tortilla soup?

Question

i need the history of it (not the movie, the actual soup) if someone can give me the site or knows the history of it themselves, it would help very much :]

Answer 1

Tortilla soup:

A “southwest” soup, using Mexican ingredients.
Tortilla soup has (again) many variations, but will generally be made with chicken or vegetable stock. A variety of vegetables such as tomatoes, sweet or hot peppers, celery, onions, or avocadoes are
cooked together; then poured over a bowlful of crisp-fried corn tortilla fragments.

I think it was actually a way to use leftover tortillas.

Corn tortillas are the daily bread of Mexico. Since they go stale rather quickly, means were needed to not waste the leftovers. Enchiladas, casseroles, and tortilla soup are the three main ways to utilize them. Reminiscent of the worlds most famous bread topped soup, French onion, tortilla soup is timeless and classic. It can be presented as a simple dish or dolled up to make an impressive main course.

Answer 2

I don't think there is much of a history about it. Maybe some housewife had chicken stock, left over tortillas, tomatoes and decided to mix everything. It is not, definitely, considered high cuisine in Mexico, despite the fact that, when well done, it is a very tasty soup.

Answer 3

Max and Erma's has the best tortilla soup

sorry when I google tortilla soup I get the movie... good luck

check out www.thefoodnetwork.com

Answer 4

I don't know the answer, but I just found a great sounding recipe for one.

Tortilla Soup
Ingredients:
Broth:
1 white corn tortilla
3 guajillo chiles (see Notes)
2 ancho chiles (see Notes)
Vegetable oil for frying tortillas
1 tomato, coarsely chopped
1/2 teaspoon minced garlic
1/4 white onion, coarsely chopped
1 quart chicken stock (see Notes)
Salt and pepper, to taste
Garnish:
6 (6-inch) white corn tortillas, halved and cut crosswise into 1/2-inch strips
1/4 pound queso fresco, crumbled (see Notes)
4 ounces sour cream
Directions:
Broth: Remove seeds and membrane from chiles.

Heat oil in deep fryer, heavy skillet or Dutch oven (be sure not to fill more than halfway) to 350 degrees. Fry tortilla for the broth (if necessary, cut into quarters to fit in the fryer), turning the tortilla frequently with a spatula or until crisp and lightly browned, 30 to 60 seconds. Drain on paper towels. Working in batches so as not to crowd the fryer, fry tortilla strips for the garnish in the same manner. Drain on paper towels.

Heat 1 tablespoon oil in a skillet over medium-high heat. Add chiles and fry, turning frequently to prevent burning, until fragrant, 1 to 2 minutes. Transfer chiles to a pot and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Transfer chiles to a food processor or blender. Add tortilla, tomato, garlic, onion and chicken stock (work in batches if necessary), and blend until smooth.

Strain soup into a pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.

To serve, divide tortilla strips among 2 soup bowls. Pour soup over strips. Garnish with queso fresco and sour cream.

Notes: Dried guajillo and ancho chiles, and queso fresco (a fresh Mexican cheese) are available in Hispanic markets. For a vegetarian version, substitute 1 quart water for stock.
Makes 4 servings.

Per serving: calories, 423 (30% from fat); fats, 14 grams (6 grams saturated); cholesterol, 22 milligrams; carbohydrate, 61 grams; sugar, 1 gram; fiber, 5 grams; protein, 15 grams; sodium, 902 milligrams

Answer 5

i just know that its delicious!
~cam