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Mexican Tortilla Soup Recipe

Mexican Tortilla Soup Recipe

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
TOTAL TIME: Prep: 30 min. Cook: 50 min. YIELD:6 servings


  • 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.

Reviews for Mexican Tortilla Soup

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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!"

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!"

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!"

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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