Wherever you are in the world, a bowl of chicken soup is the cure for what ails you.
In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese.
On “Teaching Tortilla Soup," Chef Rick Bayless shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn.
At his Chicago home kitchen, Rick uses his kitchen’s pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.
More recipes:
Chicken Broth from an Electric Pressure Cooker
—Season 12 Recipes: Bayless' Best Ever!—
In Season 12 of MEXICO — ONE PLATE AT A TIME WITH RICK BAYLESS, Rick returns to bustling Mexico City for an exploration of the country's most vibrant classic dishes, from tacos and enchiladas to tamales and tortilla soup.
He visits the city's market stalls, street vendors and restaurants — both rustic and refined — for lessons in the essential ingredients before heading back home to prepare his "best ever" versions.
Watch On Your Schedule:
All episodes from Season 12 are currently available to stream on demand.
