Classic Mexican Tortilla Soup
American Kitchen

Classic Mexican Tortilla Soup

Like most truly great culinary traditions…

…tortilla soup has a rich and diverse history that has as many unique and delectable variations as just about any other dish out there.

For this recipe we’re skipping over the Tex-Mex variety and going straight for the traditional Mexican version. This soup is perfect for any season. It’s simple to make and is layered with complex and satisfying flavors that are guaranteed to impress. We humbly suggest pairing it with some margaritas, a patio view and a summer sunset.

Soup Ingredients

• 4 cloves garlic, unpeeled
• 4 large Roma tomatoes
• 1 small white onion
• 1 medium dried Guajillo chile, cut into chunks (save a few pieces for garnish)
• 2 corn tortillas, torn into 1-inch pieces
• 6 cups chicken broth
• Salt and Coarse black pepper

• Sour cream
• 2 avocados, cut into 1/2- inch cubes
• Queso fresco, crumbled
• Guajillo chile chunks
• Crispy tortilla strips
• Fresh cilantro
• Lime wedges

1. In a 12-inch Premium Stainless Steel Sauté Pan over medium-high heat, cook the garlic, tomatoes, onion and Guajillo chile, turning occasionally to ensure charring on all sides.

2. Once blackened on all sides (about 10 minutes), remove the vegetables, peel the garlic, then add both to a blender with the tortilla pieces and 2 cups of chicken broth. Blend until very smooth.

3. Carefully remove the lid from the blender (hot blended liquids tend to explode) and pour the mixture into a 8-quart Premium Stainless Steel Stock Pot.

4. Add the remaining chicken broth and season with salt and pepper, then bring the mixture to a boil. Cover and reduce heat to medium low; simmer for about 15-20 minutes.

5. Ladle the tortilla soup into 6 bowls and garnish with sour cream, avocados, cheese, tortilla strips, chilies, cilantro and a couple lime wedges on the side.


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