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Islands Tortilla Soup

By Todd Wilbur


Score: 4.80. Votes: 15
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The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best clone and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur

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  • 4 to 5 pound whole roasting chicken
  • 2 tablespoons butter, melted
  • ...

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Score: 4.80. Votes: 15
Rating of votes (15)
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Laura Monge
Nov 11, 2015, 23:00

Delish!! I added a little bit of cream (less than 1/4 cup). It was awesome.

Liz
Mar 15, 2013, 22:00

Just made this and it tastes exactly like the Islands one. Definitely making this over & over again...thanks for the recipe!

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