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Five-Star Restaurant's Chicken Tortilla Soup

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“I got this recipe from my brother-in-law who used to work at this wonderful restaurant. The recipe he gave me was for 4 times this amount. I reduced it and tested it twice with excellent results. It is the best tortilla soup I have ever had!”
READY IN:
4hrs 30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Stock: Use a 16 quart stock pot and bring everything to boil.
  2. Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
  3. Drain and reserve broth only.
  4. Save chicken for another use or you can shred it and put it into the soup.
  5. Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
  6. Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
  7. Cook until the tortillas are dissolved.
  8. Use a blender and blend the soup when it's cooled.
  9. Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

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