Tortilla Soup: the Ultimate Comfort Food

[@HavenUpsurge]

Can we stop and appreciate that serving plate and bowl??!? LAWD OH MY GOD

[@kellypatterson6425]

My wife looks forward to layovers in o’hare so she can eat this soup! Forget everything you’ve ever thought about airport food. Top quality every time. A real treat.

[@keithbrown9198]

I grew up in Chicago, but left in 1979, I've been in Texas almost ever since, so I'm practically Mexican now, LOL. But...when I was working, I flew United quite a bit and was forced to connect through ORD, and sadly never got the chance to get to Rick's place there, and when staying in Chicago a couple of times while visiting, foolishly tried to "walk in" to one of his restaurants in River North. Not happening. Sigh. But I'm ashamed to admit it, one of the best things I had at ORD was a breakfast pizza at Wolfgang Pucks, and also enjoyed Wicker Park Sushi (not the greatest I've ever had by far but better than grocery store sushi that's cropping up everywhere for sure. I mean, if your flight is going to be (inevitably) delayed by a few hours, some of the food there now beats the crap out of what I could get in the United lounge (cheese and crackers) for free.

[@brystmar]

There’s airport food, and then there’s Frontera at ORD. It’s on a different level. I’ve changed terminals multiple times just to eat there. Not the fastest food, but unquestionably the best.

[@bitslammer]

Love this soup and love yours. Last time we were in Chicago we did Xoco for breakfast, Topo for lunch and Frontera for dinner, but we didn't actually plan to do that, it just worked out as we were staying nearby. I remember the soup well.

[@jeffshootsstuff]

Sounds like the perfect day to me.

[@Kay_Watermelon]

I looooove Tortilla Soup and enjoy spending the time making it. I was always taught that you fry the tortilla's first, and use that oil as the base to fry your onions, garlic and chile and build the rest of the soup on it. I served this to a Colombian friend and he was appalled at the idea of avocado and cheese in the soup. 😅 It's literally my favourite bit.

[@gunnshell]

OMG, that’s the best bit! I love tortilla soup. It’s sooo good but a little hassle to make in my opinion. I love Mexican food. It’s good because it’s complex and everything is slow cooked.

[@lvelez1999]

I guess there are a lot of fun different ways to make it

[@jamesrobinson3663]

Chef, I’ve had this delicious soup so many times at your restaurant in Orlando FL. Now at last you show us how to make it. My wife and I are so grateful to you for this recipe, and I’ll be making it this weekend 😍

[@CarlosTorres-jo7xs]

Yes, he is the best Mexican food:(chef) of the world 🌎🌍😊.

[@lauraecarrera7322]

When I recognize that he is an awesome Chef and represents in his dishes the authenticity of Mexican food, I disagree that he is the best for Mexican food… one of the best, absolutely. In Mexico I know at least 3 Mexican born chef who have won Michelin stars, and there are plenty more who are absolutely fabulous. In Ensenada you can find the best Mexican restaurant with excellent chefs who don’t yet have Michelin stars.

[@rudysaldivar4228]

Carlos, you need to get out more. Is he the Anglo that has the best grasp of Mexican cuisine? Absolutely! The best Mexican food chef?? Laughable. In my family I can assure you there are at least 10 who are better.

[@KentBDouglas92]

You got to start trying a bite after you show us the meal!! It's satisfying to watch you enjoy what you made! A lot of good shows do that and it's again, satisfying!!!

[@irmalujan1723]

Yummy 😋 I put black beans and roasted corn in mine 😊 It’s so yummy 😋

[@jasonbean2764]

Now I want soup.:)

[@katrussell6819]

I have tried MANY different tortilla soup versions in Mexico. The variety is endless.

[@1000-8-]

Come on, we have like 4 or 5 different types, that's all 😅

[@lilhito9498]

I love adding yellow bell pepper to the puree, grilled shredded chicken, black beans, and corn to make it even more hearty, I’ve the original recipe and my version made it more times than I can count!

[@arispett5046]

Tonight, I tried Tortilla Soup for the first time at Rick Bayless’ restaurant, Tortazo, in NYC. The Tortilla soup was amazing! It was rich, with complex well-developed flavors that, initially, had notes of French Onion Soup gratin, particularly with the crema … but then there was this middle dark note of the roasted, dehydrated, pasilla brought back to life that played so well with the avocado. And, of course, the fried tortilla strips that, to me were reminiscent of Chinese crispy noodles in a rich duck broth. It was just amazing … especially on a chilly, drizzly, November night.

[@aaronmudge4537]

I still want the recipe for the pork belly vermicelli that was served at XOCO. I used to go there weekly just for that soup. I’ll give this one a shot, anything Rick makes is delicious

[@markopalikko6986]

Ouuu, that sounds delicious.

[@Viscosity4]

I've made so many different versions of this, can't wait to try yours. Even though I think I've made one of yours before years and years ago

[@thedeceptivekhan]

I made tortilla soup just yesterday! Great midweek meal, very cost effective with a rotisserie chicken. Never tried making it with dried peppers, probably better than chili powder like i usually use. Never thought to use Epazote, definitely gonna have to give that a try.

[@rogertemple7193]

Tortilla and Taco soup are both very delicious Thanks.🇲🇽🌮🧅🌶🧄🌯🇺🇲

[@gthree0239]

I think it’s pretty awesome that you show us how to make stuff from your restaurant.

[@greggeorge5170]

You share so much of your knowledge... Thank you!

[@davidsingh6944]

Simple Chicken is so easy to make with meaty thigh bones, the boneless meat is a handy ingredient to keep for dozens of recipes. Chicken Thighs are one of the most affordable choices today. Having quarts of stock in your freezer will transform your cuisine.

[@poolerboy]

In central Mexico, like Mexico City, they call it Sopa Azteca (Aztec Soup).

[@judyannkiwi]

This is a goldmine of knowledge

[@photasticimages363]

Sounds delicious and the presentation is lovely!

[@DEllisMusic]

Rick I gotta tell ya, I go way out of my way for this soup whenever I come through O’Hare (and I’m there quite often). Blows my mind every time. Can’t wait to try making it at home!

[@SamOnDaWeb]

I absolutely LOVE the tortilla soup at Frontera. Thank you for sharing your recipes and your love for Mexican food with us all Chef!

[@cbizkit707]

I've been loving Josh Weissman's non-traditional tortilla soup and Rick's recipes are always killer. Mixed them together today and it's just amazing. The traditional approach to toasting the peppers, onions and garlic then blending into a paste and frying the paste mixed with the rest of Josh's recipe which includes bacon, serranos and a broth fortified with corn cob. Fusion of traditional and non. Killer flavors!

[@johncspine2787]

I also sometimes cross w regular chicken soup, with carrot, celery etc, kitchen sink recipe..always so satisfying no matter the iteration..

[@20weststudio]

Thanks Rick! My family always enjoys when I make your recipes. Have you thought about opening a restaurant in the Pheonix/Scottsdale AZ area? We would love it!

[@chaseuhlich6883]

I made this at home with some extra Serranos and chicharrones and it was out of this world. I know who Rick is living in Chicago but I didn’t know he was such a gifted teacher when it comes to passing on his knowledge. I can’t wait to check out the rest of the channel

[@pursuitoftruth7938]

Great episode. I would just suggest - after emptying the blender, put some of the stock in the blender, turn on for a few seconds and pour out. You don't want to lose any of that FLAVOR.

[@cachi-7878]

This is a dynamite soup. I think one of the first recipes I made from your book- Authentic Mexican Cooking, many years ago. I still remember its flavor. Absolutely quintessential Mexican.

[@chayh.6249]

Fantastic - as always!

[@sibb4846]

You cook exactly like my grandma and since I moved so far aeay from her I enjoy watching you. You make great food thanks.🙏🏻🤟🏻

[@CJ-jf9pz]

Made this today and while I didn't have the right chilis, I had slightly hotter ones, it was delicious! Thanks for sharing Rick!

[@kmwa1234]

American dude here…..originally from Texas…..loved your PBS show…..retired for 8 years in Spain…..small coastal town. Some ethnic restaurants, but no MEXICAN ones. People ask what we miss in Spain……MEXICAN food!!!!

[@Wats24k]

I had my 1st chicken tortilla soup last week. I was wanting to make it because I actually do make my own broth and I have a rotisserie chicken here now and yours looks delicious but the one I had last week; had black beans and corn in it. Is your more authentic, i would like that. I’ve been watching you for years. Thank you for teaching me this recipe :)

[@camblinmartin3226]

This looks outstanding! Chefs kiss to you Rick 👏 👏

[@stacky512a]

Indeed, nice plating.

[@13joeyyeo]

Fantastical 😀😀😀😀😀

[@rumination608]

Amazing! I could eat it everyday!❤😊

[@justliving222]

I make mine exactly as your recipe from your cookbook. It never fails. ❤

[@ShesInLosAngeles]

Scrumptious!!

[@shawnhodges5424]

The tortilla soup at Topolobampo was 👌

[@preciousowusu7743]

Love tortilla soup.

[@carolaguilera6911]

Hes giving away his recipes.❤ im gonna make this 😂

[@lauraecarrera7322]

Wow! As a Mexican born, I thank you for showcasing the excellence of authentic Mexican food! The soup looks amazing and not complicated to make. I’ve tried many versions in Mexico and they were all fabulous! Thank you Chef!

[@seikibrian8641]

I went to a restaurant in a large casino/hotel once that listed "tortilla soup" as their soup of the day. When it arrived at my table, I was outraged. It was the previous day's chili with Fritos on top. Yours looks MUCH better. 😊

[@johncspine2787]

Usually it’s just really salty tomato/chili powder broth with a few stale tortilla strips on top..yikes!

[@seikibrian8641]

@@johncspine2787 I'm lucky I guess; the four Mexican restaurants I frequent most often all have versions that I like.

[@johncspine2787]

@@seikibrian8641 I used to live in San Antonio, there were so many great Mexican restaurants..there was a little cafe called Twin Sisters next to a fly shop, I’d go have breakfast tacos, coffee, then go sit next to an elderly man at the fly shop and learned how to tie flys..one restaurant had the best salsas, another the best enchiladas, another tacos etc etc..

[@christopherharris3825]

It would be great to see Rick and his brother Skip, yes that Skip Bayless, do a show together and possibly bond over food and stories.

[@erickeenan7562]

Skip has already done a video describing their relationship. Look for it on yt. In short, it wasn't good between them as siblings. Skip said he regrets how he treated Rick, and is proud of what he has done. But it was clear that skip was a pretty arrogant bully to Rick. Rick clearly overcame. Not the best parents either.

[@conniegreco8409]

So good❤❤❤

[@aofenix5961]

Looks great!! Try a shrimp tortilla soup,, you will not regret it

[@ragheadand420roll]

Thank you chef

[@susanadelvalle920]

Uuuumm uuumm yummy yummy 😋👍🥣!!!.

[@jefferyt7764]

This is an excellent soup! Still not sure why there isn't much albondigas love.

[@karenshurley4793]

In small town Oklahoma; I’d have to scour the internet for these ingredients. I do love Tortilla Soup.

[@ashleighjaimaosborne3966]

Canadian here, I forego the chilies and epazote, crema becomes sour cream. The rest thankfully is available relatively easily. I do a quick version of this and it works for me. Be well.

[@herrerad3]

The Chiles and Epazote are what give the broth so much flavor. If you can’t find Epazote near you, try growing your own. I only use Epazote for tortilla soup and black beans but trust me when I tell you it’s a game changer. 🤜 🤛

[@Bradnick930]

Thanks so much. For those of us who like numbers, what oil and at what temperature does it "shimmer"?

[@RBtestkitchen]

You want to use a neutral oil, like vegetable. We use rice bran oil, but any oil with a high smoke point will do for frying. The temperature you're hoping for is 350-360F, it is just hard to get a good temp reading on such a shallow amount of oil without touching the thermometer to the pan and getting a false number. -Allison, Rick's Test Kitchen Director

[@Bradnick930]

@@RBtestkitchen thank you.

[@graffic13]

You should make " filabertos" chile renello burritos 🌯 !! IDK I'd you've had " filibertos " in Phx.... but you should!!

[@HendersonHinchfinch]

Making this

[@helenrasmussen3157]

Is the chili dried or fresh?

[@andyjulia]

That broth looks so rich and delicious but can I use ancho chilies or guajillos instead?

[@Bojoschannel]

Anchos would be closer to pasilla, i would skip using guajillo altogether for this one

[@RBtestkitchen]

Seconded! @@Bojoschannel Guajillo would give a much brighter flavor than you're looking for here, while anchos would add a lot of depth. -Allison, Rick's Test Kitchen Director

[@scottstruif3939]

How do you eat it, with those long tortilla strips?

[@irenehuereca1078]

🇲🇽🥰🇲🇽. Ha probado la sopa de avena con caldo de pollo y perejil ? 🤪🤪🤪🤪👋🏼👋🏼👋🏼👋🏼

[@PDXLibertarian]

What makes sense to me is to mass manufacture that paste in a rise pouch or even a can and sell it as tortilla soup base.

[@ricky32456]

Hi Rick, Love your recipes and watching your videos but forever I have been trying to read what is written on the retablo's behind you on the wall but I can't figure it out. Every time I watch one of your videos I find myself being distracted from your instructions by trying to focus on the wall behind you. If you could, would you mind sharing the meaning of those? Muchas gracias !

[@shellyjene2066]

This was so good. A question...do you use Mexican crema sour cream. Or Mexican crema table cream?

[@RBtestkitchen]

Sour cream/crema! -Allison, Rick's Test Kitchen Director

[@russellzauner]

Only thing better than tortilla soup is pozole. Prove me wrong.

[@herrerad3]

I add hominy to my tortilla soup sometimes. My mom loves it and she’s an old school hater 🤷‍♂️

[@lvelez1999]

Looks so good. Are those chillies very spicy? I can't eat anything "spicy" just "zingy."

[@RBtestkitchen]

They are not particularly spicy, but add a lot of flavor. - Allison, Rick's Test Kitchen Director

[@lidarman2]

Michelin star level.

[@Brokedown72]

I wish you had an outpost in Manhattan.

[@liliamadriz4793]

❤❤❤❤❤

[@SUGARlea11]

Nice but I can't get those ingredients. Ty

[@Bojoschannel]

Really wish i could get quality canned tomatoes here in Mexico instead of being stuck with roasting unripe fresh ones :(

[@jasonw277]

You could always try canning a bunch yourself when they are in season.

[@nicholasfbennett1]

I can’t believe Skip hates food

[@Cantucollection]

Hi Chef I understand there’s a Mennonite community in Mexico. I wonder how Mexican food has evolved in there own community. Have you ran into one of their Restaurants.?

[@rogergay9575]

Is there a vegetarian style of this soup?

[@RBtestkitchen]

Sure - you can make this vegetarian by using veggie stock and omitting the chicken. Adding beans, roasted sweet potatoes, or other fillings isn't traditional, but would make for a heartier veggie version. -Allison, Rick's Test Kitchen Director

[@raquelaguillon4410]

❤❤❤❤❤❤❤❤❤❤

[@lunasol1244]

Like 👍

[@seancassidy9107]

When did Jeff foxworthy start a KZbin cooking show

[@tomkrump3329]

To make this vegetarian, just use Better Than Bouillon No Chicken in place of the stock and Tofurky Chick'n for the, well, chicken.

[@GreenWitch1]

Rick! I know you have wooden spoons. Metal on metal is pretty grating 😬

[@OG_Wakanobi]

You lost me at onion and garlic at the same time. My time is limited.

[@rebeccafoster-faith6647]

Today's dumb question for internet netizens - can the seeds be planted and grown?

[@James-ms2mx]

Like the chile peppers? Sure. As long as they aren’t some sort of hybrid and you don’t cook them as