Tortilla Soup

Yield: 3 qt (3 L) Portions: 12 Portion size: 8 floz (250 mL) broth, plus garnish





lZ oz


Tomatoes, whole, ripe


lZ oz


Onion, chopped



Garlic, chopped

l floz


Vegetable oil


S qt to taste l lb lZ

as desired

to taste


Place the tomatoes on a foil-lined pan and place under a preheated broiler. Broil until the tomatoes are softened and the skin is blistered and blackened. Peel and core the tomatoes.

Purée the tomatoes, onion, and garlic together in a food processor. Heat the oil in a heavy saucepot over moderately high heat. Add the tomato mixture. Cook, stirring frequently, until the mixture is thick and several shades darker in color.

Chicken stock or broth Salt

Add the stock or broth, stirring to make a smooth mixture. Simmer 30 minutes. 7. Season to taste with salt.

Garnishes in the soup: 500 g Fresh, mild cheese, such as

Mexican queso fresco or cotija, or Monterey jack, crumbled or grated 12 Corn tortillas, cut into strips in. (6 mm) wide and deep-fried until crisp as desired Garnishes served separately:

Dried pasilla chiles, fried crisp and crumbled Lime wedges Avocado, diced Sour cream or Mexican crema

Place a little crumbled or grated cheese in the bottom of each soup bowl (about 11/2 oz [40 g] per portion) and top with tortilla strips.

Ladle the soup over the tortillas.

Serve immediately, with the remaining garnish on the side in small bowls.


For a heartier soup with more protein, add cooked, shredded chicken, using about 2 oz (60 g) per portion.

Per serving:

Calories, 250; Protein, 13 g; Fat, 10 g (37% cal.); Cholesterol, 20 mg; Carbohydrates, 26 g; Fiber, 2 g; Sodium, 440 mg.

Tortilla Soup

Was this article helpful?

0 0
Get Juiced

Get Juiced

This book will guide you through the processes of juicing your way to better health. Learn all the savvy tips and tricks to maintain your health and good body for a bright future ahead. This includes tips on diet, exercise, sleeping habits and etc.

Get My Free Ebook

Post a comment