Tortilla Broth

This key component of Tortilla–Corn Bread Dressing, made with garlic-infused corn tortillas and tomatoes, also makes a delicious soup topped with pieces of chicken (or leftover turkey) and torn-up fried tortillas.


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  • Servings: Makes 1 quart

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  • 3 tablespoons vegetable oil
  • Two 6-inch corn tortillas, chopped
  • 3 garlic cloves
  • 1 medium onion, minced
  • 1 cup canned tomato puree
  • 5 cups chicken stock
  • 1 tablespoon chili powder
  • 1 bay leaf
  • 1/2 tablespoon ground cumin
  • Pinch of cayenne pepper
  • Salt

How to make this recipe

  1. In a large saucepan, heat the oil. Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.

  2. Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil. Simmer over low heat until reduced to 1 quart, about 30 minutes. Discard the bay leaf.

  3. Working in batches, puree the mixture in a blender. Add a pinch of cayenne and season with salt.

Make Ahead

The broth can be refrigerated for up to 3 days or frozen for 1 month.

Contributed By Published November 2007

505882 recipes/tortilla-broth 2013-12-06T23:54:43+00:00 Dean Fearing american|southwestern-tex-mex|soups-and-stews|healthy|make-ahead november-2007,tortilla soup,corn tortilla,Dean Fearing,tortilla dressing,southwestern food recipes,tortilla-broth 505882

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