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Mexican Tortilla Soup

 Mexican Tortilla Soup
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
6 ServingsPrep: 30 min. Cook: 50 min.


  • 1 medium dried ancho pepper, seeded and chopped
  • 1 cup water
  • Oil for deep-fat frying
  • 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
  • 1 small onion, sliced
  • 4 garlic cloves, peeled
  • 1 can (14-1/2 ounces) whole tomatoes, drained
  • 6 cups vegetable or chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper, optional
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 large avocado, peeled and diced
  • 1 medium lime, sliced and quartered


  • In a small bowl, combine the ancho pepper and water; let stand for 20
  • minutes or until pepper is softened. Drain and discard water; set
  • pepper aside.
  • In a large saucepan, heat 1 in. of oil to 350°. Add half of the
  • tortilla strips; cook and stir until golden brown. Remove with a
  • slotted spoon to paper towels to drain. Repeat with remaining
  • tortilla strips; set aside.
  • Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook

2 of 2

Mexican Tortilla Soup (continued)

Directions (continued)

  • the onion, garlic and pepper over low heat until onion is golden
  • brown, about 7 minutes. Remove from the heat; cool slightly.
  • Transfer to a food processor; add tomatoes. Cover and process until
  • smooth.
  • Return mixture to the pan. Cook, uncovered, over medium heat for 10
  • minutes or until mixture has thickened to the consistency of tomato
  • paste. Add broth; bring to a boil. Reduce heat; cover and simmer for
  • 30 minutes.
  • Add the cilantro, salt and cayenne if desired. Divide cheese and
  • avocado among six bowls; top with the soup, tortilla strips and
  • lime. Yield: 6 servings.