Rick Bayless' Tortilla Soup with Shredded Chard
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LittleKi January 10, 2014
The day after Thanksgiving, I had friends over and served the version of this soup on the Frontera Grill website but with turkey and turkey broth. My guests literally picked up the pot and drained the dregs into their bowls. I haven't tried it with chard, but I will now! RB taught me the joys of beans and greens!
Kristen M. May 3, 2012
I'm sorry for my delayed response -- thank you all for your lovely comments. Hope you like the soup! It's a good one.
Panfusine May 3, 2012
made this last weekend, it was fabulous..not just the taste, it was gorgeous to just look at. The flavor deepens beautifully the next day.
chefgrlardee April 30, 2012
I made this last night and it was really easy and good. I did add pieces of avocado to the soup and the lime gave the soup a nice kick. Will definitely make again.
Joanne L. April 30, 2012
Tortilla soup for 2012 sounds great, but I recall, back in the 80's when we used to get a creamy, tortilla soup at a Mexican restaurant on the upper east side in Manhattan. I don't remember the name of the restaurant, don't remember anything about it, but only remember the tortilla soup that I've never found anywhere else. Does anyone else remember it?
Fairmount_market April 28, 2012
Thanks so much for posting this. I'd recently been hunting around for a good tortilla soup recipe and this sounds like the one to try.
gingerroot April 27, 2012
Thank you, Kristen! As usual, another genius recipe that I have to make right now. Or very soon. I'm thinking this may be THE soup that all the eaters in my family (with all of their palate quirks and requirements) love.
Panfusine April 27, 2012
I'm on the verge of virtually giving you a big bear hug *HUGS*!! Been searching my head off for a good tortilla soup recipe.. (vegetable broth would make this a splendid vegetarian soup).. thanks so so much!!
cookinginvictoria April 27, 2012
So happy to see this recipe featured as a genuis recipe! This is a regular dish in in my kitchen rotation. I make it for weeknight family suppers and I have made it for dinner parties. Kids love it because it is not spicy and they can add their own garnishes, and adults enjoy it because of the smoky, interesting flavors --- such a great use for pasilla chiles. Highly recommended!
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