Trisha Yearwood's Chicken Tortilla Soup - Recipe Diaries (2024)

FAQs

How can I thicken up my chicken tortilla soup? ›

Incorporate Cornstarch

Mix cornstarch with a small amount of water to create a slurry. Slowly pour the slurry into your soup while stirring continuously. Allow the soup to simmer for a few minutes to activate the thickening properties of the cornstarch. Remember to whisk the soup well to avoid any lumps.

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

It's hard to pinpoint exactly the origin of tortilla soup, but it is generally attributed to Central Mexico and especially popular in Mexico City, where it was possibly born in the nearby state of Tlaxcala (which in Nahuatl means “land of the corn” or “place where tortillas abound”).

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Using too little seasoning

Reaching for something spicy without much distinct flavor, like cayenne, will result in a bland and spicy broth. Earthy spices like cumin and coriander are aromatic but not spicy.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “ the place where tortillas abound.” Tlaxcala was one of the first places where the Spaniards settled.

Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Chicken bouillon or bouillon de poulet is the French term for chicken broth.

Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.

What to eat on the side of chicken tortilla soup? ›

You can enjoy tortilla soup with many things, like tacos, burritos, and quesadillas. Mexican rice, chips with guacamole, roasted corn, black beans, and Mexican cornbread are also good choices.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes. If it is a powder, mix it with cold water and stir to make a smooth, lump-free paste, and stir constantly as you add it to the soup.

Make a Slurry with Masa Harina.

To make your slurry, combine equal-parts masa harina and room-temperature water in a small bowl, stir until dissolved, and then pour the mixture into your pot of chili and stir over low heat.

Something to remember when you're using cornstarch: If your sauce is quite acidic (like maybe it's tomato-based), the acid will cause cornstarch to lose some of its effectiveness as a thickener. In that case, you can substitute arrowroot or tapioca starch.