Home Cooking: Tortilla Soup

By Natallia Slimani, June 15, 2016

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Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!

If you think soup is merely an appetizer, this little devil of a dish may force you to reconsider. Made with fried corn tortilla pieces steeped in a flavorful, spicy broth, sopa de tortilla is a traditional Mexican soup that offers a perfect balance of smooth and crunchy texture. Once mastered, it’s a real treat to serve at parties and dinners. So get your cooking gear ready, stock up on tortillas and hunt down Mexico’s notorious Guajillo chilies. Buen provecho! 


  • 1 can diced tomatoes

  • 1/2 cup and 1 tbsp canola oil

  • 6 corn tortillas (6-inch) cut into 1/4-inch strips

  • 2 dried Guajillo chilies (stems removed and cut into 1/2-inch pieces)

  • 1/2 cup finely chopped onions

  • 2 garlic cloves

  • 6 cups chicken broth

  • 1 cubed avocado

  • 20ml sour cream

  • 50g anejo cheese

  • Lime juice to taste 


  1. In a blender, combine tomatoes and Guajillo chilies. Cover and process until smooth; set aside.

  2. In a large skillet, heat half a cup of oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.

  3. Remove from the pan and dry with paper towels. 

  4. Drain, reserving two tablespoons of oil in skillet. Add Guajillo chilies; cook and stir for one minute or until lightly toasted. With a slotted spoon, remove and place on paper towels to drain.

  5. In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. 

  6. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. 

  7. Ladle soup into bowls; top with tortilla strips. Sprinkle with Guajillo chilies. Garnish with avocado and lime if desired. 

This recipe is courtesy of Chef Fernando Quiroz from Tequila Coyote's Mexican Food & Grill.

To read more Home Cooking click here.

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