Mexican Tortilla Soup Recipe

5 4 5
Mexican Tortilla Soup Recipe
Mexican Tortilla Soup Recipe photo by Taste of Home
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Mexican Tortilla Soup Recipe

Read Reviews
5 4 5
Publisher Photo
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Tortilla Soup in Test Kitchen Favorites 2004 2005, p74

  • 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
  1. 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.
  2. 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.
  3. Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook 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.
  4. 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.
  5. 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.
Originally published as Tortilla Soup in Test Kitchen Favorites 2004 2005, p74

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Reviews forMexican Tortilla Soup

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MY REVIEW
Meg User ID: 8988489 258260
Reviewed Dec. 17, 2016

"Loved this recipe, but adjusted a bit since I'm not a broth/thin soup person. I used fresh tomatoes instead of canned, so saut?ed with the peppers/onion/garlic to get them cooked. After the tomatoes/peppers/onion/garlic were saut?ed, I added 1/4 cup of flour and stirred to make a roux. Then I added all the contents of the saucepan plus half a block of cream cheese to the blender. After blending with the addition of cream cheese, I followed the recipe directions, but added a cup of milk instead of water, a shredded rotisserie chicken, corn, black beans, and cilantro to make it a more filling soup. Really you could add whatever meat and veggies you want to fill it out - I definitely recommend adding the cream cheese and milk though if you like a creamier soup. The roux also thickens, so those three are the main pieces to making it a filling soup. The recipe is a great base to get started with!"

MY REVIEW
kerrynjames User ID: 5662698 135453
Reviewed Sep. 10, 2012

"We loved this. Granted, I was unable to find the chili the recipe called for, so I used a seeded jalapeno. We also added some chicken (pre-cooked and cubed) and used store-bought tortilla chips (I'll admit to a bit of laziness). It was fantastic, though. Much better than the Mexican restaurant we visit!"

MY REVIEW
skywaitress User ID: 5434571 137914
Reviewed Jan. 8, 2012

"I add rotisserie chicken and black beans. I also use the store bought tortilla strips, found in the crouton section. yum!"

MY REVIEW
mommytutu User ID: 4268617 106880
Reviewed Nov. 5, 2009

"My husband and I ADORE this recipe. We did make a few minor changes to make it more filling.

We marinate 1 chicken breast in about half a can of chipotle peppers in adobo sauce. Saute it and then shred it. Put that in your finished soup.
And I also added about 1 to 1 1/2 cups cooked rice to the finished soup.
Also, we have substituted corn tortilla chips instead of making our own.
But, totally one of the BEST soups we've ever made!!!!"

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