Quantcast
Skip to content
Communities
  • North Fork
    • Jamesport
    • Mattituck
    • Orient
    • Riverhead
    • Shelter Island
    • Southold
  • The Hamptons
    • Montauk
    • Quogue
    • Sag Harbor
    • Sagaponack
    • Southampton
    • Water Mill
    • Westhampton Beach
  • NYC
  • Palm Beach
  • Home Pros
  • Digital Editions
  • Dan’s Best of the Best
  • Contact Us
  • RegisterLogin
Dan’s Papers
  • Things to Do

    Events Calendar

    View and Post Events

    • Books & Authors
    • Concerts
    • Comedy
    • Fairs & Festivals
    • Film
    • Fitness & Outdoors
    • Galleries & Museums
    • Kids & Families
    • LGBTQ+
    • Nonprofits & Philanthropy
    • Pets & Animals
    • Seasonal & Holiday
    • Shopping
    • Theater

    Dan’s Events

    Visit Dan’s Taste

  • Arts & Culture
    • Artist Profiles
    • Books & Authors
    • Galleries & Museums
    • Performing Arts
    • Music, Film & TV
  • Food & Drink
    • Recipes
    • Restaurants
    • Bars, Breweries & Distilleries
    • Wine & Wineries
  • Celebrity News
  • Local News
    • Crime & Police
    • Politics
    • Health
    • Business
    • Education
    • Environment
    • Obituaries
  • Real Estate
  • Lifestyle
    • Fashion & Style
    • Hotels & Inns
    • Kids & Family
    • Nonprofits & Philanthropy
    • Party & Event Photos
    • Wellness
    • Dan Rattiner’s Stories

→ Dan’s Taste Summer Series Presented by Wilmington Trust

Restaurants

Recipe: Loaves & Fishes' Tortilla Soup

Licia Kassim Householder and Sybille van Kempen
3 minute 03/07/2022 Share
Loaves & Fishes' Tortilla Soup
Loaves & Fishes’ Tortilla Soup

This week, Loaves & Fishes in Bridgehampton dares adventurous foodies to try Licia Kassim Householder and Sybille van Kempen’s recipe for tortilla soup, as seen in The Loaves & Fishes Farm Series Cookbook: Featuring the Food Store. Of course, you could also just stop by the cookshop and buy some — your call.

Recipe: Loaves & Fishes’ Fried Chicken

(Makes about 3 quarts)

Close

Get the Full Story

News, events, culture and more — delivered to you.
Thank you for subscribing!

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Chili Paste Ingredients:

2 dried ancho chilies
2 dried guajillo chilies
2 dried chipotle chilis
2 cups chicken stock

Chili Paste Directions: Add dried chilies to a medium bowl. Bring chicken stock to a boil in a small saucepan; pour over chilies. Cover bowl with plastic wrap and let sit for 10–15 minutes, until chilies are soft. Purée mixture in a high-powered blender, and strain. Reserve for soup. Remaining paste can be stored for 1 week in fridge or 1 month in freezer.

Soup Ingredients:

1 3 1/2 lb chicken
2 tbsp olive oil
1 large white onion, chopped
6 cloves garlic, minced
1 small jalapeño, seeds and ribs removed, minced
2 28 oz cans crushed plum tomatoes
10 corn tortillas, cut into 6 wedges each, divided
1/4 cup chili paste
1/2 cup chopped cilantro, plus some for garnish
1/4 cup freshly squeezed lime juice
2 cups vegetable or canola oil
1/2 cup shredded goat Gouda cheese (optional)
Kosher salt and freshly ground black pepper to taste

Directions: Place chicken in a large stockpot, and fill with enough cold water to cover. Bring to a boil, reduce to a summer, and cook for 1 1/2 hours, until chicken is fully cooked and tender. Remove chicken from pot and place onto a tray, reserving the liquid. Cool for about 30 minutes, or until cool enough to handle. Remove the meat and shred with two forks. In a Dutch oven, add olive oil, onions, garlic and jalapeño, and sauté on medium heat until onion is soft and translucent, about 8–10 minutes. Add crushed tomatoes, 2 chopped tortillas, chili paste and 2 cups reserved chicken stock; simmer for 20 minutes. Purée in batches in a high-powered blender until smooth. Add in cilantro, lime juice, salt and pepper, and purée for another 30 seconds. Pour back into the pot, add shredded chicken and stir to combine. Heat a small pot with the oil to 350°F on a thermometer. Add remaining tortilla wedges and fry until golden brown. Remove onto a paper towel-lined plate and sprinkle with salt. Pour soup into bowls, and stir in tortilla chips and cilantro. Sprinkle with cheese if desired.

Visit loavesandfishes.us/loaves-and-fishes-cookshop for more.

  • Vetted Hamptons Resources

    Hamptons Classified 

    Access our trusted network of local professionals and browse employment opportunities in the Hamptons.
    Find a Home Pro Search Jobs
  • Most Recent Articles

    The Atlantic Team, Douglas Elliman, real estate, brokers

    The Atlantic Team at Douglas Elliman: A Winning Formula of Teamwork, Innovative Marketing and Expertise

    Andrew Vahab

    Former Dreyfoos Student Named Chair of School’s Executive Board

    Artist Hodaya Louis discusses her work during her emerging artist residency at the Norton Museum of Art.

    Norton Museum Hosts Emerging Artist Studio Residencies

    DJ Chef Experience is coming to Dan's Red, White & Brews

    DJ Chef Brings Eats & Tunes to Red, White & Brews

  • Things to do on the East End

    More local events

    Summer Kids Club Jr: Spanish Immersion at CMEE

    CMEE
    Today, 9 am

    Cruise the Country Side: Wine, Orchards & Craft Beer by Bike

    East End Bike Tours
    Today, 10 am

    CELEBRATE 4TH OF JULY WEEKEND AT THE HUB: PAWS FOR A CAUSE BENEFITING ARF HAMPTONS

    The HUB
    Today, 10 am

    Docent Tours in the Landcraft Garden

    Landcraft Garden Foundation
    Today, 10:30 am

    Untitled – Local Artist Show Water Mill Museum

    The Water Mill Museum
    Today, 11 am

    The Jackie Mason Musical

    southampton cultural center
    Jul 26, 7 pm
    Dan’s Papers

    The iconic mainstay of Long Island’s East End for over 60 years.

    Read Our Papers

    Digital Editions of Dan’s Papers are available online.
    Get our best stories right into your inbox. Subscribe
    Follow us
    © Dan’s Papers 2025 Schneps Media |
    Designed by Digital Silk
    • Terms of Use
    • Privacy Policy

    Post an Event