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.

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 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.

Spicy Tortilla Soup

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