Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pasilla chiles; 28 ounces fire-roasted tomatoes, diced; 4 garlic cloves; 2 quarts vegetable stock, divided; 1 tablespoon olive oil; 1 white onion, chopped; 1 tablespoon dried oregano; 1/2 teaspoon ground cumin; 6 tablespoons Mexican crema or sour cream; 3 tostadas or handful of tortilla chips; 2 avocados, sliced

Servings: persons

2-3 pasilla chiles
28 ounces fire-roasted tomatoes, diced
4 garlic cloves
2 quarts vegetable stock, divided
1 tablespoon olive oil
1 white onion, chopped
1 tablespoon dried oregano
1/2 teaspoon ground cumin
6 tablespoons Mexican crema or sour cream
3 tostadas or handful of tortilla chips
2 avocados, sliced

1
Cut open and remove the seeds and stem from the peppers. Toast for one minute on each side in a dry skillet over medium heat. Remove and coarsely chop.
2
In a food processor, add chiles, tomatoes, garlic and 2 cups stock. Puree until smooth.
3
In a soup pot, heat EVOO over medium-low heat. Add onion and saute until golden, about 5 minutes. Add the puree along with the oregano and cumin. Reduce 10 minutes.
4
Turn heat to medium and add the remaining stock. Bring to a boil, then turn back to medium-low to simmer 30 minutes.
5
Divide the soup among the bowls and garnish with 1 Tbsp crema, broken tostadas and avocado slices.

287

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 11 ingredients. The key ingredients include: 2-3 pasilla chiles, 28 ounces fire-roasted tomatoes, diced, 4 garlic cloves, 2 quarts vegetable stock, divided, and more.

Yes, 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.

Tortilla Soup

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