Vicente’s Famous Tortilla Soup
Original recipe published by Mrs. Eudelia Herrera. Grand Prairie, TX 1987. Ms. Herrera was a 2nd generation Mexican-American. This is her family recipe. Authentic and Delicious.
Vicente went to school with Ms. Herrera's daughter and was forced to be her date during her quinceanera. He had to attend dance rehearsals and perform a choreographed dance to a song sung by Selena. He hated every moment of it.
This traumatic experience, which still haunts him to this day, is what gives Vicente the right to claim this recipe as his own and call it famous. Also, the avocado garnish was his idea.
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 tbsp oil
- 4 oz green chilies (canned & diced)
- 8 oz stewed tomatos (1 can)
- 2 cup broth
- 1 bouillon cube
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp worcestershire sauce
- 1 cup cheese (Monterey Jack, Cotija, Cheddar, or similar)
- 4 corn tortillas
- extra oil for frying
- bunch fresh cilantro (roughly chopped)
- 1 avocado (optional)
- 3-4 chicken thighs (optional)
Vegetarian Version:
Do everything except the chicken thighs.
Traditional Version:
Boil the chicken thighs in water until fully cooked. Drain. Either cut in to pieces or shred (with two forks), as desired.
Heat a soup pan to medium-high. Add:
- oil
- onion
- garlic
- green Chilies
Heat until onions become transparent then add:
- tomatoes
- spices
- broth
- bouillon cube
- chicken
Simmer on low heat for 1 hour (30 mins is enough. The longer it simmers, the more flavorful it becomes. Next day, the flavor is even better).
Tortilla Chips
Cut corn tortillas into strips. Heat oil in a frying pan. Fry the corn strips until crispy.
Garnish
Serve the soup with tortilla strips, cheese, avocado slices, and chopped fresh cilantro.