Fry
Rick Bayless' chicken Tortilla Soup with Shredded Chard
Popular on Food52
12 Reviews
samanthaalison
February 11, 2019
We liked this but not as much as the Cooks Illustrated one we've made in the past. I loved the complex flavor that the pasillas brought to the broth and would probably add those in the future. I didn't like the fried pasillas as topping - they were bitter and not very crunchy. I prefer to bake the tortilla strips anyway. I also disliked the big chunks of onion in my soup, but that's definitely just personal preference.
Michael M.
May 1, 2014
Fantastic! Follow the recipe to the tee, which I seldom do. I'm in an amateur chef competition this week doing a Stilton/Cheddar Cheese soup, and wish the program had already not gone to print. Really good. Looking forward to next year!
RavensFeast
April 5, 2014
Rick Bayless's "Mexican Kitchen" has been a favorite cookbook amongst hundreds on my shelf for years. And this recipe is undoubtedly the one that gets the most use. I love the addition of chard to this classic recipe as well as the deep flavors of the roasted and fried tomatoes, garlic and chilies. If you really want to cook up the most flavor here, don't skip blistering the tomatoes in place of canned. I've always opted for a crumbly/salty cotija or queso fresco in lieu of melting cheese.
Tebay
January 14, 2014
Quite a bit of prep, but this was absolutely delicious. Amazing, bright flavors. I like to put cubes of queso fresco in this kind of brothy soup - they soften but don't melt. I'll definitely make this again.
za'atar
June 11, 2013
This soup has a really interesting flavor, but it's not something I would necessarily describe as "delicious." I enjoyed eating it in small portions, but our family of three had a hard time finishing a half-recipe. Because the soup is a bit labor-intensive and I preferred a smaller serving size, I would definitely make it again, but only for some kind of dinner party.
jasonnewyork212
March 3, 2013
Made this today. Sensational. So rich and interesting. It's a must try.
See what other Food52ers are saying.