Monterey Jack cheese
crushed Doritos
sour cream
Cook rice per instructions on box. Cut the chicken from the bones and cube. Chop onion, garlic and cilantro. Combine all ingredients but the cheese, Doritos and sour cream in a stock pot. Bring to a low boil, reduce heat and let simmer about 20 minutes. Ladle into bowls. Sprinkle shredded cheese and Doritos on top. Garnish with a dollop of sour cream.
My Notes: This quick, easy to make soup is quite tasty with a good punch of heat as is. It can be modified to use homemade broths, tomato sauce, rice and pre-cooked chicken. I think a bit of parsley would be a nice touch and perhaps use Maggi instead of Worcestershire sauce. A nice aged sharp cheddar would go nicely to top this soup.
Enjoy!
Garden Gnome
©2007
Here in Central Texas we don't use any beef broth in it and make it a lot chunkier. We put in big chunks of potato, carrot, celery, onion and corn still on the cob (all of them about 1-inch chunks at least). It's usually made like a very homestyle chicken soup and it's served on top of the cooked rice. You put the rice into your soup bowl, ladle the soup and a lot of broth on top and then you add the spicy heat yourself afterwards by using fresh pico de gallo or jalpenos on top of the cilantro, chip strips and cheese. A couple of slices of avocado and a dollop of sour creme (creme fresh) on top are usually added also.
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This soup appears to have many versions. Future DIL said as the recipe went through her family other ingredients were added. Very interesting!
ReplyDeleteyummmmmm - looks wonderful!! Thanks for posting the recipe. I hope you'll post the Rotel clone when you figure it out. I've never had them and would love to can some as I have some recipes that call for it.
ReplyDeleteAs always - THANKS! :)
Thanks tweezle! I will certainly post the RO*TEL clone. I'm sure it will can up nicesly.
ReplyDeletethanks.
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