• Soup on Sunday: Eva Longoria’s Tortilla Soup

    by  • 27 Feb ’11 • soup • 15 Comments

    When I am asked what I miss most about living in the States my answer is always, “Family and Mexican food. Good Mexican food.” My favorite being tortilla soup. I could eat it by the gallons! The truth is, my husband probably makes the BEST tortilla soup ever. Being in LA this week, I am craving Mexican food and good tortilla soup. I recently found Eva Longoria’s recipe and family secret for hearty Tortilla Soup. This is from Eva’s collaboration with celebrity chef and restaurateur Todd English. The two joined forces to open the Los Angeles hot spot Beso. The menu showcases her love of South American and Spanish flavors.

    6 whole Roma tomatoes
    1/2 cup olive oil, divided
    1 medium onion, diced
    1/2 bunch celery, diced
    1 pasilla chili pepper, diced
    1 jalapeño pepper, diced
    1/4 cup garlic, chopped
    6 cups hearty chicken stock
    1/2 cup lime juice
    1/2 teaspoon cayenne pepper
    2 teaspoons chili powder
    2 teaspoons ground cumin seed
    1 tablespoon paprika
    1 bay leaf
    2 boneless chicken breasts, cut into strips
    2 tablespoons fresh cilantro leaves
    Tortilla chips, avocado, jalapeños, and sour cream to garnish

    1. Preheat oven to 350 degrees F. In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and a pinch of black pepper. Spread on a baking pan and roast until light brown, 25 to 30 minutes.

    2. While tomatoes are roasting, in a stockpot over medium heat, sauté onion, celery, peppers, and garlic in remaining oil. Stir frequently until soft and translucent.

    3. To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.

    4. Remove roasted tomatoes from oven (peel should be falling off), and add to broth.

    5. Add chicken-breast strips and simmer 10 minutes.

    15 Responses to Soup on Sunday: Eva Longoria’s Tortilla Soup

    1. 27 Feb ’11 at 10:41 pm

      Yum. Borrowing this to make for the household this week. It will go nicely with one of the cooler evenings in this roller coaster weather we are having down South. Thanks!

    2. 28 Feb ’11 at 11:33 am

      Sounds wonderful, I will have to give it a try.
      Thanks for sharing, It is 4.30 am and I was not thinking about food until now … THANKS :)

    3. 1 Mar ’11 at 4:47 pm

      Oh yum how delish looking.

      Ronda I adore your new site!!

      I have an Artful Offering and great interview on my site.You will love it!

      Art by Karena

    4. Kelly
      4 Jul ’12 at 2:47 am

      I made this soup tonight. I used an immersion blender at the end to smooth out my tomatoes. I also used boneless thighs and cooked them in the broth. Took them out and shredded them. Thanks for sharing!

    5. Tifany
      3 Sep ’12 at 1:56 am

      OMG made this dish tonight and I LOVE it!!!! My husband loved it as well <3 going into the weekly meal recipes for sure. Super easy and full of flavor! THANK YOU!!!!

    6. carla
      6 Sep ’12 at 4:13 pm

      Im confussed on where the corn tortilla comes to play with the “tortilla soup?” its looks like strips of corn tortillas in the soup on picture

      • allthebest
        7 Sep ’12 at 10:06 am

        Yes, you garnish it with tortilla chip. This regional soup is associated with the American Southwest and uses ingredients commonly found in Southwest and Mexican cooking, including flour or corn tortillas. Searching the Google news archives doesn’t turn up any mentions of tortilla soup in the United States prior to the 1960s. The first mention found is a 1964 Craig Clairborne review in the New York Times in which he compares the tortilla soup at Focolare during the New York World’s Fair a bit unfavorably with versions found at restaurants in Mexico.

    7. laurelgribbell@yahoo.com
      2 Oct ’12 at 9:21 pm

      I’ve been to her restaurant and I HAD to make this to see it I could duplicate… My husband could not tell the difference! Thank you for posting..

    8. Lindsay
      28 Oct ’12 at 8:11 pm

      WAYYYYY too much lime juice. I had to add 4 extra cups of chicken broth to get rid of the overpowering lime flavor.

    9. Barbette
      31 Oct ’12 at 12:57 am

      The recipe I have you sauté tortilla in the spices. I think it’s Jane fox’s recipe.

    10. Mae
      17 Nov ’12 at 4:55 pm

      This was OMG delicious! Making it again this weekend. I wasn’t sure about using that much lime juice, but this recipe is PERFECT! Thanks!

    11. 25 Nov ’12 at 5:20 pm

      Thank you so very much. I’m living in Holland right now but lived most of my adult life in Texas. I so miss Tex/Mex. Going home for Christmas and MiCocina is my first stop. Have a wonderful day!!

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