This classic recipe—a clear reflection of my time living in Mexico City—is based on the one in my first cookbook, Authentic Mexican, and the version we have served at Frontera Grill from opening day on. The depth and richness of the broth is what everyone comments on. The lively garnishes–crunchy tortillas, rich crema and cheese, creamy avocado, bold chile–have kept them engaged all these years.

If you don’t have cooked chicken, add 8 ounces of raw boneless chicken breast (cut into ½-inch pieces) to the simmering soup about 10 minutes before serving.

Here's the recipe!👇
https://www.rickbayless.com/recipe/to...

~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants...
~Shop the Rick Bayless E-Store: https://rickbayless.shop/

00:00 Rick's Intro to Tortilla Soup
00:53 Browning Onions and Garlic
01:20 Chopping the Chiles
02:56 Adding the Chiles to the Pan
03:45 Blending the Soup Base
04:40 Frying the Soup Base
06:15 Rick's Tips!
07:27 Adding Epazote
08:09 Talking Tortillas
10:26 Frying Tortillas
12:57 Going over Garnishes
15:20 Building the Soup!