Tortilla soup has become a standard of tex-mex menus here in the states, becoming another pillar of the glorious international chicken soup pantheon.  While its origin is shrouded in mystery, food historians can pinpoint its arrival to America somewhere around the 1890s.  The combination of slow simmered chicken, tomatoes, and fried tortillas is a simple blend of flavors that seem as if they were always meant to be together.  Crazily, the myriad chicken tortilla soup fails come in the way of people bastardizing this formula, inundating the soup with unnecessary toppings (or worse, using cheese to cover up a watery broth or lack of chicken and vegetables). Continue reading Mexican Chicken Vegetable Soup (Caldo Tlalpeño) →