How to Make Wolfgang Puck’s Tortilla Soup Recipe
Famously served at Wolfgang Puck at Hotel Bel-Air located in California, you can experience this lovely dish in your own home with this easy recipe. Whether enjoyed as a fresh summer dish, or a cozy fall dish, this Wolfgang Puck tortilla soup recipe will hit the spot.
Blended to a smooth base, the crispy tortillas, fresh corn kernels, and a slight kick of jalapeño give this soup a deep flavor, with a light and refreshing pop. If you can’t make it at home and don’t feel like making the trip to California, Wolfgang Puck sells the canned version of his tortilla soup in most supermarkets around the country as well as online. Although, fresh is always better. Here’s how to make it.
Ingredients Needed
For the Soup:
- 2 ears of fresh corn, husks, and silks removed
- 4 – 5 large cloves of peeled garlic
- 1 small onion, peeled, trimmed, and quartered
- 1 small jalapeno pepper, trimmed and seeded
- 2 tbsp corn oil
- 2 corn tortillas, cut into 1-inch squares
- 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
- 2 tbsp of tomato paste
- 2 – 3 tsp of ground cumin
- 2 quarts of chicken stock
- Kosher salt and freshly ground black pepper to taste
For the Garnish:
- 2 corn tortillas
- 1 ripe avocado
- 1 large roast chicken breast, skinned and taken off the bone
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh cilantro leaves
- ½ cup sour cream, or ½ cup Mexican crema
Preparation
- Husk the corn cobs, rinse with cold water, then take a knife and scrape the kernels off of the cob. It’s best to use a large bowl, or container with edges to catch the kernels as they fall. Set aside the cobs afterward.
- Take the garlic cloves, onion, jalapeño, and corn kernels and coarsely chop them with your knife, or throw them together in a food processor to achieve the same coarse chop. Set those ingredients aside after you’re done.
- In a large stockpot, heat your oil over medium heat. You can take this time to cut your tortillas into 1-inch squares. Add the tortilla squares to the pot and reduce to low heat, cooking the strips until lightly crisp. Add the coarsely chopped vegetables and cook just them until they’re coated in oil and slightly tender. Do not let the vegetable brown.
- Add the chopped tomatoes, tomato paste, and the first 2 teaspoons of cumin. Simmer over low heat for close to 10 minutes. Gently pour in the stock while also adding the reserved corn cobs. Continue to simmer over low heat until the soup is reduced by one-third.
- After the soup has been reduced by one-third, carefully take out the corn cobs and discard them. Take the hot soup and, in small batches, blend it in a blender, or food processor until smooth. If desired, put the soup through a fine strainer to completely eliminate any chunks. Add the soup back into a clean soup pot and season with salt, freshly ground black pepper, and any additional cumin to fit your taste.
- For the crispy tortilla strip garnish, you’ll need to preheat your oven or toaster oven to 350F°. Then cut the tortillas into thin strips, and place them on a cookie sheet. When the oven has reached the proper temperature, bake the tortilla strips for 10-15 minutes, or until they’ve achieved the desired crispness. While they’re crisping, take this time to prepare your garnishes. Thinly slice the chicken, peel and dice the avocado, and chop the cilantro.
- To serve, add the chicken and reheat the soup over low heat. Top with diced avocado, cheddar cheese, sour cream, or cream, and chopped cilantro.
Nutrition
With 10 total servings in this recipe, each serving contains 250 calories, making it a great low-cal option that still packs in a lot of great taste. Here are the rest of the key nutrients within Wolfgang Puck’s recipe:
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 26gm
Health Benefits
Not only is this Wolfgang Puck tortilla soup recipe delicious, but you can reap the health benefits while you dig into it. It’s packed with protein and many sources of vitamins C, K, and A. Tomatoes supply their antioxidant qualities. The avocado is full of healthy fats, vitamins, folic acid, fiber, and potassium. Cilantro has detoxifying properties and boosts digestive health. This tortilla soup is relatively low in fat, low in cholesterol, and carbs. The nutrients support your bodily health with 74% of your daily vitamin C, 19% of your daily potassium, and 22% of your daily dietary fiber.
For lower sodium options, opt for low-sodium or sodium-free chicken stock. For vegetarian options, you can substitute chicken stock for vegetable stock and omit the chicken, using beans as a protein-filled meat alternative. If you like your soup a bit spicier, you can leave the stems and seeds in the jalepeño, or even add some raw or pickled jalapeño as a garnish.
About Wolfgang Puck
Wolfgang Puck is a renowned chef and restaurateur, specializing in French, Californian, and fusion cuisine. Born in Austria, his mother, a pastry chef, taught him how to cook at a young age. As he got older he honed his skills, training as an apprentice under Raymond Thuilier at L’Oustau de Baumanière in Les Baux-de-Provence, at Hôtel de Paris in Monaco. As well as Maxim’s Paris. He made his way to the United States in 1973, at age 24.
Puck worked for two years at La Tour in Indianapolis. He traded his Midwest view for one in Los Angeles, California, where he worked as a chef and part owner of Ma Maison. He’s made appearances on television, where most would recognize him from, such as his time on the Food Network.
Puck has received many well deserved awards, Michelin stars, and even a star on the Hollywood Walk of Fame. Puck has opened a plethora of restaurants over the years, still continuing to provide his classic dishes to hungry patrons, also selling canned versions of his acclaimed soups in grocery stores around the country.
