Spicy Tortilla Soup Recipe

Name: Spicy Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 corn tortillas; 4 cloves garlic, whole; 1 medium white onions or 1 medium red onion, chopped; 2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference); 4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped; 6 cups chicken broth; 1 sprig epazote; salt; 1 teaspoon ground cumin (optional); 2 tablespoons vegetable oil; To serve; 6 ounces queso fresco or 6 ounces any crumbly cheese; 6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded; 1 ripe avocado, cut into 1/2 inch cubes; 1 large lime, sliced; cilantro, finely chopped

Servings: persons

6 corn tortillas
4 cloves garlic, whole
1 medium white onions or 1 medium red onion, chopped
2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference)
4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
6 cups chicken broth
1 sprig epazote
salt
1 teaspoon ground cumin (optional)
2 tablespoons vegetable oil
To serve
6 ounces queso fresco or 6 ounces any crumbly cheese
6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
1 ripe avocado, cut into 1/2 inch cubes
1 large lime, sliced
cilantro, finely chopped

1
Cut tortillas into 1/4 inch strips.
2
Bake at 400 degrees until golden brown and crisp.
3
Add oil to a saucepan and heat.
4
When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
5
Remove and drain on paper towels.
6
Add garlic and onion to the oil.
7
Reduce heat and cook them until golden.
8
Add them along with chiles to a food processor.
9
Add tomatoes to the food processor.
10
Blend all into a smooth puree.
11
Set a saucepan over medium heat.
12
Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
13
Now add the broth, cumin and epazote to the paste.
14
Mix well.
15
Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
16
Season with salt.
17
Divide cheeses and avocado among soup bowls.
18
Add a ladle of soup and top with some tortilla chips and cilantro.
19
Serve lime slices alongside.

1189

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 corn tortillas, 4 cloves garlic, whole, 1 medium white onions or 1 medium red onion, chopped, 2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference), and more.

Yes, Spicy 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.

That's it — enjoy your meal!

Spicy Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions