Best 5 The Mansions Tortilla Soup Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that has captivated taste buds and ignited culinary passions for generations: The Mansions Tortilla Soup. This tantalizing creation, originating from the renowned Mansions Restaurant in Dallas, Texas, has become an iconic representation of Tex-Mex cuisine, leaving an indelible mark on the culinary landscape. With its vibrant colors, complex flavors, and enticing aroma, The Mansions Tortilla Soup has garnered a loyal following of food enthusiasts who seek an extraordinary dining experience.

Here are our top 5 tried and tested recipes!

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

THE MANSION'S CHICKEN TORTILLA SOUP



The Mansion's Chicken Tortilla Soup image

This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!!

Provided by Marsha Hamner

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 garlic cloves, finely chopped
1 tablespoon cilantro, chopped fresh
1 cup onion, pureed, fresh
2 cups tomatoes, pureed fresh
1 tablespoon cumin, ground
2 teaspoons chili powder
2 bay leaves
4 tablespoons tomato puree, canned
2 quarts chicken stock
salt
cayenne pepper
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

  • Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Nutrition Facts : Calories 592.1, Fat 29.8, SaturatedFat 9.8, Cholesterol 64.6, Sodium 928, Carbohydrate 52.2, Fiber 8.7, Sugar 13.4, Protein 32

THE MANSION'S TORTILLA SOUP



The Mansion's Tortilla Soup image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

  • Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Caroline Rose Hunt, creator of Rosewood Hotels and The Mansion on Turtle Creek in Dallas, enjoyed this soup at the venerable Argyle Club in San Antonio and suggested it's adaption for the menu of The Mansion on Turtle Creek.This hearty soup, which is suitable on warm spring days as well as cold winter night, has been on the menu since The Mansion on Turtle Creek opened. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's wishes. I printed this off the web site for The Mansion on Turtle Creek several years ago and it's been a favorite ever since!

Provided by Leslie in Texas

Categories     Mexican

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

3 tablespoons corn oil
salt
cayenne pepper
4 corn tortillas, coarsely chopped
1 cooked chicken breast, cut into strips
6 garlic cloves, minced
1 avocado, peeled, seeded and cubed
1 tablespoon fresh epazote, chopped (or 1 T. fresh cilantro, chopped)
1 cup cheddar cheese, shredded
1 cup fresh onion, pure'ed
3 corn tortillas, cut into thin strips and fried crisp
2 cups fresh tomatoes, pureed
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
4 tablespoons canned tomatoes, pure'e
1 chicken carcass
3 sprigs fresh parsley
2 tablespoons corn oil
1 small bay leaf
1 cup onion, coarsely chopped
1 tablespoon peppercorn
3/4 cup carrot, peeled and coarsely chopped
3/4 cup celery, coarsely chopped
3 sprigs fresh thyme
5 cups water (to cover)

Steps:

  • For Stock.
  • Chop carcass into pieces.
  • In a large saucepan heat 1 tablespoon oil over medium heat.
  • Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
  • Add remaining oil with onions,carrots and celery.
  • Cook, stirring frequently, until vegetables are golden brown; pour off oil.
  • Add thyme,parsley,bay leaf and peppercorns.
  • Stir to blend and add water to cover.
  • Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
  • Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
  • Discard solids and skim off surface fat.
  • Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
  • For Soup.
  • Heat oil in a large saucepan over medium heat.
  • Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil.
  • Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
  • Bring to a boil again, then reduce heat to simmer.
  • Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
  • Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls.
  • Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
  • Serve immediately.
  • Soup may be prepared 1 day ahead and gently reheated before serving.

Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.4, Cholesterol 25.1, Sodium 157.5, Carbohydrate 29.6, Fiber 8.8, Sugar 4.3, Protein 11.6

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

Tips:

  • Choose the right tortillas: Corn tortillas are the traditional choice for tortilla soup, but you can also use flour tortillas or even a combination of the two. If you're using corn tortillas, be sure to fry them until they're crispy before adding them to the soup.
  • Use a variety of vegetables: The more vegetables you add to your tortilla soup, the more flavorful it will be. Some good choices include onions, garlic, carrots, celery, bell peppers, corn, and tomatoes.
  • Add some protein: Tortilla soup is a hearty soup, so it's a good idea to add some protein to make it even more filling. Some good options include chicken, beef, pork, or beans.
  • Season the soup well: Tortilla soup should be flavorful and well-seasoned. Use a variety of spices, such as chili powder, cumin, oregano, and garlic powder, to give your soup a delicious taste.
  • Garnish the soup with your favorite toppings: Once your tortilla soup is cooked, garnish it with your favorite toppings. Some good options include sour cream, avocado, cilantro, and cheese.

Conclusion:

Tortilla soup is a delicious and easy-to-make soup that's perfect for a quick and easy meal. With its variety of flavors and textures, tortilla soup is a crowd-pleaser that everyone will enjoy. So next time you're looking for a hearty and flavorful soup, give tortilla soup a try. You won't be disappointed!

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