Mexican Tortilla Soup Recipe

Name: Mexican Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium dried ancho pepper, seeded and chopped; 1 cup water; Oil for deep-fat frying; 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips; 1 small onion, sliced; 4 garlic cloves, peeled; 1 can (14-1/2 ounces) whole tomatoes, drained; 6 cups vegetable or chicken broth; 1/4 cup chopped fresh cilantro; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper, optional; 1-1/2 cups shredded Monterey Jack cheese; 1 large avocado, peeled and diced; 1 medium lime, sliced and quartered

Servings: persons

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

1
In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside.
2
In a large saucepan, heat 1 in. of oil to 350u00b0. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside.
3
Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth.
4
Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
5
Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

1012

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium dried ancho pepper, seeded and chopped, 1 cup water, Oil for deep-fat frying, 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips, and more.

Yes, Mexican Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Tortilla Soup

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