Max and Erma’s Tortilla Soup Recipe (2024)

FAQs

How do you thicken tortilla soup broth? ›

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved.

Contrary to Pozole, Tortilla Soup is not a celebratory but an everyday soup. According to some archeologists, the soup dates back to the prehispanic days. The story goes that it was first invented in the state of Tlaxcala, which in the Náhuatl means the place of tortilla abundance.

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.

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.

Stir in Coconut Milk

You can easily add coconut milk to your broth to get that craveable creamy texture. Stir it in at the very end and let it simmer for a short period of time.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Add Acid: Acidic ingredients like lemon juice or vinegar can help balance the heat. Start by adding small amounts and adjust to taste. Add Sweetness: Sweet ingredients like sugar, honey, or maple syrup can help counteract the spiciness. Again, add gradually and adjust to taste.

Double up your corn tortillas on your tacos.

Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.

Tortillas have been a fundamental part for Mexicans because it is what accompanies most of their dishes, it has always been part of their traditions and gastronomic culture.

Who invented tortilla soup? ›

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.

Storage Instructions

This easy tortilla soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.

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.

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly.

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.