Cinco de Mayo Tortilla Soup Recipe
By Executive Chef Jim Phillips
Barona Casino’s Tortilla Soup has always been a winner with our guests. The recipe has been on our menu since the beginning and we always get requests for it. So, we thought Cinco de Mayo would be a great time to share it with everyone. It’s easy to make and is a great recipe to have on hand. It can be easily customized for your guests and made ahead of time so you can enjoy the fiesta while serving a great dish!
At Barona we love to celebrate Cinco de Mayo too. This year, we’re serving a variety of Mexican food specials in our restaurants. You can get a family-style Puerto Nuevo Lobster Special with rice and beans for $19.50 from 11 a.m. to 10 p.m. at El Rancho Grande and The Plaza. And, don’t forget we’ll be pouring refreshing margaritas and cervezas plus more than a dozen tequilas beginning at 5 p.m. at the El Rancho Grande. 
In honor of the holiday, we’re also offering a special price of $5.55 at the Seasons Fresh Buffet. The buffet will be available from 10 a.m. to 10 p.m. for guests 18 and over and Club Barona discounts will apply.
All this on top of the great slots, blackjack, poker and more to cap off your celebration with a Barona moment of your own!
I hope you enjoy the Tortilla Soup recipe and also have a great Cinco de Mayo! And, if there’s a special dish at Barona that you’d like to make at home, please let us know and we’ll do our best to share the recipe on another blog post.
Salud!
Tortilla Soup recipe: 10 servings
Ingredients:
¼ Cup Olive Oil
½ Cup Chopped Onion
1 Jalapeño Pepper
2 Lbs Chopped fresh Roma Tomatoes
3 Cloves Chopped Garlic
1 Tsp Ground Cumin
½ Gallon Chicken Stock
½ Bunch Cilantro
1 Tbsp Chicken Base
Salt To Taste
Pepper To Taste
Preparation:
In a medium sized soup pot, over medium heat add the olive oil, sauté onions, jalapeño pepper, cumin and garlic until slightly caramelized. Add tomatoes, chicken stock, chicken base and seasoning. Let it simmer for 35 minutes and then add the chopped cilantro and blend the soup until smooth.
Garnish the soup with fried tortilla strips, diced fresh avocado and shredded Monterey Jack cheese.
July 6, 2010 at 10:38 pm
crazy over there fresh spinach green salad if any one knows ingredients please let me know…
November 28, 2010 at 9:03 pm
we’ve been eating at the Sage for many years – the tortilla soup is the one item we’ve eaten on a regular basis while trying various other foods on the menu- my daughters and I think it is the best available – there have been times we go there for just some tortilla soup – thanks for making such delicious food
September 16, 2011 at 4:35 am
The Cinco de Mayo Tortilla Soup looks delicious. This soup would be perfect this Christmas season. Thanks for sharing the recipe!
July 21, 2012 at 8:26 am
Hi…I finally found how to reach you…..I visited Barona and had the most delicious soup ever…It was called Chicken Poblano…..would I be asking too much for you to email me the recipe…I would love to try to make it….it was without a doubt probably the best soup I have had in a long time………..thank you so much Joyce Long
October 12, 2012 at 1:36 pm
Can i have the chicken poblano soup receipe too. please.please
October 22, 2012 at 9:11 am
Barona’s Chicken Poblano Soup
Yield: Approximately 1 Gallon
Ingredients:
1 Cups Poblano Peppers, Small Diced with no Seeds
1 Cups Onions, Small Diced
½ Pound Butter
1 Tablespoons Garlic, Chopped
½ Pound Flour
½ Gallon Chicken Stock
1 Quart Heavy Cream
½ Pound Chicken, Cooked and Diced
1 Small Can Diced Mild Green Chili, Drained
To Taste Black Pepper
To Taste Salt
Procedure:
Sauté onions and poblano peppers in the butter until soft. Add Garlic and cook for a minute longer. Add flour and mix well. Add Chicken Stock and bring to a simmer. Let cook for a few minutes. Add cream, cooked chicken and small diced green chilis. Season with salt and black pepper to taste.