Tortilla Soup Recipe
Comforting soups like this Mexican tortilla soup are easy to make and always welcome at my table during winter season. In just over an hour, I make it using guajillo chile, tomatoes, onions, and stock to create a satisfying soup I love serving to my family for lunch or dinner.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 peeled and small diced yellow onions
- 4 finely minced cloves of garlic
- 1 dried guajillo chile
- 2 28- ounce cans whole peeled tomatoes
- 2 cups chicken stock
- sea salt and pepper to taste
For the Toppings:
- 1 peeled, seeded, and large diced avocado
- Mexican crema
- cilantro leaves
- cooked shredded chicken
- fried tortillas
Instructions
- In a large pot over low heat add in the olive oil and caramelize the onions and garlic well, about 45 minutes.
- Next, add in the tomatoes, chile, and chicken stock and simmer over low heat for about 25-30 minutes.
- Remove the chile and puree the soup until completely smooth. Return the soup back to the pot along with the chile and season with salt and pepper.
- Serve the soup with assorted optional toppings.
Notes
I know that 45 minutes might sound like a little too long to caramelize the onions and garlic, but trust me, it is extremely important when making this Mexican tortilla soup. Letting them slowly brown over low heat builds the foundation of the soup and gives the broth depth and color.
Simmering is key: I keep the soup at a steady simmer so the tomatoes and Chile blend without scorching.
Blend with control: I remove the Chile before blending, then add it back once the soup is smooth.
Season after blending: I blend the soup until thick before seasoning.
Fry tortillas last: I fry the tortilla strips right before serving.
Make-Ahead: You can make this soup up to 2 days ahead of time. Be sure to keep the toppings separate.
How to Store: Cover the soup, separate from the toppings, and keep in the refrigerator for up to 7 days. Freeze the soup covered, separate from the toppings, for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot. You may need to readjust the seasonings with salt and pepper.
Nutrition
Calories: 125kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 241mgPotassium: 439mgFiber: 3gSugar: 5gVitamin A: 279IUVitamin C: 15mgCalcium: 47mgIron: 1mg