I can't even count the number of underwhelming tortilla soups I've had over the years. Most of the problems stem from shear excess. Restaurants just love loading the bowls with heaps of cheese, chicken, and other accouterments, which tend to cover up any flavor that might be in the actual soup. I've longed for a straightforward and simple recipe—one that wouldn't hide the soup's humble beginnings. With fewer than ten ingredients, this recipe from Diana Kennedy's The Essential Cuisines of Mexico would be the perfect place to start. More