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    Chicken Tortilla Soup

    This is truly the best chicken tortilla soup! This classic Mexican soup is made a tomato based soup topped with crispy fried tortillas soup, avocado, Jack cheese, cilantro, and lime.

    Photography Credit: Sally Vargas

    Tortilla soup encompasses all the things I love best in Mexican cooking.
    Do you like salsa? Avocado? Cilantro? Fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado.
    Video! How to Make Chicken Tortilla Soup

    Don’t Skip Frying the Tortillas
    The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup.
    Tortillas chips aren’t merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!

    Best Tortillas for Chicken Tortilla Soup
    The best tortillas to use for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked. Homemade is best, of course, but store-bought tortillas will also work for this recipe.
    The tortillas should be a little stale, or dry; they’ll fry up more easily that way. My guess is that tortilla soup was first invented as a way to use leftover tortillas.
    Since I don’t usually have dry tortillas sitting around, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s just enough heat to dry them sufficiently so they fry easily.
    More Mexican soups to try

    From the editors of Simply Recipes

    Time-Saving Short Cut for Chicken Tortilla Soup
    If you don’t have leftover chicken already in the fridge for this recipe, pick up a rotisserie chicken on your way home from work. (Save the bones to make homemade chicken stock!)
    You can also quickly poach a few chicken breasts or thighs for this recipe.
    How to Store Chicken Tortilla Soup
    Store the fried tortilla chips separately in an airtight container at room temperature. The soup itself can be kept refrigerated for up to five days, or frozen for up to three months.
    More Great Mexican Soups & Stews

    Updated December 27, 2020 : We added a video showing you how to make chicken tortilla soup. No changes to the original recipe. Enjoy!

    Chicken Tortilla Soup Recipe

    This recipe is easily doubled.
    This recipe is adapted from one we found years ago on the website of Muir Glen, makers of organic canned tomatoes. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.

    Ingredients
    6 (6-inch) corn tortillas, preferably a little old and dried out
    1/4 cup corn oil, peanut oil, or extra virgin olive oil
    1/2 cup chopped onion
    2 cloves garlic, minced
    1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
    4 cups chicken broth or homemade chicken stock
    1 can (14.5 oz) crushed tomatoes (preferably fire-roasted)
    1/2 teaspoon coarse salt (kosher or sea salt)
    1 1/2 cups shredded cooked chicken
    1 ripe avocado
    1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
    Chopped fresh cilantro
    1 lime, cut into wedges

    Method

    1 Fry the tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them.
    Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.
    Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

    2 Sauté the vegetables: Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.
    3 Simmer the soup: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

    4 Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Finish 2020 with 5 Tasty Weeknight Meals

    Let’s end 2020 with comfort food like chicken noodle casserole, a healthy and fresh vegetable soup made with Freekah, and Hoppin’ John for good fortune. Continue reading “Finish 2020 with 5 Tasty Weeknight Meals” » LEGGI TUTTO

  • in Recipes

    Prime Rib

    1 Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.
    2 Tie roast with kitchen string: If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
    3 Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

    4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn’t touching a bone.
    5 Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.
    6 Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
    The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
    There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to “wing it”. Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
    Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
    Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don’t have to keep checking the roast, you’ll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
    If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
    7 Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
    8 Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)

    Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

    9 Make the gravy
    To make the gravy, remove the roast from the pan.  Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.
    Place the roasting pan on the stove top on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.
    When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
    Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don’t have the taste of raw flour in your gravy.)
    Slowly add 3 to 4 cups of  water, milk, stock, or beer to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.
    The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)
    Season the gravy with salt and pepper and herbs to taste. (See also How to Make Gravy.) LEGGI TUTTO

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    Eggnog

    Homemade Eggnog is EASY to make! Plus, it doesn’t have all the fillers of the store-bought stuff. Just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version. Continue reading “Eggnog” » LEGGI TUTTO

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    White Chocolate Panna Cotta with Champagne Spiked Coulis

    This toast-worthy dessert is a wonderful ending to Christmas or New Year's Eve dinner. Tart champagne-spiked red berry coulis is the perfect foil for ultra-rich and creamy white chocolate panna cotta. I've often talked about my love of holiday traditions here, and obviously most are food related. I've noticed a new one has developed quite accidentally: I love to ring in the New Year with panna cotta. It's so easy to make and even easier to dress up with a delicious spirit. It's a little bit fancy and looks beautiful in stemware or little dessert cups.Continued, click to read more… LEGGI TUTTO

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    Old Fashioned Cocktail

    An Old Fashioned is a true classic. Made with whiskey, sugar, Angostura bitters, and an orange peel (or cherry) for garnish, it’s a cocktail made for whiskey lovers!

    Photography Credit: Alison Bickel

    What did the trendy cocktail say to the classic cocktail? “I’m glad that you’re Old Fashioned.” And … thank you, folks, that’s all for tonight!
    Even if you know nothing about cocktails, chances are you’ve at least heard of an Old Fashioned. Made with just four ingredients – whiskey, sugar, Angostura bitters, and an optional (but recommended) orange peel or Luxardo cherry garnish – the Old Fashioned is up there with other cocktail greats like the Manhattan, Negroni, and Sazerac.
    It’s super simple to make, too, as is appropriate for a cocktail designed to highlight its main ingredient – whiskey!
    Video! How to Make an Old Fashioned Cocktail

    THE BEST WHISKEY FOR AN OLD FASHIONED
    The best whiskey for an Old Fashioned is … the whiskey you like! Many reputable mixologists and cocktail enthusiasts have opined on whether you should use rye or bourbon, but honestly, you can use either. Which do you prefer? There – that’s your whiskey for an Old Fashioned!
    I like this drink with bourbon. I used Buffalo Trace most recently, but other mid-tier bourbons like Maker’s Mark, Bulleit, or Knob Creek would all be excellent choices.
    SUGAR CUBE OR SIMPLE SYRUP?
    Old Fashioned purists say the proper thing to do is to muddle a sugar cube with the bitters (and either a little club soda or water) in the bottom of the rocks glass. Non-purists, like myself, think that’s nice but the sugar never seems to fully dissolve this way. Either my muddling skills are weak (quite possible), or there might be another way.
    I’m in favor of using simple syrup for an Old Fashioned because it’s easy and convenient. Here’s how to make it.

    IF YOU WANT TO EXPERIMENT, TRY DIFFERENT BITTERS
    Angostura bitters is traditionally used in an Old Fashioned. (Fun fact: Apparently Angostura bitters is kind of like Coca Cola, in that only five people on earth know the recipe, which reportedly consists of over 40 different herbs and spices! That may be true, but I mostly smell nutmeg right off the bat.)
    You can’t go wrong with Angostura bitters, but if you’re making an Old Fashioned in the winter or around the holidays, I recommend using a few dashes of Fee Brothers Old Fashioned Bitters instead. You get way more cinnamon and clove on the nose, like a winter holiday in a bottle.
    MORE WHISKEY COCKTAILS TO ENJOY THIS WINTER: 

    Updated December 23, 2020 : We added a new video to help you make the best old fashioned cocktail ever. Enjoy!

    Old Fashioned Recipe

    Ingredients
    2 ounces bourbon or rye whiskey
    1/4 ounce simple syrup
    2 dashes Angostura bitters
    Orange peel or Luxardo cherry, for garnish (optional)

    Method

    1 Make the drink: Add simple syrup and bitters to a rocks glass. Fill the glass with ice, and stir to combine. (My favorite stirrer for a single cocktail? This cake tester!) Add bourbon or rye and stir for about 30 seconds to chill and dilute. Garnish with orange peel or Luxardo cherry, if desired.

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    Cambria Bold
    Cambria Bold is a Senior Editor for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for Kitchn. She lives in the Twin Cities with her husband and their two little girls.
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  • in Recipes

    Easy Buttermilk Waffles

    Here’s a Classic Buttermilk Waffle Recipe! These waffles are light and crispy on the outside, tender in the middle. No mixer required. Make a batch ahead and freeze for easy breakfasts!

    Featured in 12 Recipes to Use Up Buttermilk and 16 Recipes Kids Can Make for Mother’s Day

    Waffles are a serious business in my breakfast-loving household, and I recently set my sights on the mother of all maple-drenched ambitions: The Classic Buttermilk Waffle. This is such a simple and timeless breakfast that I figured it would be easy-peasy to come up with a good waffle recipe.
    VIDEO! How to Make Buttermilk Waffles

    What is “Classic” Buttermilk Waffle Recipe?
    Do a little digging for buttermilk waffle recipes and you can find all sorts of “classic” recipes that use everything from cornstarch to coconut flour. I’m sure those recipes are great, but I wanted to make real buttermilk waffles. The kind my grandma would have made, with 100% buttermilk and no surprising add-ins or zany substitutions. Just the basics for this waffle recipe, please and thank you.
    Two bags of flour, a few dozen eggs, and several cartons of buttermilk later, and I think I’ve got an easy waffle recipe winner! Crispy on the outside, soft in the middle, and a rich buttery flavor, these buttermilk waffles just beg for jam and syrup.

    Easy Waffle Recipe? Depends on Method
    This is an easy waffle recipe. But even with just buttermilk, flour, eggs, and melted butter as the main ingredients, there are a surprising number of ways to put these buttermilk waffles together. Seems as if there are a half dozen ways of how to make waffles. Who knew? How hard or how easy your waffle recipe is, depends largely on whether you beat eggs, separate eggs, and so forth.
    After much deliberation, I decided to try the following waffle recipe tests:
    One-Bowl Method: Mix the dry ingredients, make a well in the center for the liquids, then stir everything together. Why? So easy you can make them while still half-asleep.
    Two-Bowl Method: Mix the dry ingredients in one bowl and the liquid ingredients in another, then stir the wet into the dry. Why? This way, the liquid ingredients get thoroughly mixed before going into the dry, giving you a more uniform consistency throughout. This is also the method used by the majority of buttermilk waffle recipes that I found.
    Separate the Eggs: Same as the two-bowl method, but separate the yolks and whites. The yolks get mixed with the liquids, and then the liquids go into the dry ingredients. Finally, the unbeaten egg white is folded into the batter. Why? I first discovered this unusual method in a pancake recipe on The Kitchn. It turned out to be a brilliant trick and less fussy than beating egg whites, so I thought I’d give it a try here.
    Beat the Egg Whites: Same as above, except beat the egg whites in a mixer until they hold soft peaks before folding them into the batter. Why? Many a waffle recipe swear up and down that this makes loftier, lighter, fluffier waffles or pancakes.
    And the Winner is…
    The results were really surprising. All the buttermilk waffles emerged from the waffle iron with a nicely golden crust and tender interior – no complaints there. The only problem was that the batches were also nearly identical.
    I had expected to see some significant differences between the buttermilk waffles, and I had particularly high hopes for the waffles made with beaten egg whites. But truthfully, I had a hard time telling the batches apart. Take a look for yourself!

    Left to right: one-bowl, two-bowl, separated eggs, beaten egg white

    How to Make The Best Waffles: My Conclusion
    If you want to get nit-picky about it, the one-bowl method made perfectly fine waffles, but they had an ever-so-slightly denser and less even texture than the other methods. Both egg white versions, beaten and unbeaten, had an ever-so-slightly lighter texture, but personally, I didn’t feel like it was worth the effort. If I’m going to pull out the mixer and fuss with egg whites, I’d better be getting some extra-super-duper-lofty waffles for my trouble.
    For me, I’m sticking with the two-bowl method for my buttermilk waffle recipe. This is the Goldilocks option: the perfect compromise of ease versus effort. You end up using two bowls, but the results are worth the extra clean-up.

    Love Crispy Waffles?!
    I did have one lingering problem with my buttermilk waffles: the crispy factor. Straight out of the waffle iron, the waffles had a golden, lightly crispy exterior that I loved, but this quickly faded as the waffles cooled.
    The solution is to toast the waffles in the oven for a few minutes — something I discovered while trying to keep a batch warm before serving. This cooks off some extra moisture, giving you a crunchy outer shell that stays crisp even once the waffles cool. Five to ten minutes at 250°F will do the trick; much longer and they start to get tough and dry.
    If you want extra-extra crispy waffles, replace half of the buttermilk with whole or 2% milk. I tried this swap in one final test batch, and even though it breaks my 100% buttermilk rule, by golly it makes some crispy waffles.

    How to Serve Waffles to a Crowd
    The oven trick also neatly solves the problem of serving your whole family at once. Transfer each batch of waffles to the oven as they’re ready, let them get crispy, and then serve. You can even make these buttermilk waffles a day or two ahead and crisp them in the oven (or a toaster!) just before serving.
    Storing & Freezing Waffles
    Waffles are a great make-ahead breakfast!
    Refrigerator waffles: Store prepared waffles in an airtight container in the fridge for up to 5 days.
    Frozen waffles: Freeze waffles in a ziptop freezer bag with all the air pressed out for up to a month. (For longer storage, wrap stacks of waffles in aluminum foil to prevent freezer burn and then place in freezer bags)
    Reheating instructions: Refrigerated or frozen, reheat waffles individually in the toaster. Frozen waffles will likely need a few extra minutes to become toasty.
    More Classic Breakfast Ideas!

    Updated December 23, 2020 : We added a video to this post to help you make the best waffles ever. Enjoy!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO