Winter Holiday Tortilla Soup recipe – Tacofino Vancouver


‘Tortilla Soup’




4 litres chicken stock *

4 TBSP ancho purée *

1TBSP ancho powder

2 cups lightly sautéed onion

Salt to taste

3/4 cup fresh squeezed lime juice

Valentina to taste (1/4 cup ish?)


*For the stock we buy free range chicken bones, roast and simmer over night with about 8 whole dried ancho chilies. Strain and cool. No need to skim the fat.

*Skin the anchos and purée them – discard the stem and as many of the seeds as possible.

Add to each bowl: grated aged white cheddar, sour cream, avocado, chicken* , avocado, cilantro, fresh corn chips *, a splash of Valentina  and a wedge of lime.

*We use the thigh meat we put in our burritos but you could roast and shred breast and thighs…

*We cut corn tortillas into long strips, deep fry and sprinkle with salt.”




Twitter:  @TacofinoVAN

Instagram: @tacofinovancouver

Facebook: /TacofinoCommissary



My VanCity

About My VanCity

Vancouver News, Events, Lifestyle, Food, Shopping, Dining, Wine, Spirits, Beers/Ales and More. Vancouverites community source to the inside scope of Vancouver Lifestyle. Happenings throughout Vancouver and the Lower Mainland. We bring you a community guide to your events and entertainment. All about dining, wine, shopping, nightlife, sports and everything to do in Vancouver. Brought to you by our editor: Valerie van der Gracht

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>