Rocotillo

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The Perfect Dish for Parties Colleen’s Tortilla Soup

By Katie Cook. Recipe by Colleen Mullins.

Posted December 5, 2012

My mother's chicken tortilla soup garnished with avocado, lime, cilantro and chips.
My mother’s chicken tortilla soup garnished with avocado, lime, cilantro and chips.

Soup is a great dish to serve to a large crowd of people.

We recently had a large celebration in the Rocotillo family! One of our co-founders, Krystal, married my younger brother, Andrew. More than 200 people attended the beautiful wedding with many coming in from out of town. We had family and friends visiting from as far away as Canada, Guam, Oregon and Brooklyn.

Because you can keep it hot on the stove over a long period of time, soup is a great dish to serve to a large crowd of people. Here in Texas, a favorite party food is Chicken Tortilla Soup. Our mother, Colleen, served tortilla soup on the evening that many of the out of town wedding guests arrived in Austin. We made margaritas for the guests too.

— Katie

Tortilla Soup

Serves 16. This recipe could be adjusted for a smaller crowd by cutting the chicken, water and vegetables in half.

Ingredients:

  • 2 rotisserie chickens
  • 1 large onion
  • 2 stalks of celery
  • Salt and pepper
  • Thyme
  • 4-5 potatoes
  • 2 peeled carrots
  • 2 zucchini
  • ¼ lb. fresh green beans
  • 15 oz can of crushed tomatoes
  • ½ bag frozen corn
  • 6 large roasted and peeled mild hatch chiles (may substitute poblano peppers)
  • Tortilla chips
  • Monterey Jack or other Mexican white cheese
  • 3 avocados
  • Sour cream
  • Small bunch of cilantro
  • 5-6 limes
  • Salsa

Steps:

Dice the meat from the rotisserie chickens and place in covered bowl in the refrigerator.

Put bones and chicken skin into a large stockpot with 16 cups of water. Cut up one large onion (save ¼ for garnish), two stalks of celery and add to broth. Add salt, pepper and thyme. Bring up to a simmer and continue to simmer gently for an hour. Skim off any foam and discard.

Strain broth and discard bones and vegetables.

Cut up other vegetables to add to broth. We used potatoes, carrots, zucchini and green beans, all cut into bite-sized pieces. (Add potatoes and carrots first because they take longer to cook.) Add a large can of crushed tomatoes and ½ bag of frozen corn. Add whatever peppers you have on hand. (We added 6 mild roasted hatch chiles.) Add the reserved diced chicken.

Serve in individual bowls and have guests add any of a variety of garnishes, including tortilla chips, cubed cheese, diced avocado, sour cream, chopped cilantro, lime wedges, diced onions and salsa.

Cut up onion and celery and add to broth
Cut up onion and celery and add to broth
Choose other veggies to add to broth
Choose other veggies to add to broth
Cook vegetables until tender
Cook vegetables until tender
Serve with a variety of garnishes
Serve with a variety of garnishes
Enjoy!
Katie Cook

Katie Cook is a lover of all things social media, travel, food and wine. She grew up in Austin, TX and enjoys making dishes that her husband and two children enjoy. You can find her at @katiecook

Colleen Mullins

Colleen Mullins is the oldest of 8 children and started to help her mother cook for their large family when she was a teenager. Cooking has become a lifelong passion for her. She loves trying recipes from around the world.

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