This hearty soup, which is suitable on warm spring days as well as cold winter nights, has been on the menu at The Mansion at Turtle Creek in Dallas since it opened 1979. 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. At home this soup turns a colorless family dinner into a participant fun-engaging healthy meal! For me, I bought the cookbook in 1987 that contained the recipe below and have made it many times for both family and guests! It is one of the best around! Credit goes to Chef Dean Fearling.
- 3 tablespoons coconut oil
- 4 corn organic tortillas, coarsely chopped
- 6 cloves garlic, finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 cup fresh onion purée
- 2 cups fresh tomato purée
- 1 tablespoon cumin powder
- 2 tablespoons chili powder
- 2 bay leaves
- 4 tablespoons canned tomato purée
- 2 quarts organic chicken stock
- Salt to taste
- Cayenne pepper to taste
- Fresh lemon juice
- Salt and pepper
- Chicken breast
- 1 cooked organic chicken breast, cut into strips
- 1 avocado, peeled, seeded, and cubed
- 1 cup shredded goat/sheep cheese
- 3 corn tortillas, cut into thin strips and fried crisp
- Preheat your oven on bake to 375 degrees.
- Prepare the chicken for cooking. Cut a small hole in the lemon and squeeze the juice onto the chicken breasts. Then season with salt and pepper evenly.
- Cook the chicken breast. Lay the chicken spaced evenly on a broiling pan or in a baking pan. Allow to cook for 20 to 25 minutes.
- Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and cilantro over medium heat until tortillas are soft.
- Add onion and fresh tomato purée and bring to a boil.
- Add cumin, chili powder, bay leaves, canned tomato purée and chicken stock. Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Advance Preparation: Soup may be made 1 day ahead and gently reheated before serving.