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Tortilla Soup
Serves 4 Prep 20 min Cook 30 min Total 50 min Type Meal Origin Mexican

Tortilla Soup

This is a classic Mexican soup, simple yet at the same time sophisticated. You can use the recipe below for a light fragrant soup, or add left-over bits of chicken for a hearty comforting variant.

Serves 4 Prep 20 minutes Cook 30 minutes Units Rate

Overview

A vibrant Mexican soup featuring crispy fried tortilla strips in a smoky tomato broth, topped with fresh avocado, cheese, and herbs. The combination of textures and flavors makes it a satisfying and authentic dish.

Ingredients

Base

  • 5 tablespoons olive oil

Aromatics

  • 1 onion (peeled and cut into 6 pieces)
  • 3 garlic cloves

Vegetables

  • 4 -6 fresh tomatoes (skinned and seeded)

Seasonings

  • 1 - 2 very large dried chillies (seeds removed)
  • 1 teaspoon smoked paprika

Liquid/Broth

  • 1.2 litres chicken stock

Other

  • 6 corn tortillas
  • 200 grams buffalo mozzarella (diced into ½ cm pieces)
  • 1 ripe avocado (large, stoned, peeled, and diced)
  • 1 lime (large, cut into wedges)
  • 1 bunch fresh flat leaf parsley (finely chopped)
  • 1 bunch fresh coriander (finely chopped)

Method

Stage 1 - Prepare ingredients

  1. Peel the onion, and cut into 6 pieces.
  2. Dice the mozzarella into ½ cm pieces.
  3. Remove the stone from the avocado, and peel.
  4. Chop the avocado into ½ cm pieces and place in a ramekin.
  5. Cut the lime into wedges and place in a ramekin.
  6. Finely chop the parsley and place in a ramekin.
  7. Finely chop the coriander and place in a ramekin.

Stage 2 - Make broth

  1. Put the onion and garlic in a large, heavy frying pan and dry toast (stirring frequently) for 5 - 6 minutes over a medium heat.
  2. Add the onions, paprika and garlic to a food processor, along with the tomatoes and purée.
  3. Add the purée to a saucepan over a medium heat and reduce until thick.
  4. Add the stock and simmer for about 25 minutes.
  5. Season to taste.

Stage 3 - Fry tortillas

  1. Add the chilli to a dry frying pan and toast for about 30 seconds, taking care not to burn the chilli.
  2. Cut the chilli into strips.
  3. Cut the tortillas in half.
  4. Cut each half into 2 cm strips.
  5. Heat the oil in a saucepan until shimmering.
  6. Add half the tortilla strips and fry, stirring constantly until the pieces are brown and crispy.
  7. Remove the tortilla, and allow to dry on kitchen towel.
  8. Repeat with the remaining tortilla.

Stage 4 - Assemble and serve

  1. Divide the tortilla and chilli strips between 4 bowls.
  2. Add the tomato broth to each bowl.
  3. Arrange the ramekins on a table along with the soup bowls.
  4. Add cheese and avocado to the soup, with a squeeze of lime juice and garnish with parsley and coriander.

Notes

  • Tortillas: Fry in batches for crispiness; drain well.
  • Chillies: Toast briefly to release flavor without burning.
  • Toppings: Serve separately for customization.
  • Smoked paprika: Adds authentic smokiness.

Serving

Serve hot with toppings on the side for guests to customize.

Storage

  • Refrigerate broth up to 3 days; tortillas separate.
  • Freezes well for up to 1 month (without toppings).
  • Best assembled fresh.

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