Tortilla Soup with Cheese and Ancho Chiles Recipe

Name: Tortilla Soup with Cheese and Ancho Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ancho chilesstemmed, seeded and torn into very small pieces; 1 tablespoon vegetable oil; 1 small white onion, finely chopped; 2 garlic cloves, minced; One 14 1/2-ounce can peeled whole tomatoes; 5 cups chicken stock or canned low-sodium broth; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; Salt; 1 1/3 cups broken tortilla chips (1/2-inch pieces); 5 ounces queso fresco or Muenster cheese, cut into 1/2-inch dice (1 cup); 1/3 cup sour cream; 1 tablespoon chopped flat-leaf parsley; Lime wedges, for garnish

Servings: persons

2 medium ancho chilesstemmed, seeded and torn into very small pieces
1 tablespoon vegetable oil
1 small white onion, finely chopped
2 garlic cloves, minced
One 14 1/2-ounce can peeled whole tomatoes
5 cups chicken stock or canned low-sodium broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Salt
1 1/3 cups broken tortilla chips (1/2-inch pieces)
5 ounces queso fresco or Muenster cheese, cut into 1/2-inch dice (1 cup)
1/3 cup sour cream
1 tablespoon chopped flat-leaf parsley
Lime wedges, for garnish

1
In a medium bowl, soak the ancho chiles in very hot water until softened, about 10 minutes.
2
Drain the ancho chiles and pat them dry.
3
Meanwhile, heat the vegetable oil in a small skillet.
4
Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion softens, about 10 minutes.
5
Transfer the cooked onion and garlic to a blender.
6
Add one-third of the ancho chiles and the tomatoes with their juices and blend for 1 minute.
7
Strain the mixture into a medium saucepan.
8
Add the stock, oregano, thyme and marjoram and bring to a boil, then simmer for 10 minutes.
9
Season the soup with salt.
10
Divide the the broken tortilla chips, cheese and remaining ancho chiles among 4 soup bowls.
11
Ladle the soup on top.
12
Garnish the tortilla soup with a generous dollop of sour cream and the chopped parsley and serve immediately with lime wedges.

793

kcal

Calories

Fat

Carbs

106

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 medium ancho chilesstemmed, seeded and torn into very small pieces, 1 tablespoon vegetable oil, 1 small white onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Tortilla Soup with Cheese and Ancho Chiles 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!

Tortilla Soup with Cheese and Ancho Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions