Tortilla soup is a dish that truly captures the heart of Mexican cuisine, bringing together a symphony of flavors and textures that I absolutely adore. If you’re someone who loves the zesty kick of salsa, the creamy richness of avocado, and the fresh burst of cilantro, then you’re already halfway to understanding why tortilla soup is so incredibly satisfying. Imagine all those beloved elements of enchiladas, but in a comforting soup form, enhanced with tender chicken and crispy tortilla chips. And yes, don’t forget the avocado!
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The Secret to Unforgettable Tortilla Soup: Don’t Skip Frying the Tortillas
What truly elevates Mexican Tortilla Soup beyond just another soup is a simple yet crucial step: frying the corn tortillas. This isn’t just about adding tortilla chips as a topping; it’s about using the very oil in which you fry the tortilla strips as the foundation for your soup.
By starting your soup with this flavorful tortilla oil, you infuse every spoonful with the warm, toasted essence of corn tortillas. This technique is what distinguishes authentic tortilla soup from its imitators and creates a depth of flavor that’s simply irresistible. The fried tortillas aren’t just a garnish; they are integral to the soul of this mexican chicken tortilla soup.
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Choosing the Best Tortillas for Your Mexican Soup
For the most authentic and flavorful mexican tortilla soup, your best bet is to use slightly stale yellow corn tortillas. Yellow corn tortillas are known for their robust texture and richer flavor compared to white corn tortillas, especially when cooked. While homemade tortillas are always a treat, good quality store-bought yellow corn tortillas will work wonderfully for this recipe.
The slight staleness is key because drier tortillas fry up much more easily and become wonderfully crispy. It’s even rumored that tortilla soup originated as a clever way to repurpose leftover tortillas! If you, like many, don’t typically have stale tortillas readily available, a simple trick is to lightly dry out fresh corn tortillas in a 200°F (approximately 93°C) oven for about 10 to 15 minutes. This gentle warmth is just enough to remove excess moisture, making them perfect for frying and transforming them into the star of your mexican tortilla soup.
