Mexican tortilla soup
A smoky tomato and chilli broth poured over crisp tortilla strips, with avocado, cheese and a squeeze of lime.
- 55 min20 prep · 35 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
- Corn tortillas8
- Dried ancho or pasilla chillies2
- Ripe tomatoes4
- Onion1
- garlic2 cloves
- Chicken stock1.2 l
- epazote or oregano1 sprig
- Avocado1
- Fresh cheese (queso fresco)100 g
- Soured cream4 tbsp
- Lime1
- Sunflower oil, for frying100 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the tortillas into thin strips and fry them in hot oil until crisp. Drain on kitchen paper and salt lightly.
- 2
Seed the chillies, fry them briefly in the same oil and soak in hot water until soft.
- 3
Blend the chillies with the tomatoes, onion and garlic until smooth.
- 4
Fry the sauce in a pot with a little oil until it darkens and thickens.
- 5
Add the stock and epazote, season and simmer.
- 6
Put tortilla strips in each bowl and pour over the hot broth.
- 7
Top with diced avocado, crumbled cheese and soured cream, and serve with lime wedges.
Tips and questions
- Can I bake the tortilla strips instead of frying?
- Yes: brush them with a little oil and bake at 200 °C for 8–10 minutes, until crisp. They will be lighter but less golden.
- Can I make it ahead?
- The broth keeps 3 days in the fridge or 3 months frozen. Fry the strips and add the toppings only when serving so they stay crunchy.
- Is it gluten-free?
- Yes, if you use 100% corn tortillas and a gluten-free stock. Check the labels, as some brands mix in wheat.
Enjoy your meal!
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