Tortilla soup is a comforting classic of central Mexican cuisine that uses dried tortillas fried in broth flavored with chili and epazote. Each region adapts it with local ingredients, but the essence of fried corn in red broth remains. It is a home remedy for cold days and hangovers.
Mexican
Mexican tortilla soup
Mexican tortilla soup with chili broth, fried tortilla chips, avocado and cream.
- Mexico
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 14 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 18 g
- Sodium 680 mg
Story behind the dish
Preparation
Mexican tortilla soup is a preparation from Mexico with easy difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 corn tortillas cut into thin strips.
- Have ready: 2 liters of homemade chicken broth.
- Have ready: 4 ripe red tomatoes.
- Have ready: 1/2 white onion.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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roast the tomatoes
Roast the tomatoes, onion and garlic on a comal until golden brown; blend with soaked chilies and strain. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Heat oil in pot
Heat oil in a pot, fry the sauce for 8 minutes and add the chicken broth; boil 15 minutes.
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Fry the tortilla strips in hot oil until crispy;…
Fry the tortilla strips in hot oil until crispy; Drain on absorbent paper.
-
Add the epazote to the broth and cook for 2 minutes; rectify…
Add the epazote to the broth and cook for 2 minutes; adjust salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve the hot broth in deep bowls with tortilla strips…
Serve the hot broth in deep bowls with fried tortilla strips on top.
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Top with avocado
Top with avocado, fresh cheese and a splash of Mexican cream.
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Serve with lemon and hot sauce to taste.
Serve with lemon and hot sauce to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
- Mild version by reducing chilies and hot spices by half.
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