Tortilla Soup Recipe

Tortilla Soup, or sopa de tortilla, is a warming Mexican classic. A smoky tomato broth is ladled over crisp tortilla strips and finished with cheese, cream and avocado.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 4 corn tortillas, cut into strips
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 chipotle chillies in adobo, chopped
• 800 g canned chopped tomatoes
• 1 litre chicken or vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 100 g grated Monterey Jack cheese
• 1 ripe avocado, diced
• Soured cream and lime wedges, to serve
• Fresh coriander, to serve

Instructions

1. Heat the oil in a pan and fry the tortilla strips in batches until golden and crisp, then drain on paper towels.
2. In the same pot, soften the onion for 5 minutes, then add the garlic and chipotle and cook for 1 minute more.
3. Pour in the tomatoes, stock, cumin and oregano, then simmer gently for 20 minutes.
4. Blend the soup until smooth, return it to the pot, and season with salt and pepper.
5. Divide the crisp tortilla strips between bowls and ladle the hot soup over them.
6. Top with cheese, avocado, a swirl of soured cream, coriander and a squeeze of lime.

Pro tips

• Fry the strips just before serving so they stay crisp in the hot soup.
• Adjust the heat by adding more or less chipotle to taste.
• For a lighter version, bake the tortilla strips instead of frying them.

Frequently asked questions