Here is my new addition to my growing list of tortilla soup recipes. Heather at Girlchef originally prompted me to start experimenting when I read about her Tortilla Soup Challenge to try as many versions as possible. This version is my attempt to replicate my all time favorite tortilla soup recipe that is served at an amazing resturant in my area called La Hacienda. It is a delighful resturant that is out doors in the midst of a nursery with gorgeous old trees. I went with my parents and sister when they visited over the New Year. I asked how to make it a few years ago and they lead me astray but this time when I asked I got an honest answer and I now have a recipe that is very close to theirs. 🙂 Normally it is served with cream and queso fresco but I’m not a fan of either so it left them out. Would you believe that I am not much of a dairy fan? My family thinks that I’m strange but what can I say? This is a lighter soup so it is best served as a starter for your meal or with a big salad, homemade chips and guacamole. I hope you enjoy this delightful dish with or without the dairy.
La Hacienda’s Tortilla Soup
4 quarts of chicken stock (or veggie if you wish)
10 tortillas
4 medium tomatos
4 cloves of garlic
1 large onion
1 tsp sea salt
3 TBS dried oregano
2 avocados
1 handful of cilantro
Palm Shortening for deep frying
Palm Shortening for deep frying
1. Boil the tomatoes, onion and garlic in water for five minutes. Remove them from the pot and peel the skin off the tomatos. Blend them together with 6 of the tortillas and half of the stock. Pour into a soup pot  and add the remaining stock, garlic and oregano. Let simmer for 30 minutes.
2. While the soup is cooking now you have time to get your toppings together. Slice the remaining four tortillas into thin strips. Â Deep fry in palm shorting till crisp. Â Cut the avocados into small chunks.
3. Once the soup is done ladle into your bowls and top with the, fried tortilla strips, avocados and cilantro (Mexican sour cream and queso fresco too if you please).
I’m loving your selection of tortilla soups, they look so tasty and make me desperately want to travel to Mexico 🙂 Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
HI Katie! Isnt it great when you can create a recipe from scratch based on trusting your own taste buds to know what it needs? Awesome! I too took up the challenge that heather laid down and I was glad I did! Thanks for sharing this on the hearth and soul hop! All the best! Alex
Nope it is the same one, I figured I would link it to your challenge and hearth and soul. I’m glad you like the new header. I’m still working on it, I want it to stretch all the way across the top, still need to figure that out.
I really like your new header, too…streamlined and dreamy photos added in. Nice! 🙂 (did you mean to link this post up to H’nS this week?? I know you linked it last week…I don’t mind, just didn’t know if I was missing out on another…) 🙂
Yum, Katie! I’m so glad you’re joining me in my obsession 😉 So far, the lighter, brothier types of TS are my favorites…though I have enjoyed some of the thicker ones, as well. Anyhoo…this version sounds wonderful! I can just imagine sitting in that gorgeous atmosphere enjoying a big bowl. I’m glad they didn’t cheat you this time! Thanks so much for sharing this with my Tortilla Soup Challenge/Quest!