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.”




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