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Todd English and Eva Longoria Open Up Beso

Eva Teaches Us How to Make Tortilla Soup

Last night celebrity chef/restauranteur Todd English and actress Eva Longoria celebrated the opening of their new restaurant Beso. The restaurant has been in the works for some time, and Eva has been involved in every level including the menu. In fact, she has even contributed recipes to the menu. Two of the house specialties are Eva's guacamole and her tortilla soup. She says:

I make the best guacamole in the world. And my tortilla soup . . . I am renowned for.

If you're curious to try Eva's tortilla soup, but can't quite make it to Beso then make it at home. Get the recipe, just


Eva Longoria's Tortilla Soup

Eva Longoria's Tortilla Soup

Eva Longoria's Tortilla Soup


1 medium onion, medium dice
½ bunch of celery, medium dice
¼ cup garlic, chopped
1 pasilla pepper (a dried, mild chili), medium dice
1 jalepeño pepper, diced
½ cup olive oil
6 whole Roma tomatoes
6 cups hearty chicken stock
½ cup lime juice
2 boneless chicken breasts, cut into strips
2 tablespoons fresh cilantro leaves
½ teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin seed
1 tablespoon paprika
1 bay leaf
Salt and pepper, to taste

Tortilla chips, avocado, jalepeños or sour cream to garnish


  1. Preheat oven to 350º. In a bowl, toss tomatoes with half of the oil, a pinch of black pepper, and 1 teaspoon of salt. Spread on a baking pan and roast until light brown, 25-30 minutes.
  2. While tomatoes are roasting, in a stock pot over medium heat, sauté onion, celery, peppers and garlic in remaining oil, stirring frequently until soft and translucent.
  3. Add chicken stock, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
  4. When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to the broth.
  5. Add chicken breasts, cut into strips. Simmer 10 minutes.
  6. Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste.
  7. Serve piping-hot in large bowl, garnished with chopped avocado, tortilla chips, chopped jalepeños and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes and cooked, diced chicken. Adjust spices and seasonings to your taste. Enjoy!


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Join The Conversation
Angela123 Angela123 7 years
I don't think I would blend it either. I'm going to try it and just skip step 6 :)
boss-lady boss-lady 7 years
She needs to eat her food and gain some weight. She is too thin.
spacebear spacebear 7 years
5 and 6 may be meant to be that way, but i think i will reverse them...i like actual pieces of chicken in my soup
demeter demeter 7 years
I want to go to her restaurant!!
I wish we could get her guac recipe
gabiushka gabiushka 7 years
Gringos should realize that cumin and chili powder are not in any way key ingredients in mexican cuisine and that this kind of gastronomy is much richer than that.
witchbaby witchbaby 7 years
Blend the chicken? that just sounds wrong. >.<
MonaNomura MonaNomura 7 years
is it just me or are steps 5 and 6 reversed? i would blend the soup before adding the chicken....
aimeeb aimeeb 7 years
AshleyMay84 AshleyMay84 7 years
now, you know she didnt really eat that. homegirl looks like she doesn't eat much of anything.
lady_jade lady_jade 7 years
I love tortilla soup-I think I'll try this recipe out but I prefer this soup not blended too!
jazspin jazspin 7 years
I wouldn't blend things either - I like a more stew-like soup!
Marci Marci 7 years
I wouldn't blend the ingredients either, but when we lived in San Antonio that's how everyone made Tortilla Soup so I guess it's a common way of making it.
emalove emalove 7 years
Leilanic1 Leilanic1 7 years
i want the guacamole too!
arihm arihm 7 years
I would never blend up all the good things in tortilla soup, but maybe that's just me...
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