Tortilla Soup
Sopa de Tortilla
Recipe Yield
6 servings
Cooking time
45 minutes
Rate this recipe
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
164comments inTortilla Soup
Natalie G
Jul 31
This is an outstanding recipe. Followed it to the letter and my family enjoyed it.
Pati Jinich
Aug 15
So happy to hear you guys loved it, yay Natalie!
Ray
Feb 07
Great soup! I substituted it with a large can of stewed tomatoes and added roasted chopped bell peppers and jalapenos for a little texture and made the tortillas in the air fryer. The next day I ate it over mashed potatoes and still delicious. Thank you for this recipe.
Pati Jinich
Feb 08
So happy you liked this recipe and gave it your own twist, love!
Anonymous
Jan 23
Hola Pati,
Que gusto escribirte. Soy fan de tu show. Me encanta los lugares que visitas y como eres tan sencilla con toda la gente. Voy a tratar esta receta. Estaba en búsqueda de una buena y está suena muy autentica.
Gracias! Connie
Pati Jinich
Jan 27
Mil gracias a ti Connie por tu mensaje tan lindo, un abrazo!
Guadalupe Gonzalez
Feb 23
Your shows are so interesting, not just for the food, but for the background information and visiting so many sites where the original recipes originate. My HUSBAND loves your show too. I’ve made this soup before and it was a hit. My mother always shooed us out of the kitchen so all her recipes are lost to me, but then I found YOU! Thank you for allowing me to bring my culture and its’ tastes to my table.
Pati Jinich
Mar 09
And thanks to you for inviting me to your home through the show Guadalupe 😉
Sally Schroeder
Jan 30
Sounds good – will try it! Love your show!
Pati Jinich
Mar 17
Thanks so much Sally!
Lori Blecka
Jan 30
Hi, Pati.
I love tortilla soup and would love to follow your recipe. However, I don’t know what guajillo chiles are. Are they available in a regular grocery store such as Albertson’s? Thanks in advance for your answer. I look forward to trying your recipe!
Pati Jinich
Mar 17
Hola Lori! You can read a bit about guajillos here http://patijinich.com/guajillo_chile/ Your best bet to find them would me a Latin or Hispanic Market; these days they also sell them online 😉
Loretta G. Young
Jan 30
Como Estada Patti. I’ve made some of recipes. Your techniques remind me of My NANA,& MOMS cooking. Munchos Gracias. I apologize if my spanish spelling is Horrible.
Pati Jinich
Mar 17
So sweet of you, thanks Loretta!
KATHY GARCIA UTAH
Jan 21
hi pati…..i love watching you. I LOVE MEXICAN FOOD. I USED TO COOK BUT THE PAST FEW YEARS I HAVEN’T HAD TIME WITH RAISING TWO KIDS AND WORKING 2 SOMETIMES 3 JOBS. MY HUSBAND WAS ALWAYS GONE BEING CAREER AIR FORCE AND NOW I’M RETIRED FROM THE IRS AND MY HUSBAND IS RETIRED AIRFORCE BUT NOW MY HEALTH IS BAD I GREW UP JUST DOWN FROM MACAYOS MEXICAN FOOD. WHEN SCHOOL WAS OUT MY BEST FRIEND WOULD COLLECT OUR ALLOWANCE AND WALK TO MACAYOS. WHEN HE RETIRED WE MOVED TO UTAH AND FINISHED RAISING OUR TWO KIDS. WE NOW GET MACAYOS IN OUR LOCAL WALMART AND ONCE MY BACK HEALS I AM HOPING TO GET CAUGHT UP COOKING COME GOOD FOOD BUT WE WILL SEE. YOU TAKE CARE BE SAFE KATHY GARCIA CLINTON UTAH
Pati Jinich
Jan 29
Thanks for reaching out Kathy, hope you get well soon!
Tamara C
Nov 05
I used to eat this soup when I lived in Mexico City and have been dreaming of it for years. I was thrilled to find this recipe. It was exactly as I remember. I LOVED it. One of the best things I have ever made. Thank you!
Pati Jinich
Nov 09
Aw! So glad it was up to your expectations Tamara, gracias!
Miranda Ramirez
Apr 30
As soon as I tasted this soup, I knew there was no going back to my other recipe. You made me a lover of guillo chilies. Yum yum!!
Pati Jinich
May 15
Yay, so happy you liked my sopa so much!
Carla Medina
Feb 05
do you ever add hominy to your tortilla soup?
Pati Jinich
Feb 08
I do not, but what a great idea Carla, yum!
Lucas Andrew Adams
Jan 27
I love you Pati
Pati Jinich
Feb 08
🙂
San Carlos Charlie
Jan 16
In our part of Mexico, Sopa de Tortilla tends to be less tomato-ey, with no guajillos in the lighter broth. Often shredded chicken is offered (“con pollo”) but not always. Still delicious, just different. Once you leave Mexico City, I have found the varieties almost endless!
Pati Jinich
Feb 07
Absolutely! It seems to me that every family has its very own Tortilla soup recipe 🙂
Sally Pauling
Jan 15
A staple in our home! Chef Pati always rocks it!
Pati Jinich
Jan 16
Aw, thank you!
Gloria Chavez
Dec 27
This sounds much more “Rico” than Tortilla soup I make! I will definitely be making your recipe of Tortilla soup! 😋😋😋
Pati Jinich
Dec 27
Yay, enjoy it Gloria, un abrazo!
Barb
Dec 03
This is an amazing base for many soups. Tonite we going to add lazy chicken. Which is rotisserie store bought sometimes
Thanks Pati
Pati Jinich
Dec 28
Great idea, enjoy it Barb!
Mary
Jun 19
Good morning, Patti,
Does this soup freeze well?
Pati Jinich
Jun 20
You can freeze the broth, but do not freeze once you added the garnishes 😉
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
Pati Jinich
Mar 25
My pleasure Paty! SO glad you liked it 😉
Karen
Mar 19
I love this soup. I serve it leftover roast chicken breast, so it’s hearty, filling, and delicious.
Pati Jinich
Mar 20
Perfect addition with the chicken to make it a full meal Karen, bravo!
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!!
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 😉
Barbara
Mar 17
Are the chilies you use in the tortilla soup dried or fresh?
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!
Susan
Mar 17
This is beautifully all about the broth…
Pati Jinich
Mar 20
It is actually yummy! Enjoy it Susan 😉
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???
Pati Jinich
Mar 20
Hey Suzanne, your recipe sounds to me a bit like Sopa de Lima, is it? Here my recipe 😉 http://patijinich.com/lima-soup/
Julie
Feb 05
I can’t wait to make this! What do you suggest I serve this with for dinner?
Pati Jinich
Feb 10
Tortilla Soup can be very filling, so I will suggest a light salad, how about this one Julie? http://patijinich.com/pati_2020/tomato-and-avocado-salad-with-queso-fresco/
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!
Pati Jinich
Nov 22
Great substitutions Michael, so glad you liked the soup!
trav
Sep 08
So what is a Mexican Avocado?
Pati Jinich
Sep 17
I just meant Avocado grown in Mexico, it could be a Haas or any other variety 😉
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!
Pati Jinich
Sep 06
Thanks for the feedback Tom, glad to hear you enjoyed it 😉
Diana Lechter
Aug 22
Que rico!!!! I’m going to be making it today. Besos
Pati Jinich
Aug 23
Awesome Diana, hope you enjoyed!
Anonymous
Jun 09
Very good
Pati Jinich
Jun 10
Thank you!
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
Pati Jinich
May 11
Thank you Ingrid, you know I love my sopas too 😉
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!
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 😉
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
Pati Jinich
May 11
Not really Cindy, I just love Tortilla soup in general 😉 Which one you think you would prefer?
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.
Pati Jinich
Jul 14
Thanks for your feedback Kyle, guajillos really give a lot of flavor 😉
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…
Pati Jinich
May 11
Thanks Leslie for watching; stay tuned because the new season premieres this Fall 😉
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.
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!
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?
Pati Jinich
Apr 27
Of course Lauriana 😉 In these difficult times we have to make do with what is available. Stay safe!
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?
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?
Jenn
Apr 29
Thanks Pati, I will give it a go. Can’t go wrong with all of the toppings!
Pati Jinich
Apr 30
Absolutely Jenn, enjoy!
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.
Pati Jinich
Apr 16
Thanks Linda! It makes me happy to learn that you enjoy my recipes 😉
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!
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!
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
Pati Jinich
Feb 10
Hi there Anne! I have many recipes that use guajillo here in the website, but how about you try http://patijinich.com/pati_2020/almond-guajillo-and-garlic-flounder/ or http://patijinich.com/pati_2020/meatballs-in-guajillo-sauce/ to start?
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!
Pati Jinich
Jan 19
Oh thank you so much, Melissa!
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!
Pati Jinich
Oct 16
Enjoy the first pozole of the season, Robin!
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!
Pati Jinich
Oct 15
Those some great additions, Judy, and I’m glad you love the soup and the show.
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.
Pati Jinich
Jun 17
Awesome! Thank you, Kelli.
Chef Guy Leroy
Feb 21
ALL YOUR WORK AND RECIPES are awesome & Beautiful Mind like yours we love you xoxo
Pati
Feb 22
Thank you so much, Chef Guy!
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.
Pati
Feb 20
Sounds super yum, Lolly!
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?
Pati
Jan 23
Oh you can cut them when the are dry, Jasmine.
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!
Pati
Oct 23
Oh I hope that it does win them over, Gloria!
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!!
Pati
Oct 17
Thank you so much Donna! Enjoy the soup.
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?
Pati
Sep 11
Oh any peppers that you dare….you can always adjust my recipes to meet your spice needs 😃
Glenn
Aug 24
Awesome broth I added black beans, corn and chicken
Pati
Aug 24
So glad you made the soup your own, Glenn!
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!
Pati
Feb 22
Thank you Daisy. I hope you are staying warm!
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.
Pati
Jan 08
Thank YOU Linda!
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
Pati
Aug 14
Hi Ana! You can use the powder, and I would try with 1 tablespoon first…
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
Pati
Aug 14
Thank YOU Ana! Hope dinner went great!
Betty
Aug 02
Pati!
I have tried so many different tortilla soups receipes and yours hands down is the best!
Thank you !!!!!!!
Pati
Aug 02
Yay! So happy to hear that…thank you Betty.
Richard
Jun 27
Made it last night with fresh tomatoes from my garden. Delicioso! Thanks for the recipe.
Pati
Jul 06
Oh how fantastic…tomatoes from your garden must have made the soup extra good.
Anonymous
May 06
Missing the preparation instructions.
Pati
May 08
Fixed! Thank you for letting us know.
Chuck Allred
Apr 24
Thank you for the recipe, Pati! I’ll be trying it this week!
Pati
Apr 24
Super!
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!!!
Pati
Feb 24
JR thank you for sharing your story…I’m honored that this is your new family soup!
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!
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
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!
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
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!
Pati
Feb 11
Thank you, Georgeanne! Glad everyone is enjoying the tortilla soup!!
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
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.
Pati
Dec 01
Hola David, I’m so happy you are enjoying my recipes! Thank you for taking a moment to write.
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
Pati
Sep 26
Thank you so much for watching, Janine! Let me know what you think when you try the lime pound cake.
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
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/
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.
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!
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!
Pati
Jun 11
Hi Sarah, Nothing needs to be adjusted; I use dried chiles, too! Hope you do try it!!
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………..
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…
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.
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!
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.
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!
Pati
Apr 27
Of course, you have a Mexican friend in me! (thanks for writing)
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,
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…
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~
Pati
Feb 16
Thank you for your message, Shay!
Lynda groves
Feb 12
Loved your show making your soup tomorrow. Wish me luck…
Looked so good.
Thanks so much.
Lynda
Pati
Feb 12
You will make an awesome soup, Lynda!
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)
Pati
Feb 11
Many thanks Gloria!!! I hear you when you say your kids say “mom, I’m hungry”….
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!
Pati
Feb 01
Thanks for your message Claudette!
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
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…
Trish
Jan 26
Hola Pati,
You are awesome ! Thanks for your flavorful. Recipes .
Pati
Jan 28
Hola Trish! Thank you!!
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:)
Pati
Jan 20
Thanks for writing!
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
Pati
Feb 04
Beatriz, Thank you so much for your lovely message – and for watching!! So excited to hear you like the new season!