Tortilla soup was invented in 1960s Mexico City restaurants to use day-old tortillas—stale bread became liquid gold.
Tortilla Soup
Dive into a bowl of vibrant Tortilla Soup, where crunchy tortilla strips mingle with succulent tomatoes and a hint of mild chiles for a flavor explosion! This delightful dish is a celebration of textures and tastes, perfect for warming your soul. Get ready to savor every spoonful of this comforting Mexican classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 dientes de ajo
- Queso latino, aguacate, cilantro, nata y limónoptional
- 1/4 cebolla pequeña
- Pimienta, orégano y sal al gusto
- 4 tomatoes
- 1 litro de agua (4.23 cup)
🫙Pantry Staples(1)
- 7 tortillas de maiz
📦Other(2)
- 1 chile guajillo
- 1 chile ancho
👨🍳 Instructions
- 1
Cut the corn tortillas into strips and fry them in hot oil until crispy.
- 2
In the same oil, fry the ancho and guajillo chiles for one minute.
- 3
Cut the onion into large pieces and halve the tomatoes, then roast them in a pot until well toasted.
- 4
In a blender, combine the vegetables, chiles, oregano, pepper, salt, and water. Blend and cook in a pot for 15 minutes.
- 5
Cut the latino cheese and half an avocado into cubes.
- 6
To serve, place the fried tortillas in a bowl, add avocado, cheese, and pour the broth over them.
- 7
Finish with a bit of cream, lemon, and cilantro.
💡 Pro Tips
- ✓Fry tortilla strips at 350°F for 2-3 minutes until they reach 12-15% moisture content - they'll sound hollow when tapped and continue crisping as they cool.technique350°F, 12-15% moisture
- ✓Flash-fry dried chiles for exactly 60 seconds to activate volatile oils without burning - overheating creates bitter compounds that can't be removed.timing60 seconds
- ✓Roast tomatoes and onions until edges are deeply caramelized (15-20 minutes at high heat) to develop Maillard compounds that add 40% more umami depth to the broth.technique15-20 minutes
- ✓Blend the chile-vegetable mixture for 90+ seconds to break down cell walls completely - under-blended mixtures create grainy texture that won't smooth during cooking.timing90+ seconds
- ✓Add cheese and avocado to bowls before ladling 180-190°F broth to prevent curdling and maintain avocado's creamy texture without cooking it.technique180-190°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tortilla soup was invented in 1960s Mexico City restaurants to use day-old tortillas—stale bread became liquid gold.
Tortilla Soup
Dive into a bowl of vibrant Tortilla Soup, where crunchy tortilla strips mingle with succulent tomatoes and a hint of mild chiles for a flavor explosion! This delightful dish is a celebration of textures and tastes, perfect for warming your soul. Get ready to savor every spoonful of this comforting Mexican classic!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 dientes de ajo
- Queso latino, aguacate, cilantro, nata y limónoptional
- 1/4 cebolla pequeña
- Pimienta, orégano y sal al gusto
- 4 tomatoes
- 1 litro de agua (4.23 cup)
🫙Pantry Staples(1)
- 7 tortillas de maiz
📦Other(2)
- 1 chile guajillo
- 1 chile ancho
👨🍳 Instructions
- 1
Cut the corn tortillas into strips and fry them in hot oil until crispy.
- 2
In the same oil, fry the ancho and guajillo chiles for one minute.
- 3
Cut the onion into large pieces and halve the tomatoes, then roast them in a pot until well toasted.
- 4
In a blender, combine the vegetables, chiles, oregano, pepper, salt, and water. Blend and cook in a pot for 15 minutes.
- 5
Cut the latino cheese and half an avocado into cubes.
- 6
To serve, place the fried tortillas in a bowl, add avocado, cheese, and pour the broth over them.
- 7
Finish with a bit of cream, lemon, and cilantro.
💡 Pro Tips
- ✓Fry tortilla strips at 350°F for 2-3 minutes until they reach 12-15% moisture content - they'll sound hollow when tapped and continue crisping as they cool.technique350°F, 12-15% moisture
- ✓Flash-fry dried chiles for exactly 60 seconds to activate volatile oils without burning - overheating creates bitter compounds that can't be removed.timing60 seconds
- ✓Roast tomatoes and onions until edges are deeply caramelized (15-20 minutes at high heat) to develop Maillard compounds that add 40% more umami depth to the broth.technique15-20 minutes
- ✓Blend the chile-vegetable mixture for 90+ seconds to break down cell walls completely - under-blended mixtures create grainy texture that won't smooth during cooking.timing90+ seconds
- ✓Add cheese and avocado to bowls before ladling 180-190°F broth to prevent curdling and maintain avocado's creamy texture without cooking it.technique180-190°F