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Houston’s Tortilla Soup

At lunch one afternoon, my fiancé and I met at Houston’s Restaurant on Park Lane in Dallas since it was a favorite spot for both of us and centrally located to our offices at that time. For an appetizer, I sampled the soup of the day which happened to be tortilla soup. I had never heard of tortilla soup before and thought that it sounded like an interesting concoction, so I ordered a bowl. Since then, I’ve had tortilla soup at a number of restaurants and never had anything close to Houston’s version.

Houston’s Restaurant Tortilla Soup:


  • 1 (2 1/2 to 3 lb.) chicken, cut-up and skin removed
  • 2 ribs celery, cut into chunks
  • 1 medium onion, quartered
  • 1 large carrot, quartered
  • 2 sprigs parsley
  • 2 T. chicken soup base
  • 1 tsp. lemon-pepper seasoning
  • 1 large clove garlic or granulated garlic, to taste
  • 1 1/2 lb. potatoes, peeled


  • Combine the first seven ingredients in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
  • Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
  • In 4 cups of the reserved chicken broth, boil the potatoes until tender. Remove from heat. Do not remove the broth. Mash the potatoes and add the following:
  • 1 large can creamed corn
  • 1 (10 oz.) can Ro-Tel tomatoes, crushed
  • 1 1/2 C. half and half
  • 2 to 4 T. minced cilantro
  • Add enough of the reserved chicken broth to thin out the soup to the desired thickness.
  • Simmer on low for about 15 to 20 minutes. Taste and correct seasoning. Be careful of adding too much salt.

Moments before serving, stir in:

  • 1 C. shredded Cheddar cheese
  • 1 C. shredded Monterey Jack cheese
  • Reserved cut-up chicken
  • 4 to 6 corn tortillas, cut into
    1/4-inch strips

Continue to simmer until cheese is melted and chicken is heated through.

To serve, ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.

“Comer con gusto!”
Steve D.


One comment on “Houston’s Tortilla Soup

  1. […] has always left an impression is their selection of soups and appetizers. A favorite of mine is Houston’s Tortilla Soup, the first time I ever had it was at lunch there one day when it happened to be the “soup […]

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