tomatotortillaMexican crema

Tortilla Soup

Tortilla Soup

Sopa de Tortilla

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

3.75 from 8 votes

Ingredients

  • 3 guajillo chiles stemmed and seeded
  • 1 pound ripe tomatoes
  • 1 clove garlic
  • 1/2 cup roughly chopped white onion
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1 sprig fresh parsley
  • 12 corn tortillas cut into 1- to 2-inch strips
  • 1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
  • vegetable oil for frying
  • 8 ounces queso fresco diced
  • 1/2 cup Mexican style cream crème fraiche or sour cream
  • 1 ripe Mexican avocado halved, pitted, meat scooped out and diced

To Prepare

  • Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.
  • In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.
  • Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.
  • In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.
  • To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.
  • Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.

Comments

132comments inTortilla Soup

  1. Mary

    Jun 19

    Good morning, Patti,
    Does this soup freeze well?

    1. Pati Jinich

      Jun 20

      You can freeze the broth, but do not freeze once you added the garnishes 😉

  2. Paty Lyons

    Mar 23

    I have made this soup with your recipe ad it comes out just the way I remember it tasted back in Mexico. Thank you Pati

    1. Pati Jinich

      Mar 25

      My pleasure Paty! SO glad you liked it 😉

  3. Karen

    Mar 19

    I love this soup. I serve it leftover roast chicken breast, so it’s hearty, filling, and delicious.

    1. Pati Jinich

      Mar 20

      Perfect addition with the chicken to make it a full meal Karen, bravo!

  4. Regina

    Mar 17

    Yummy, mouth 🤤🤤
    I can’t wait to make it! Perfect for the cuaresma…I gave up meats (daily) until after Easter Sunday & this Tortilla Soup will be so tasty.
    Could I use veggie broth instead of chicken?!
    Thank you!!

    1. Pati Jinich

      Mar 20

      Absolutely Regina go ahead with the veggie broth, the chilies are what really give so much flavor to this soup, enjoy it 😉

  5. Barbara

    Mar 17

    Are the chilies you use in the tortilla soup dried or fresh?

    1. Pati Jinich

      Mar 20

      All of them are dried Barbara; the guajillos you are going to toast and then re hydrate for the broth and the anchos or pasillas you are going to quick fry from dried for the garnish. Enjoy the Sopa!

  6. Susan

    Mar 17

    This is beautifully all about the broth…

    1. Pati Jinich

      Mar 20

      It is actually yummy! Enjoy it Susan 😉

  7. Suzanne Nimitz

    Mar 17

    Hi Patti, are you familiar with the tortilla soup recipe from Mexico city?? where there are no tomatoes in the broth–just chicken broth, small pieces of chicken, avocado slices, , lime slices, tortilla chips, queso fresca, and other seasonings–oregano, cumin???

    1. Pati Jinich

      Mar 20

      Hey Suzanne, your recipe sounds to me a bit like Sopa de Lima, is it? Here my recipe 😉 https://patijinich.com/lima-soup/

  8. Julie

    Feb 05

    I can’t wait to make this! What do you suggest I serve this with for dinner?

    1. Pati Jinich

      Feb 10

      Tortilla Soup can be very filling, so I will suggest a light salad, how about this one Julie? https://patijinich.com/pati_2020/tomato-and-avocado-salad-with-queso-fresco/

  9. Michael in San Francisco

    Nov 20

    I tried this recipe. I thought I had guajillo chiles in the cupboard, but didn’t. So I substituted 2 ancho and 2 New Mexico chiles. The only other thing that I substituted was several sprigs of cilantro for the parsley during cooking. It was delicious. I will certainly make this again. Thanks!

    1. Pati Jinich

      Nov 22

      Great substitutions Michael, so glad you liked the soup!

  10. trav

    Sep 08

    So what is a Mexican Avocado?

    1. Pati Jinich

      Sep 17

      I just meant Avocado grown in Mexico, it could be a Haas or any other variety 😉

  11. Tom in Austin

    Sep 03

    Hola Pati, We really enjoyed the chile-tomato based soup. Nice depth. As a Tex-Mex home cook I did add a little comino, corriander, mex oregano, and chile tepin (for a kick of picante). Added deboned roasted chicken thigh meat and served as main dish. After tasting the base I would have added hominy but none in the pantry. Thank you for your great flavor ideas and preparation techniques. Love your attitude. Muchísimas gracias! Jesús es el Salvador!!! Adios!

    1. Pati Jinich

      Sep 06

      Thanks for the feedback Tom, glad to hear you enjoyed it 😉

  12. Diana Lechter

    Aug 22

    Que rico!!!! I’m going to be making it today. Besos

    1. Pati Jinich

      Aug 23

      Awesome Diana, hope you enjoyed!

  13. Anonymous

    Jun 09

    Very good

    1. Pati Jinich

      Jun 10

      Thank you!

  14. Ingrid from NJ

    May 06

    Thank You Pati, this soup is one of my favorites. It is soooo yummy, I will make it even In the summer soup is my favorite meal. love to your family, God bless…. Ingrid from NJ

    1. Pati Jinich

      May 11

      Thank you Ingrid, you know I love my sopas too 😉

  15. Merrill Shea

    May 05

    Hi Pati,
    I have heard that heirloom corn tortillas have much more flavor than the ones you usually find in stores. Do you happen to know where I can buy them?
    Thanks!

    1. Pati Jinich

      May 11

      Hey Merrill, heirloom corn is definitely delicious for preparing tortillas! I know they sell blue corn tortillas in grocery stores like Whole Foods and Trader Joe’s in case you want to give them a try 😉

  16. Cyndy F.

    May 05

    I can’t wait to try it. The ingredients are a little different than the recipe in your book.
    Do you favor one over the other?
    Thank you

    1. Pati Jinich

      May 11

      Not really Cindy, I just love Tortilla soup in general 😉 Which one you think you would prefer?

      1. Kyle Lowe

        Jul 13

        I’ve made both and I really like the use of Guajillo in this one as opposed to the chipotles in the book for what it’s worth.

        1. Pati Jinich

          Jul 14

          Thanks for your feedback Kyle, guajillos really give a lot of flavor 😉

  17. Leslie deer

    May 05

    Making the soup today! I can’t wait to try it❤️…love your shows Pati….we love to travel especially to Mexico. In these tough times your show lets us travel from our living room. I think there is a marathon of your shows this weekend on create….can’t wait…

    1. Pati Jinich

      May 11

      Thanks Leslie for watching; stay tuned because the new season premieres this Fall 😉

  18. EllenMarie

    May 04

    Hi Pati. I lovelovelove all your soup recipes. I’ve tried many of them. They’re easy to make, and packed with flavor. I can’t pass the dry chili aisle in my market (in mask and gloves) without putting something in my cart. The bags, however, are so big, and it’s just me, so how best to store the chilies? Freezer, fridge, or pantry? Thank you, Pati.

    1. Pati Jinich

      May 04

      I know Ellen, the same happens to me every time! Just store your dry chiles in the pantry in air tight bags or containers. Have fun!

  19. Lauriana Z

    Apr 24

    This is literally my favorite all time recipe. Now that we’re a bit in quarantine and getting fresh vegetables has become difficult in my area, can I substitute canned tomatoes or tomato sauce in place of the fresh tomatoes?

    1. Pati Jinich

      Apr 27

      Of course Lauriana 😉 In these difficult times we have to make do with what is available. Stay safe!

  20. Jenn

    Apr 23

    We love tortilla soup and it has been a staple in our house for years. However, recent dietary changes require us to avoid tomatoes. I know, heart breaking!!

    We can have tomatillos though! Could this recipe substitute tomatoes for tomatillos and how might that affect the taste?

    1. Pati Jinich

      Apr 27

      Hi Jenn, sorry to hear about the tomatoes! I think going for tomatillos would be way to risky because those have a really tart flavor. Why don’t you consider it doing all the toppings on chicken broth?

      1. Jenn

        Apr 29

        Thanks Pati, I will give it a go. Can’t go wrong with all of the toppings!

        1. Pati Jinich

          Apr 30

          Absolutely Jenn, enjoy!

  21. Linda

    Apr 12

    Happy Easter Pati!
    I am making this soup today. Thank you for introducing me to your recipes. The thing I love about This cooking is the colors and the freshness of the ingredients. It always makes me happy to try your recipes. I especially enjoy making the sauces with the dried chili’s. They look and taste so good and remind me of the beauty of the earth. Thanks.

    1. Pati Jinich

      Apr 16

      Thanks Linda! It makes me happy to learn that you enjoy my recipes 😉

  22. Mary E

    Mar 01

    Would Ancho chilis be milder than quajillos? ( I am sensitive to too much heat)
    Can they be substituted for the quajillos, in the soup, and, if so, are they toasted the same way?

    Thank you for your great recipes!

    1. Pati Jinich

      Mar 01

      Absolutely Mary, anchos are milder than guajillos and they have a very peculiar sweetness to them; perfect substitute for guajillos, go for it!

  23. Anonymous

    Feb 09

    Pati do you have other recipes to cite for us that use the rest of the dried guahillo chili’s that were in my bag from the market?

    The whole chili’s are just gorgeous!!!

    Anne in Chicago

    1. Pati Jinich

      Feb 10

      Hi there Anne! I have many recipes that use guajillo here in the website, but how about you try https://patijinich.com/pati_2020/almond-guajillo-and-garlic-flounder/ or https://patijinich.com/pati_2020/meatballs-in-guajillo-sauce/ to start?

  24. Melissa

    Jan 18

    Hi Pati! My husband and I watch your show every night and we love it! I’ve always wanted to try homemade tortilla soup so I knew your recipe would be the one!! It was so delicious! Amazingly flavourful yet simple to make. Thank you so much Pati!

    1. Pati Jinich

      Jan 19

      Oh thank you so much, Melissa!

  25. Robin the Shipwreck

    Oct 16

    Made this delectable soup last weekend…added a few Chiles Arbol, for some added ‘Ting-Tang’ and half shelf chicken broth and half homemade . I now have the wife Unit saying, “Mmmmmmmmmm”. (claimed it was better then a recent restaurant visit to ‘Mexican town’, SW Detroit.

    Going to use this base, and char the tomatoes, add some chicken, for the first Pozole of the season.

    Thanks for the inspiration, Pati!!!

    el caldo tiene todas las vitaminas!

    1. Pati Jinich

      Oct 16

      Enjoy the first pozole of the season, Robin!

  26. Judy

    Oct 14

    Delicious!! I wasn’t so sure because there were no added spices and since it was all blended till smooth, I was afraid it would just taste like broth. Because of that, I cooked tomatillos with the tomatoes, a few extra cloves of garlic, and then along with the chicken broth, added some corn, black beans and some jarred chopped jalapeño. Served with the tortilla strips, avocado and crema. SOOOO good! Thank you Pati! LOVE your show!

    1. Pati Jinich

      Oct 15

      Those some great additions, Judy, and I’m glad you love the soup and the show.

  27. Kelli

    Jun 15

    Made this tonight with some tacos , delicious soup and simple to make! Can’t wait to try some of your other recipes.

    1. Pati Jinich

      Jun 17

      Awesome! Thank you, Kelli.

  28. Chef Guy Leroy

    Feb 21

    ALL YOUR WORK AND RECIPES are awesome & Beautiful Mind like yours we love you xoxo

    1. Pati

      Feb 22

      Thank you so much, Chef Guy!

  29. Lolly Jeffreys

    Feb 19

    The first time I had tortilla soup was in Cabo San Lucas in Baja California. They thicken the broth with the fried tortillas strips. It was so yummy.

    1. Pati

      Feb 20

      Sounds super yum, Lolly!

  30. Jasmine

    Jan 18

    Hi Pati I’m making this soup as we speak! Super excited! How do you cut the ancho Chile into strips? While it’s dry or rehydrate?

    1. Pati

      Jan 23

      Oh you can cut them when the are dry, Jasmine.

  31. Gloria

    Oct 21

    Pati! Voy a intentar esta receta esta tarde para nuestra “Sunday evening dinner” en casa. Estoy segura que va salir ricissimo. El ano pasado estuvimos en CDMX y comimos una sopa de tortilla fuera de este mundo en un restaurant en a Roma, sobre Alvaro Obregon (ahorita no recuerdo el nombre). Intente replicarlo pero sin exito, haci que creo que tu receta nos va conquistar!

    Pati! I’m going to try out this recipe this evening for our “Sunday evening dinner” at home. I’m sure it will turn out deicious! Last year we were in Mexico City and we had a fabulous tortialla soup at a restaurant in the borrough of La Roma on Alvaro Obregon Blvd. (I don’t recall the name at this momen). I tried to replicate the recipe without much luck, think your recipe will win them over!

    1. Pati

      Oct 23

      Oh I hope that it does win them over, Gloria!

  32. Donna Wymer

    Oct 13

    I will be trying this very soon. I love your show and how passionate you are about cooking. You have a beautiful family and home. Can’t wait to try this recipe and many more!!

    1. Pati

      Oct 17

      Thank you so much Donna! Enjoy the soup.

  33. Kerry

    Aug 30

    Hi Pati, I love your show. My first attempt at one of your recipes was tortilla soup. It was utterly delicious. But, I’m a native Texan, so I like things hot. What peppers would you add or change to give the soup a little hotter twist?
    Thanks,
    Kerry
    PS I understand that your broader audience may not like the hotter recipes, but those of us in Texas and Mexico really do relish the heat. Maybe include a “hot version” in the recipes?

    1. Pati

      Sep 11

      Oh any peppers that you dare….you can always adjust my recipes to meet your spice needs 😃

  34. Glenn

    Aug 24

    Awesome broth I added black beans, corn and chicken

    1. Pati

      Aug 24

      So glad you made the soup your own, Glenn!

  35. Daisy

    Feb 21

    This soup is delicious! Thank you for this recipe! It’s even more perfect for the cold weather! Saludos, Pati, de Austin, TX!

    1. Pati

      Feb 22

      Thank you Daisy. I hope you are staying warm!

  36. Linda

    Jan 05

    This is a delicious soup. I used leftover broth to make a gravy for roasted chicken. Thank you Patti for your PBS show. I watch every episode at least 2 times.

    1. Pati

      Jan 08

      Thank YOU Linda!

  37. Ana

    Aug 12

    Hi Pati, one question, can I use guajillo powder if I cannot get the whole chile? ASO how many tea/tablespoons? Thanks again

    1. Pati

      Aug 14

      Hi Ana! You can use the powder, and I would try with 1 tablespoon first…

  38. Ana

    Aug 12

    Hi Pati,
    I am making this for Dinner tonight and am so excited! You inspire me and I love watching your Tv series, they are great. X

    1. Pati

      Aug 14

      Thank YOU Ana! Hope dinner went great!

  39. Betty

    Aug 02

    Pati!
    I have tried so many different tortilla soups receipes and yours hands down is the best!
    Thank you !!!!!!!

    1. Pati

      Aug 02

      Yay! So happy to hear that…thank you Betty.

  40. Richard

    Jun 27

    Made it last night with fresh tomatoes from my garden. Delicioso! Thanks for the recipe.

    1. Pati

      Jul 06

      Oh how fantastic…tomatoes from your garden must have made the soup extra good.

  41. Anonymous

    May 06

    Missing the preparation instructions.

    1. Pati

      May 08

      Fixed! Thank you for letting us know.

  42. Chuck Allred

    Apr 24

    Thank you for the recipe, Pati! I’ll be trying it this week!

    1. Pati

      Apr 24

      Super!

  43. JR

    Feb 24

    Hello from Houston Pati,
    I’ve been craving Tortilla Soup for a while so I had to try your recipe, let me tell you… it was awesome!!! that guajillo sauce mix was a hit, also the pasilla crisps were just the cherry on top. Bottom line, is the new family soup and “ojo” I am the only Mexican in the family 🙂
    Thank you for Sharing!!!

    1. Pati

      Feb 24

      JR thank you for sharing your story…I’m honored that this is your new family soup!

  44. Concerned Citizen

    Apr 23

    Hi Pati. Thanks for sharing your recipes! I haven’t made this soup yet but I read the comments and may add more heat. Since I began watching your program, I have learned how to cook the peppers on a comal or over the flame. And how to use the dried peppers. You have expanded my knowledge in ways pleasing to the palate. Gracias!

  45. Crystal

    Nov 13

    Pati,
    I’m really looking forward to making the Tortilla soup. I would like to make some to serve for dinner, and some to freeze for a rainy day. Would you recommend I freeze some of the puree before cooking or complete the recipe and then freeze? Thanks so much for sharing your recipes. They look so tasty!

    Best regards,
    Crystal

    1. Pati

      Nov 14

      Hello Crystal! I would ho ahead and complete the recipe and refrigerate or freeze after it is ready (and you let it cool). The only thing you do after you reheat is garnish!

  46. Teija

    Feb 24

    Pati, I am your biggest fan. I have a question. Tonight I made the tortilla soup and added chicken. But I must have done something wrong because it just tasted watered down. I looked back through the recipe and I am wondering if maybe the tomatoes were not supposed to be cut up before cooking? What else could cause this? I followed everything closely. I’ll also rewatch the show. I record all of them. Thanks, Teija

  47. Georgeanne

    Feb 11

    This tortilla soup recipe is a huge hit I our house! I substitute cilantro for the parsley and it works great! Patti watching you cook is entertaining because you can definatly see your passion for cooking! You are an inspiration!

    1. Pati

      Feb 11

      Thank you, Georgeanne! Glad everyone is enjoying the tortilla soup!!

  48. Josie

    Feb 01

    Pati,
    My family and I have been fans for a year now. Thank you for your love of food and cooking, you have made me a great cook and for that my family thanks you! One question though, every time I blend tomato, garlic and onion then cook it in oil all of eyes burn. Any ideas why that happens? Please help.
    Josie

  49. David Avila

    Nov 26

    Pati,
    Thank you for your show. Here in New England most people think that TexMex is all there is to Mexican food. My mother was Pennsylvania-German and not fond of cooking, so I grew up with a very limited number of items of Mexican food that she learned from my grandmother when living in Mexico City for a short time. You have been my go-to for good recipes to make. Unfortunately, I am my best taste-tester as my waistline tells me, but such is the price of pleasure. Thanks for your show and for your evident pleasure in sharing the cuisines of Mexico.

    1. Pati

      Dec 01

      Hola David, I’m so happy you are enjoying my recipes! Thank you for taking a moment to write.

  50. Janine Cline

    Sep 25

    Hi Pati!

    I really enjoy watching your show on my PBS Station on Saturday afternoons. I love how you take us on a tour of Mexico and tell in detail about all these spices and chili’s and about the Mexican Cuisine.

    Your Lime Pound Cake looked awesome! I am going to have to try that recipe.

    Take Care,

    Janine

    1. Pati

      Sep 26

      Thank you so much for watching, Janine! Let me know what you think when you try the lime pound cake.

  51. Laurie Anderson

    Jun 17

    I am trying to understand how to use piloncillo. I understand that it is natural sugar with all the vitamins and minerals that come with it naturally, and it is made into granuals. And can be used in place of white sugar cup for cup in a receipe. If your receipe calls for white sugar and brown sugar, how would I use piloncillo in that receipe? Can you help me understand how to best use piloncillo?

    Laurie

    1. Pati

      Jun 17

      Hola Laurie, You may substitute piloncillo for sugar, any kind, pretty much depends on what flavor and consistency you want. Here’s more info: http://patijinich.com/pati_2020/2009/11/piloncillo/

  52. Shiva

    May 31

    Hi Pati;
    Thank you for sharing all of your wonderful culture and recipes. It has made me to learn and how to cook my own culture food from my Mom and Friends who are all great cooks. They are great teachers. I live around the Boston area and I am having a hard time finding the Chilies that you use. I am Persian and was wondering if there was any connection between our two culutes? If there is what’s the connection and how? Thank you again for everything.

    1. Pati

      Jun 04

      Thank you Shiva! You can also search for the chiles, if they are dried, online. Of course there are connections between our cultures, many of the ingredients that Mexican cuisine, came from the Spanish (through the conquest and the colonial era) and they brought the influences they had gotten from the almost 800 years of arab rule, including plenty of ingredients and cooking techniques from Persia. Connections: everywhere!

      1. Sarah

        Jun 09

        Hi Pati,

        What needs to be adjusted in the recipe if we are using dried peppers? Thanks! So excited to try this!

        1. Pati

          Jun 11

          Hi Sarah, Nothing needs to be adjusted; I use dried chiles, too! Hope you do try it!!

  53. Grams

    May 28

    Fell in love with you when you were on Paula Deen’s show putting your blenders to “bed” – lol
    You seem so genuine & so real. You are so much fun to watch. I smile thru every episode I watch 🙂
    I loved the comments from your son’s journal about the love you share with your food, (don’t remember it exactly 😉 ), but so sweet 🙂
    I plan to use your Tortilla Soup Recipe, (+ chicken), to challenge my brother’s Tortilla Soup Recipe.
    I think I will poach the chicken. Any suggestions of what to add to the poaching liquid to bump up the flavor of the chicken?
    Thank for sharing your table & so much more with us.
    Love & Hugs to you & yours
    BE Well my BEautiful friend………..

    1. Pati

      May 29

      Thank you for your message, Grams! You’ll have to let me know how the tortilla soup fares against your brother. Maybe poach the chicken in chicken stock or broth to punch up the flavor…

  54. Janie Villarreal McClinchie

    May 14

    Hi Pati I made this soup for my family and it was a big hit! I have a question. If you want to make this spicer can I add more guajillos? My hubby said it could have been hotter.

  55. Laura Jakos

    May 13

    Hola, Pati!

    I watched your show for the first time recently and this episode was playing. I knew I just had to try the tortilla soup recipe. I did so tonight for some friends and my family and I have to tell you, I was so impressed by it! I was astounded by it’s simplicity but also how flavorful it was.

    Tonight we discussed other options for replacements to tortillas – in case I don’t feel like frying the tortillas. We thought maybe white rice would be good. Do you use this soup over anything else? Granted the tortillas really MAKE this soup come together, but how do you switch it up?

    Your show is so much fun to watch and your energy and enthusiasm reminds me of my cousins in Spain!
    Thanks!

    1. Pati

      May 14

      Thanks Laura! Of course you can switch it around. First of all, you can bake, and not fry the tortillas. Also, you can add rice as you suggest, either white or brown. Another option, that would make it more hearty, is to add cooked shredded chicken. So many ways to go! You can even skip the tortilla, and add more of the other garnishes… And call it: formerly known as Tortilla Soup.

  56. Andrea

    Apr 27

    Hi saw you on tv the other day, your dynamite personality would not let me change the channel. Happy to know that I have a mexican friend in the kitchen, que rica la comida mexicana!

    1. Pati

      Apr 27

      Of course, you have a Mexican friend in me! (thanks for writing)

  57. Caren Eggers

    Apr 26

    Pati,

    Loved your show with the tortilla soup! Could you please let me know how spicy/hot the chilies are that are in the recipe? Many thanks,

    1. Pati

      Apr 27

      Hi Karen,
      The guajillos are barely spicy and the anchos are mildly hot… So the heat profile in this recipe is really mild…

  58. Shay

    Feb 16

    I saw your show for the first time a couple of weeks ago and just had to TAPE it! You make cooking for your family look like such a pleasure~ I wanted to immediately make the soup and pound cake, but didn’t have the ingredients handy. SO glad for your website. Thanks for all the happiness you exude on your show. Love it~

    1. Pati

      Feb 16

      Thank you for your message, Shay!

  59. Lynda groves

    Feb 12

    Loved your show making your soup tomorrow. Wish me luck…
    Looked so good.
    Thanks so much.
    Lynda

    1. Pati

      Feb 12

      You will make an awesome soup, Lynda!

  60. Gloria

    Feb 11

    Hola Ms. Pati,
    I am so engulfed in your show and love to watch you shine in the kitchen. You make everything look so easy and beautiful. I absolutely adore the way you interact with your sons in the kitchen.
    I have two twin 8 year old boys and all i hear is ‘Mom, im hungry’. They have a bottomless stomach. I enjoyed your sons expression when he was eating the Shredded Flank Steak in Green Salsa. I need to keep my little men’s stomache full.
    You are a very beautiful person inside and out and I wish you much success in all of your endeavors. 🙂

    -Gloria (Houston, Texas)

    1. Pati

      Feb 11

      Many thanks Gloria!!! I hear you when you say your kids say “mom, I’m hungry”….

  61. Claudette M

    Feb 01

    Hello Pati! Your recipes look great! I plan to try several of them within the next couple of weeks. Thanks for sharing. Much success!

    1. Pati

      Feb 01

      Thanks for your message Claudette!

  62. pamela

    Jan 27

    Saw your show for the first time today and plan to try your tortilla soup and lime pound cake soon. Think it will be nice to make some authentic mexican food

    1. Pati

      Jan 29

      Hi Pamela, So happy you found the show! Thank you for watching. I hope you do try the tortilla soup & lime pound cake. Let me know what you think of them…

  63. Trish

    Jan 26

    Hola Pati,
    You are awesome ! Thanks for your flavorful. Recipes .

    1. Pati

      Jan 28

      Hola Trish! Thank you!!

  64. Amanda

    Jan 20

    Hi Pati,
    I made your tortilla soup for dinner tonight and the whole family loved it!! I have tried many of your recipes now and have Never been disappointed! Thanks for sharing:)

    1. Pati

      Jan 20

      Thanks for writing!

      1. Beatriz Quintana

        Feb 04

        Hola Pati,

        I just wanted to say how much my husband Ruben and I enjoy your show. This season is amazing, I love seeing you with your family. Your spunky attitude is a joy! We are really loving your recipes.

        Felizidades,

        Beatriz

        1. Pati

          Feb 04

          Beatriz, Thank you so much for your lovely message – and for watching!! So excited to hear you like the new season!

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