This legendary soup recipe from Austin is really pretty simple. Just assemble the ingredients, put it all in a big pot and in less than an hour, you’ve got a great chicken tortilla soup. The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary. The recipe for the sauce is linked below. It’s super easy to make, and you can use the leftover sauce for enchiladas.
Back when I lived in Austin, I ate at the Magnolia Cafe frequently and knew the manager. He gave me this recipe on a handwritten card to publish on my new Texas Cooking website. We still appreciate the love.
Description
Tortilla Soup is a popular menu item at the Magnolia Cafe in Austin, Texas. Make it a point to make the chipotle sauce because it greatly flavors the soup.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced red onion
- 3/4 cup diced celery
- 1/2 cup diced green bell pepper
- 1-1/2 tablespoons minced garlic
- 2 tablespoons Chipotle Sauce (see below), or to taste
- 8 cups chicken stock
- 3 cups diced, cooked chicken
- 2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
- 1/4 cup fresh lime juice
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Heat the oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes.
- Garnish with tortilla chips and grated Monterrey Jack cheese.
- Makes 8 servings.
Notes
For the Chipotle Sauce recipe, click here: Magnolia Cafe Chipotle Sauce.
