Cinco de Mayo Recipe: Tortilla Soup

Casa Vega opened in 1956, making it one of the oldest restaurants still around in L.A. It's a neighborhood favorite in an area -- Sherman Oaks -- with a ton of celebrities, making it both down-home and exciting for out-of-towners. Their food is more Casa Vegan than traditionally Mexican, but it's exactly what a lot of customers want. Below we have their tortilla soup recipe, beloved by a couple generations of Angelenos.

Casa Vega Tortilla Soup
Serves 4
2 oz canola oil
1/2 cup white onion
1 tbsp chile paste
1/2 tsp cumin, garlic powder, dried oregano and salt
1/4 tsp white pepper
2 cups diced, grilled chicken breast
1 cup tomato sauce
1 liter water
1/2 cup chicken broth
1 avocado- large diced
Tortilla chips or strips
Crumbled cotija cheese

Heat oil in a pan. Add onion and cook until translucent. Add chile paste and spices. Toss in diced chicken and tomato sauce. Pour in water and chicken broth. Top with diced avocado, tortilla strips and cotija cheese.

Make a Cinco de Mayo feast out of it with shrimp ceviche and cucumber and mezcal margaritas!



Find us on Tumblr here.
Follow us on Twitter here.
Follow us on Facebook here.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Drinking Cinco de Mayo: A Cucumber Lavender Margarita from Tortilla Republic

Next

Food Weekend: Slake, Food for Thought, Crawfish Boil, The Secret Fork

LEAVE A COMMENT Leave Comment