Tortilla Soup: the Ultimate Comfort Food
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- Опубліковано 4 чер 2024
- This classic recipe-a clear reflection of my time living in Mexico City-is based on the one in my first cookbook, Authentic Mexican, and the version we have served at Frontera Grill from opening day on. The depth and richness of the broth is what everyone comments on. The lively garnishes-crunchy tortillas, rich crema and cheese, creamy avocado, bold chile-have kept them engaged all these years.
If you don’t have cooked chicken, add 8 ounces of raw boneless chicken breast (cut into ½-inch pieces) to the simmering soup about 10 minutes before serving.
Here's the recipe!👇
www.rickbayless.com/recipe/to...
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00:00 Rick's Intro to Tortilla Soup
00:53 Browning Onions and Garlic
01:20 Chopping the Chiles
02:56 Adding the Chiles to the Pan
03:45 Blending the Soup Base
04:40 Frying the Soup Base
06:15 Rick's Tips!
07:27 Adding Epazote
08:09 Talking Tortillas
10:26 Frying Tortillas
12:57 Going over Garnishes
15:20 Building the Soup!
Can we stop and appreciate that serving plate and bowl??!? LAWD OH MY GOD
Love this soup and love yours. Last time we were in Chicago we did Xoco for breakfast, Topo for lunch and Frontera for dinner, but we didn't actually plan to do that, it just worked out as we were staying nearby. I remember the soup well.
Sounds like the perfect day to me.
My wife looks forward to layovers in o’hare so she can eat this soup! Forget everything you’ve ever thought about airport food. Top quality every time. A real treat.
I grew up in Chicago, but left in 1979, I've been in Texas almost ever since, so I'm practically Mexican now, LOL. But...when I was working, I flew United quite a bit and was forced to connect through ORD, and sadly never got the chance to get to Rick's place there, and when staying in Chicago a couple of times while visiting, foolishly tried to "walk in" to one of his restaurants in River North. Not happening. Sigh. But I'm ashamed to admit it, one of the best things I had at ORD was a breakfast pizza at Wolfgang Pucks, and also enjoyed Wicker Park Sushi (not the greatest I've ever had by far but better than grocery store sushi that's cropping up everywhere for sure. I mean, if your flight is going to be (inevitably) delayed by a few hours, some of the food there now beats the crap out of what I could get in the United lounge (cheese and crackers) for free.
There’s airport food, and then there’s Frontera at ORD. It’s on a different level. I’ve changed terminals multiple times just to eat there. Not the fastest food, but unquestionably the best.
I looooove Tortilla Soup and enjoy spending the time making it. I was always taught that you fry the tortilla's first, and use that oil as the base to fry your onions, garlic and chile and build the rest of the soup on it.
I served this to a Colombian friend and he was appalled at the idea of avocado and cheese in the soup. 😅 It's literally my favourite bit.
OMG, that’s the best bit! I love tortilla soup. It’s sooo good but a little hassle to make in my opinion. I love Mexican food. It’s good because it’s complex and everything is slow cooked.
I guess there are a lot of fun different ways to make it
Chef, I’ve had this delicious soup so many times at your restaurant in Orlando FL. Now at last you show us how to make it. My wife and I are so grateful to you for this recipe, and I’ll be making it this weekend 😍
Yes, he is the best Mexican food:(chef) of the world 🌎🌍😊.
When I recognize that he is an awesome Chef and represents in his dishes the authenticity of Mexican food, I disagree that he is the best for Mexican food… one of the best, absolutely. In Mexico I know at least 3 Mexican born chef who have won Michelin stars, and there are plenty more who are absolutely fabulous. In Ensenada you can find the best Mexican restaurant with excellent chefs who don’t yet have Michelin stars.
Carlos, you need to get out more. Is he the Anglo that has the best grasp of Mexican cuisine? Absolutely!
The best Mexican food chef?? Laughable. In my family I can assure you there are at least 10 who are better.
In central Mexico, like Mexico City, they call it Sopa Azteca (Aztec Soup).
I still want the recipe for the pork belly vermicelli that was served at XOCO. I used to go there weekly just for that soup. I’ll give this one a shot, anything Rick makes is delicious
Ouuu, that sounds delicious.
I have tried MANY different tortilla soup versions in Mexico. The variety is endless.
Come on, we have like 4 or 5 different types, that's all 😅
Now I want soup.:)
I made this at home with some extra Serranos and chicharrones and it was out of this world.
I know who Rick is living in Chicago but I didn’t know he was such a gifted teacher when it comes to passing on his knowledge.
I can’t wait to check out the rest of the channel
American dude here…..originally from Texas…..loved your PBS show…..retired for 8 years in Spain…..small coastal town. Some ethnic restaurants, but no MEXICAN ones. People ask what we miss in Spain……MEXICAN food!!!!
Yummy 😋 I put black beans and roasted corn in mine 😊 It’s so yummy 😋
I love adding yellow bell pepper to the puree, grilled shredded chicken, black beans, and corn to make it even more hearty, I’ve the original recipe and my version made it more times than I can count!
This is a goldmine of knowledge
Simple Chicken is so easy to make with meaty thigh bones, the boneless meat is a handy ingredient to keep for dozens of recipes.
Chicken Thighs are one of the most affordable choices today. Having quarts of stock in your freezer will transform your cuisine.
You got to start trying a bite after you show us the meal!! It's satisfying to watch you enjoy what you made! A lot of good shows do that and it's again, satisfying!!!
I've made so many different versions of this, can't wait to try yours. Even though I think I've made one of yours before years and years ago
I made tortilla soup just yesterday! Great midweek meal, very cost effective with a rotisserie chicken. Never tried making it with dried peppers, probably better than chili powder like i usually use. Never thought to use Epazote, definitely gonna have to give that a try.
Tortilla and Taco soup are both very delicious Thanks.🇲🇽🌮🧅🌶🧄🌯🇺🇲
You share so much of your knowledge... Thank you!
Sounds delicious and the presentation is lovely!
I've been loving Josh Weissman's non-traditional tortilla soup and Rick's recipes are always killer. Mixed them together today and it's just amazing. The traditional approach to toasting the peppers, onions and garlic then blending into a paste and frying the paste mixed with the rest of Josh's recipe which includes bacon, serranos and a broth fortified with corn cob. Fusion of traditional and non. Killer flavors!
I also sometimes cross w regular chicken soup, with carrot, celery etc, kitchen sink recipe..always so satisfying no matter the iteration..
Fantastic - as always!
Scrumptious!!
Love tortilla soup.
Thank you chef
Thanks Rick! My family always enjoys when I make your recipes. Have you thought about opening a restaurant in the Pheonix/Scottsdale AZ area? We would love it!
This looks outstanding! Chefs kiss to you Rick 👏 👏
So good❤❤❤
I make mine exactly as your recipe from your cookbook. It never fails. ❤
The tortilla soup at Topolobampo was 👌
I absolutely LOVE the tortilla soup at Frontera. Thank you for sharing your recipes and your love for Mexican food with us all Chef!
Made this today and while I didn't have the right chilis, I had slightly hotter ones, it was delicious! Thanks for sharing Rick!
Fantastical 😀😀😀😀😀
I went to a restaurant in a large casino/hotel once that listed "tortilla soup" as their soup of the day. When it arrived at my table, I was outraged. It was the previous day's chili with Fritos on top.
Yours looks MUCH better. 😊
Usually it’s just really salty tomato/chili powder broth with a few stale tortilla strips on top..yikes!
@@johncspine2787 I'm lucky I guess; the four Mexican restaurants I frequent most often all have versions that I like.
@@seikibrian8641 I used to live in San Antonio, there were so many great Mexican restaurants..there was a little cafe called Twin Sisters next to a fly shop, I’d go have breakfast tacos, coffee, then go sit next to an elderly man at the fly shop and learned how to tie flys..one restaurant had the best salsas, another the best enchiladas, another tacos etc etc..
You cook exactly like my grandma and since I moved so far aeay from her I enjoy watching you. You make great food thanks.🙏🏻🤟🏻
This is a dynamite soup. I think one of the first recipes I made from your book- Authentic Mexican Cooking, many years ago. I still remember its flavor. Absolutely quintessential Mexican.
Hes giving away his recipes.❤ im gonna make this 😂
It would be great to see Rick and his brother Skip, yes that Skip Bayless, do a show together and possibly bond over food and stories.
Only thing better than tortilla soup is pozole. Prove me wrong.
Uuuumm uuumm yummy yummy 😋👍🥣!!!.
Michelin star level.
This is an excellent soup! Still not sure why there isn't much albondigas love.
You should make " filabertos" chile renello burritos 🌯 !! IDK I'd you've had " filibertos " in Phx.... but you should!!
🇲🇽🥰🇲🇽. Ha probado la sopa de avena con caldo de pollo y perejil ? 🤪🤪🤪🤪👋🏼👋🏼👋🏼👋🏼
In small town Oklahoma; I’d have to scour the internet for these ingredients. I do love Tortilla Soup.
Canadian here, I forego the chilies and epazote, crema becomes sour cream. The rest thankfully is available relatively easily. I do a quick version of this and it works for me. Be well.
How do you eat it, with those long tortilla strips?
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I wish you had an outpost in Manhattan.
Thanks so much. For those of us who like numbers, what oil and at what temperature does it "shimmer"?
You want to use a neutral oil, like vegetable. We use rice bran oil, but any oil with a high smoke point will do for frying. The temperature you're hoping for is 350-360F, it is just hard to get a good temp reading on such a shallow amount of oil without touching the thermometer to the pan and getting a false number. -Allison, Rick's Test Kitchen Director
@@RBtestkitchen thank you.
This was so good. A question...do you use Mexican crema sour cream. Or Mexican crema table cream?
Sour cream/crema! -Allison, Rick's Test Kitchen Director
That broth looks so rich and delicious but can I use ancho chilies or guajillos instead?
Anchos would be closer to pasilla, i would skip using guajillo altogether for this one
Seconded! @@Bojoschannel Guajillo would give a much brighter flavor than you're looking for here, while anchos would add a lot of depth. -Allison, Rick's Test Kitchen Director
Hi Rick, Love your recipes and watching your videos but forever I have been trying to read what is written on the retablo's behind you on the wall but I can't figure it out. Every time I watch one of your videos I find myself being distracted from your instructions by trying to focus on the wall behind you. If you could, would you mind sharing the meaning of those? Muchas gracias !
Really wish i could get quality canned tomatoes here in Mexico instead of being stuck with roasting unripe fresh ones :(
You could always try canning a bunch yourself when they are in season.
Looks so good. Are those chillies very spicy? I can't eat anything "spicy" just "zingy."
They are not particularly spicy, but add a lot of flavor. - Allison, Rick's Test Kitchen Director
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Wow! As a Mexican born, I thank you for showcasing the excellence of authentic Mexican food! The soup looks amazing and not complicated to make. I’ve tried many versions in Mexico and they were all fabulous! Thank you Chef!
Nice but I can't get those ingredients. Ty
Is the chili dried or fresh?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Hi Chef I understand there’s a Mennonite community in Mexico. I wonder how Mexican food has evolved
in there own community. Have you ran into one of their Restaurants.?
Is there a vegetarian style of this soup?
Sure - you can make this vegetarian by using veggie stock and omitting the chicken. Adding beans, roasted sweet potatoes, or other fillings isn't traditional, but would make for a heartier veggie version. -Allison, Rick's Test Kitchen Director
To make this vegetarian, just use Better Than Bouillon No Chicken in place of the stock and Tofurky Chick'n for the, well, chicken.
Rick! I know you have wooden spoons. Metal on metal is pretty grating 😬
Today's dumb question for internet netizens - can the seeds be planted and grown?
You lost me at onion and garlic at the same time. My time is limited.