Best 7 Authentic Mexican Tortilla Soup Recipes

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**Authentic Mexican Tortilla Soup: A symphony of flavors and textures for your taste buds**

Indulge in the tantalizing flavors and textures of authentic Mexican tortilla soup, a culinary masterpiece that embodies the essence of Mexican cuisine. This hearty and comforting soup is a symphony of savory, spicy, and tangy flavors, artfully crafted with an array of fresh ingredients. Dive into a rich broth brimming with tender shredded chicken, fire-roasted tomatoes, roasted poblano and Anaheim peppers, and a medley of aromatic Mexican spices. The addition of crispy tortilla strips and creamy avocado slices adds delightful textural contrasts, while a sprinkle of cotija cheese and a squeeze of zesty lime juice provide the perfect finishing touches. Whether you're seeking a cozy meal on a chilly day or craving a taste of Mexican authenticity, this tortilla soup will transport your taste buds to the heart of Mexico.

**Savory and spicy:** This soup packs a flavorful punch with its blend of roasted peppers, zesty tomatoes, and aromatic Mexican spices.

**Authentic Mexican flavors:** Experience the true taste of Mexico with this recipe, featuring traditional ingredients and a robust broth.

**Perfect for any occasion:** Whether it's a casual family meal or a special gathering, this soup is sure to satisfy and impress your guests.

**Versatile and customizable:** Feel free to adjust the level of spiciness by adding more or less chili peppers. You can also add your favorite toppings, such as sour cream, guacamole, or salsa.

**Easy to prepare:** With straightforward instructions and readily available ingredients, this soup comes together in no time.

**Additional recipe variations included:**

- **Vegan Tortilla Soup:** Discover a plant-based version of this classic soup, featuring hearty vegetables and a flavorful broth.

- **Chicken Tortilla Soup with Avocado:** Elevate your soup with the addition of creamy avocado slices, providing a delightful textural contrast.

- **Tortilla Soup with Black Beans:** Add a boost of protein and fiber with the inclusion of black beans, creating a hearty and satisfying meal.

- **Tortilla Soup with Corn:** Enhance the soup's texture and sweetness with the addition of corn kernels, creating a vibrant and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)



Sopa de Tortilla (Real Mexican Tortilla Soup) image

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Provided by jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h14m

Yield 4

Number Of Ingredients 13

vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)

Steps:

  • Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
  • Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
  • Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
  • Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
  • Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP



Authentic Mexican Chicken Tortilla Soup image

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.

Provided by Charbel Barker

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 13

4 Roma Tomatoes (roasted)
2 Cloves of Garlic (roasted)
1/4 Onion (roasted)
1 Large Ancho Chili (boiled and de-seeded.)
5 Cups of Chicken Stock
Cilantro
Salt and Pepper
Avocado (cubed)
1-2 Chicken Breast (depending on how much chicken you want in the soup)
Freshly fried tortilla strips
Lime
Queso Fresco (or other type of cheese)
Crema (Table cream)

Steps:

  • Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
  • Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
  • Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
  • Let simmer for 25 minutes.
  • While the soup is simmering, fry the tortilla strips and set aside.
  • Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
  • Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

AUTHENTIC MEXICAN TORTILLAS



Authentic Mexican Tortillas image

I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.

Provided by Jamie Mikall Martinez

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 55m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
¾ cup shortening
¾ cup hot water

Steps:

  • Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  • With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  • Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  • Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g

MEXICAN TORTILLA SOUP



Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

CLASSIC TORTILLA SOUP



Classic Tortilla Soup image

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

Steps:

  • For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
  • For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  • To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

AUTHENTIC TORTILLA SOUP



Authentic Tortilla Soup image

I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!

Provided by profken

Categories     Chicken Breast

Time 55m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, peeled
1 (15 ounce) can diced tomatoes with juice
2 quarts chicken broth
1 tablespoon chili powder
salt & pepper, to taste
1/4 cup fresh cilantro, chopped
4 chicken breast halves, chopped into 1/2 inch cubes (skinless, boneless, and seasoned with salt & pepper)
4 cups tortilla chips, roughly broken
1 1/2 cups cheddar cheese, grated
1 avocado, peeled, pitted & cubed
sour cream, for garnish

Steps:

  • Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
  • Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
  • Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
  • Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
  • Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
  • Enjoy!

Nutrition Facts : Calories 452.7, Fat 29.5, SaturatedFat 9.6, Cholesterol 60.6, Sodium 1401.3, Carbohydrate 21.6, Fiber 4.7, Sugar 4.1, Protein 26.8

AUTHENTIC CHICKEN TORTILLA SOUP



Authentic Chicken Tortilla Soup image

I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts, cooked and diced
1 -2 tablespoon vegetable oil
1 large yellow onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
1 3/4 tablespoons flour
3 cups water
1 (10 ounce) can Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1/4 cup fresh cilantro
1/4 teaspoon sugar
1 tablespoon Tabasco sauce (or less)
8 ounces cheddar cheese, shredded
4 -8 ounces tortilla chips

Steps:

  • Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
  • While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
  • Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
  • Stir in sugar and Tabasco. Simmer 10 minutes.
  • Add cheese and let it melt (low heat).
  • Crumble tortilla chips into soup and let it set for 15 minutes before serving.
  • Serve with additional cheese and tortilla chips, if desired.

Nutrition Facts : Calories 305.7, Fat 15.3, SaturatedFat 6.8, Cholesterol 64, Sodium 538.3, Carbohydrate 19.3, Fiber 1.9, Sugar 3.1, Protein 23.1

Tips:

  • Use high-quality ingredients for the best flavor. This includes using fresh vegetables, herbs, and spices.
  • Don't be afraid to experiment with different ingredients. There are many variations of tortilla soup, so feel free to add or omit ingredients to suit your taste.
  • If you don't have time to make your own tortilla strips, you can use store-bought tortilla chips. Just be sure to crush them into small pieces before adding them to the soup.
  • Tortilla soup can be served as a main course or as a side dish. It's also a great way to use up leftover chicken or turkey.
  • Garnish your tortilla soup with fresh cilantro, sour cream, and avocado for a pop of flavor and color.

Conclusion:

Tortilla soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken or turkey, and it's also a perfect meal for a cold winter day. With its rich flavor and hearty ingredients, tortilla soup is sure to become a favorite in your home.

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