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 quart chicken broth; 2 tomatoes (roasted and peeled); 2 garlic cloves; 4 epazote leaves (Mexican Herb); 1 medium onion (chopped); 1 tablespoon vegetable oil; 3 poblano peppers, seeded and deveined; mild feta cheese; 4 corn tortillas; 1 sliced avocado

Servings: persons

1 quart chicken broth
2 tomatoes (roasted and peeled)
2 garlic cloves
4 epazote leaves (Mexican Herb)
1 medium onion (chopped)
1 tablespoon vegetable oil
3 poblano peppers, seeded and deveined
mild feta cheese
4 corn tortillas
1 sliced avocado

1
Simmer the chicken broth.
2
In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn.
3
In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes.
4
Add the broth, cook another 15 minutes.
5
Cut the tortillas into small strips, fry in hot oil until crispy.
6
Drain well.
7
Top with cheese and avacado to taste.

275

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 quart chicken broth, 2 tomatoes (roasted and peeled), 2 garlic cloves, 4 epazote leaves (Mexican Herb), 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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