LittleRed
New Member
A couple weeks ago I was in Livingston, Texas, for work. There were a few different restaurants to choose from, decided on Patron's Mexican Grill. Definitely glad my coworker and I decided on it. It was so delicious for lunch, we decided to go back for dinner! My coworker had the tortilla soup for lunch and she said it was the best she ever had. I had the chicken enchiladas, and they were so flavorful! When we went back for dinner, I decided to try the tortilla soup. It was amazing! I've never made tortilla soup before, but thought I'd search the internet for ideas and create my own recipe. This is what I came up with. This wasn't the same as the restaurant's soup, however, was very delicious and the flavors were dancing on my tongue! If any of you have additional suggestions for this recipe, I am certainly interested! This made a good sized batch, I took some to my parent's and then divided up the rest for myself, putting some in the freezer for later.
Tortilla Soup
Olive oil
1 medium onion, diced
1 jalapeno, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
1 15-oz can tomato sauce
1 can diced fire-roasted tomatoes
2 cartons chicken stock
1 tsp chili powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp cumin
Salt and pepper
1 can black beans, rinsed and drained
1 can corn, drained
1 lime, halved, juice from one half for soup, the other half for garnish
1 rotisserie chicken, shredded
Corn tortillas, cut in strips
Cilantro, chopped
Asadero cheese, shredded
Sharp cheddar cheese, shredded
Monterey jack cheese, shredded
Sour cream
Avocado
Set the InstantPot to sauté, add the olive oil. When heated, add the onion, jalapeno, red and yellow bell peppers, and garlic; sauté until soft, about 3 to 5 minutes. Stir in the tomato sauce, diced tomatoes, chicken stock, chili powder, cayenne pepper, oregano, cumin, and salt and pepper. Set the InstantPot to soup and let simmer about 2 to 3 hours. Add the black beans, corn, lime juice, and shredded chicken. Continue to simmer. In a frying pan, heat the olive oil then add the tortilla strips and fry until crispy. Let drain on paper towel, sprinkle with salt. Set up the garnish bar with the crispy tortilla strips, lime, cilantro, asadero, cheddar, and Monterey cheeses, sour cream, and avocado.
Tortilla Soup
Olive oil
1 medium onion, diced
1 jalapeno, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
1 15-oz can tomato sauce
1 can diced fire-roasted tomatoes
2 cartons chicken stock
1 tsp chili powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp cumin
Salt and pepper
1 can black beans, rinsed and drained
1 can corn, drained
1 lime, halved, juice from one half for soup, the other half for garnish
1 rotisserie chicken, shredded
Corn tortillas, cut in strips
Cilantro, chopped
Asadero cheese, shredded
Sharp cheddar cheese, shredded
Monterey jack cheese, shredded
Sour cream
Avocado
Set the InstantPot to sauté, add the olive oil. When heated, add the onion, jalapeno, red and yellow bell peppers, and garlic; sauté until soft, about 3 to 5 minutes. Stir in the tomato sauce, diced tomatoes, chicken stock, chili powder, cayenne pepper, oregano, cumin, and salt and pepper. Set the InstantPot to soup and let simmer about 2 to 3 hours. Add the black beans, corn, lime juice, and shredded chicken. Continue to simmer. In a frying pan, heat the olive oil then add the tortilla strips and fry until crispy. Let drain on paper towel, sprinkle with salt. Set up the garnish bar with the crispy tortilla strips, lime, cilantro, asadero, cheddar, and Monterey cheeses, sour cream, and avocado.