Thursday, October 8, 2009

Tortilla Soup Made by a Northerner

tortilla soup2

Since we live in the Northeast, Tortilla Soup is not a big thing here.

My friend Suzanne is a transplant from Houston, and now lives in Georgia.
She is a real Southern cook. She always made great biscuits and introduced me to a restaurant in Dallas called The Mansion at Turtle Creek.

She always made the executive chef Dean Fearing's Tortilla Soup, and it was always so delicious. Fearing has since moved on to be the head chef at The Ritz Carlton in Dallas, but his soup lives on!

I am sure everyone has their own version, using fresh tomatoes, canned chilies, different garnishes, etc. It's all good.

Here is the original Mansion recipe. I made some changes to the recipe and will note them.

Mansion at Turtle Creek's Tortilla Soup:

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote (or 1 tablespoon chopped fresh cilantro)
2 onions, chopped
2 cups fresh tomato puree (I used 2 cans of 14 oz. of fire roasted tomatoes w/ juice)
1 tablespoon cumin
2 teaspoons chili powder
2 bay leaves
2 quarts chicken stock
I added a cup of frozen fire roasted corn from Trader Joe's

Salt to taste
Cayenne pepper to taste (I used a chili in adobo sauce)
1 cooked chicken breast, cut into strips

garnishes: (use as many as you like!)

1 avocado, sliced or cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into strips and fried crisp (I used Tostitos lime flavored tortilla chips!)
squeeze of fresh lime juice
fresh cilantro

In a heavy dutch oven, cook your onion, chopped corn tortillas & garlic with cumin, chili powder & chili in adobo sauce. Cook until onion is softened.

Now add your can of fire roasted tomatoes, chicken stock, corn, bay leaf & cilantro.
Bring to a boil, then reduce and simmer for about 20 minutes.

Add your cooked chicken at the end.

Garnish with fresh cilantro, a squeeze of fresh lime juice, some tortilla chips, avocado or cheese (or whatever YOU like!).

* This soup has been on the menu at the restaurant at The Mansion on Turtle Creek since it opened in 1985. According to executive chef Dean Fearing, “When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's desire.”


Kate said...

Thanks for this recipe.
I've been looking for a chicken tortilla soup that has corn tortillas melted right into the stock.
I had a bowl of it at a restaurant and have been looking online since.

kat said...

I've never made these either, I guess that's part of being a Northerner as well.

Proud Italian Cook said...

I have a soft spot for those fire roasted tomatoes and the grilled corn, so I like your additions. It's going to be a very cold weekend here, this would be perfect!

Foodie with Little Thyme! said...

We have the Mansion's cookbook and I can honestly say that this is amazing soup. I like the changes you made to the recipe.

A Feast for the Eyes said...

I make almost the same recipe (I blogged it last year) and this is one of my favorite comfort foods. Now you triggered my craving for it.
Mexican penicillin!

Bob said...

Looks good to me! Heh, you're right I don't think I've ever seen tortilla soup on a menu in Boston...

Karen said...

Looks pretty good for a Northerner ;)

Ciao Chow Linda said...

I must confess I've never eaten tortilla soup but often wanted to try it. You've given me the incentive. I like to use those fire-roasted tomatoes too - nice tweaks you made.

Sophie said...

Sounds very tasty and authentic. Tortilla soup is great to serve when friends are over because it's so colorful and pretty, but it's also a comfort food! yum.

doggybloggy said...

looks good to me - but you always make good looking things!

Rosa's Yummy Yums said...

That soup looks so colorful and mouthwatering! A wonderful dish!



The Japanese Redneck said...

How funny, I thought just yesterday that I wanted to make a pot of tortilla soup.


lisa said...

Your soup looks delicious, and great choice of a recipe! I believe this recipe was the first one I ever used for tortilla soup. Love it.

Lori Lynn said...

One of my favorites. Yours looks excellent. Years ago we traveled down the west coast of Mexico and stayed at a lodge in a little town called El Fuerte, I have been making mine like theirs ever since that trip. They do not use tomatoes, so the soup is not red, unlike most recipes. It uses green chiles and panela. Hey...It's all good!

we are never full said...

you know what, we love this soup too... we use goya tomato sauce in ours. it has cilantro and other spices in it and really adds something that other tomato sauces don't. here it is:

Culinary Cory said...

I've had soup on my mind lately. Just made chicken noodle over the weekend. This looks yummy.

BTW: Remember your Spinach & Artichoke Dip that I posted awhile back? Well, I'm going to be making it for a charity event I'm catering this weekend. I'll be sure to let you know how it goes.

Catherine said...

I'm a Dallas-ite (sometimes embarrassed to admit it) but we have GOOOD tortilla soup here.

I have never enjoyed it at the Mansion or the Ritz, but if this recipe made it all the way to you Stacey, it's got to be good. Can't wait to try it.