It’s not often soup weather in Texas, but on a rare chilly day or during an everything-is-canceled freeze, my craving for tortilla soup strikes. What’s great about the dish is that it’s endlessly customizable, whether you’re ridding your vegetable drawer of leftover cabbage and radishes or adding extra comfort with queso fresco, crema, and avocado. Regardless of what you garnish your bowl with, what’s most important is its base.There are two main tortilla-soup camps: those who believe a red broth flavored with tomatoes and chiles is the way to go and those who prefer a clear, chicken-y broth. I consider myself a member of the latter (if I want a bowl of something red, I’ll just make chili). Of course, you can still make the…
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