A genius trick for making the most satisfying bowl of tortilla soup.
This isn’t surprising because it is the ideal soup for slurping when it’s cold.
It’s hearty, warming, nourishing, and easy to make.
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Over two million readers have made Simply Recipes’Chicken Tortilla Soupover the years.
Tortilla chips aren’t merely a garnish for this soup.
It’s an easy way to coax flavor out of corn tortillas into the soup.
Sally Vargas
Freshly fried tortilla chips won’t disintegrate in the soup as quickly as store-bought or baked tortilla chips.
The payoff is huge!
Next time you make tortilla soup, grab a bag of fresh corn tortillas instead of tortilla chips.
Coco Morante
I prefer to cut the tortillas into strips before drying them out.
Save time and slide them into the cold ovenit’s fine to preheat the oven with the tortillas inside.
Start the timer when the oven reaches 200F.
Yellow corn tortillas are studier and have a richer corn flavor when compared to white corn tortillas.
And the flavor is heightened when the tortillas are fried.
This is not the time to grab a sip of water or do the mambo around the kitchen counter.
Two grains, a pinch, or make it rainthe amount of salt is up to you.
