Eva Longoria’s Chicken Tortilla Soup

So if you ever needed proof that I’m not a food snob, here it is.  This Tortilla Soup recipe is ripped right out of a trashy People magazine that I bought for a flight (it’s my guilty travel pleasure!).  Looked yummy enough despite it’s non-chef celebrity roots so I decided to give it a try and boy am I glad that I did.  That Eva Longoria knows her Tortilla Soup!  I guess this shouldn’t be surprising since it’s her signature dish at her Hollywood restaurant, Beso.  But still, I was surprised at how super yummy and authentic tasting this was...better than many that I’ve had at restaurants which is always satisfying when it’s homemade.

A few adaptations that I made to the recipe below are as follows:
SavoryGirl’s Favorite Mexican Dishes

Happy Cinco de Mayo everyone!  In honor of this fun, yet often American abused holiday I thought I'd stay away from the bars and instead share a collection of some of my past favorite Mexican recipe posts. If you've been following SavoryGirl at all you likely know by now that I think I may have been Mexican in my past life.  It's hard to go two weeks without one of my weekly dinner menus including something Mexican inspired and it's almost guaranteed that I am making some version of Huevos Rancheros for breakfast on the weekends.  So let's take a spin through SavoryGirl's Mexican past creations...

First up is my all-time most popular post...Eva Longoria's Chicken Tortilla Soup.  It's a little hard for me to swallow that a once in a blue moon recipe that I ripped out of a People Magazine while traveling has been the most popular post on my blog for the past 2  years, but I can indeed stand behind the recipe.  This soup is better than most that I have in great Mexican restaurants.
Huevos Rancheros Cups

Huevos Rancheros is one of my all-time favorite breakfasts...I honestly make it like 6-8 times a month.  But sometimes an old favorite needs a new twist. So I posted this picture of one of my random weekend breakfast creations on Facebook a while back and have been getting pestered by family and friends for the recipe ever since.  So while it isn't a formal recipe per se, it did turn out quite delicious so I thought I'd share...enter SavoryGirl's Huevos Rancheros Cups!

Serves 2

4 corn tortillas (mini slider-sized tortillas if you can find them)
4 eggs
1 can black beans
1 can chopped jalapeños
1 shallot, minced
¼ cup chopped cilantro
salt & pepper to taste
shredded cheddar or mexican-blend cheese
salsa, for serving


Move oven rack to upper third of oven. Preheat oven to 350°

Mix together black beans, jalapeños, minced shallot, chopped cilantro and salt & pepper to taste. Set aside.

Evenly coat the inside of four 10-oz ramekins with olive oil or spray oil.  Stack 4 corn tortillas on a paper towel and microwave for 15 seconds to soften.  Gently push each tortilla into a ramekin so it lines the inside like a muffin cup.

Spoon two heaping spoonfuls of the black bean mixture into each tortilla. Crack an egg on top of bean mixture. Season with salt and pepper.

Place in oven for 20 minutes or until whites begin to set around the edges. Sprinkle with shredded cheese to cover top of the egg.  Bake for another 5-7 minutes until white is fully set, but yolks are still soft.

Gently ease tortilla cup out of each ramekin with a spoon onto a plate. Serve with salsa, dig in and enjoy.  
Chicken Corn Soup with Chile Mint Salsa

Christian and I often joke that we must have been Mexican in our past lives because we absolutely love anything Mexican inspired...and the spicier the better! We've mastered our very own version of Posole and make Eva Longoria's Tortilla Soup, which is always quite a hit. While we love both of these soups, we've been making them for years so when I first saw this recipe in Bon Appétit described as a fresh new take on Tortilla Soup, I knew we had to give it a try. I sure am glad that I did, because it is fantastic.  Pretty different from your traditional chicken tortilla soup but still spicy and super satisfying.  The chile-mint salsa is a winner and really makes the soup, but beware because a little bit goes a long way!

Since we enjoyed this dish so much I know we're going to make it pretty often, so I would likely adapt the original recipe to make it a bit quicker and easier without sacrificing too much taste (in my opinion). So while the core of the original recipe is based around cooking the whole chicken in the broth you'll see below that I'm making a few adjustments to make it easier and healthier. Otherwise, this recipe is just perfect and delicious as is!

SavoryGirl’s Huevos Rancheros

Christian and I often joke that we must have been Mexican in our past life.  We really love Mexican food...and lately, the spicier the better!  For years I was making Huevos Rancheros for myself almost every weekend but within the past year it has transitioned to more of a breakfast for dinner dish for us.  Mostly because it's quick and we almost always have all of the ingredients on hand, which makes it perfect for a weeknight.  Correct, 99% of the time I have tortillas and canned refried beans in the house.  They are staples in the SavoryGirl household!
Coriander Chicken Tostadas

This is one of those recipes that has been hiding in my binder for a while....over a year to be exact.  So when I stumbled upon it recently we added it to a menu and boy are we glad that we did!  Christian actually made it since I was running late but he says it was pretty darn easy for how gourmet and delicious it turned out.  We did decide to cheat slightly though...we used canned low-fat refried beans instead of making them ourselves, but it worked out just fine for us!

The recipe can be found here, on the Epicurious/Bon Appétit website from January, 2011.  Perfect for this time of year since fennel is in season!

Cinco de Mayo Menu

How could I forget to include a Cinco de Mayo dinner in this week’s menu?!  Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there.  We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life...so we simply can’t skip the Cinco de Mayo festivities even if we do stay home.  That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week....thankfully kale lasts forever!).
DIY Fish Tacos

The original plan was to make a different fish recipe tonight since we had tortilla soup earlier in the week, but what can I say...sometimes we get in a Mexican mood and we just can’t get out of it!  We always joke that in our past life we must have been Mexican.  Anyway here is my general approach for fish tacos...pretty simple DIY night.
Christian’s Posole Soup

We’ve been making Posole since our days in San Diego back in 2002-2005. For those not familiar with it Posole is a traditional Mexican stew that can be different family by family...different meats, broths and veggies based on what they have available (either in their area or as leftovers in the fridge). Two staples of this dish though, are hominy (hulled corn with the bran & germ removed...when ground it becomes grits) and cabbage for garnish.
Foodie Day Trip: Napa

We’ve been having such fantastic weather that Christian and I decided to take an impromptu trip up to Napa this past Saturday...we brought our bikes, hit the Oxbow Public Market for lunch and then rode around to a few wineries.  I’ll warn you though...starting your day in Napa at the Oxbow Public Market may risk you never making it to any wineries at all!

If you haven’t been to the Oxbow Public Market you should check it out, it’s fabulous.  If your from the Bay Area, upon arriving it will be no surprise to learn that the founder, Steve Carlin, has 20 years of experience with the Oakville Grocery Company and was a project manager of the San Francisco Ferry Building Marketplace.  It’s right across the river from downtown Napa where other fabulous foodie outposts are as well, such as the Fatted Calf Charcuterie and Model Bakery.