Mexican Tortilla Soup

by | Jun 21, 2025 | Appetisers, Chilis, Coriander, Cumin, Hot Appetisers, Mexican, Soups, Spices & Herbs

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Mexican Tortilla Soup

This deeply flavourful Tortilla Soup, inspired by my time in Houston, Texas, is a warming, boldly spiced blend with peppers, dried chillis, and crisp-fried corn tortillas. Rich with the smoky depth of ancho and guajillo chillis and finished with fresh coriander and a silky texture, this soup is a comforting, soul-satisfying dish. Perfect as a starter or a light main, it’s a celebration of bold Mexican flavours brought together with classic kitchen technique.

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Keyword: Soup, Peppers, Chilis, Tomatoes, Cumin, Cilantro, Mexican
Category: Soups, Hot, Spices & Herbs
Course: Appetizer, Appetizers, Hot, Soup
Cuisine: Mexican, South-West
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 155kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Cutting Board and Cooks Knife
  • 1 Large Pot with a Lid
  • 1 Immersible Blender or Blender

Ingredients

  • 2 oz Olive Oil
  • 4 Cloves Garlic peeled
  • 4 each Corn Tortillas Cut into strips
  • 1 each Red Onion sliced
  • ½ each Red Pepper sliced
  • ½ each Green Pepper sliced
  • ½ each Yellow Pepper sliced
  • 1 each Dried Ancho Chili seeds removed
  • 1 each Dried Guajillo Chili seeds removed
  • 1 Tin Tomatoes 400g
  • 1 Stick Celery large dice
  • 2 tsp Cumin
  • 1 Tbsp. Tomato Paste
  • 4 Pints Chicken Stock approx. 2 Liters
  • 1 tsp. Thyme dried
  • 1 pinch Saffron optional
  • ⅓ Bunch Bunch Cilantro (Coriander) roughly chopped
  • Salt and Pepper to Taste
  • 1 tsp. Lemon Juice optional

Instructions

  • In a large pot, sauté the tortillas and garlic in the olive oil until browned and then add the onion and celery, cooking until translucent.
  • Add the peppers, cumin, and chilis and cook for 1 minute.
  • Add the tomato paste, thyme and saffron, if using, and then the stock.
  • Bring to a simmer and cook for 30 minutes.
  • Add the chopped cilantro, then blend the soup with an immersion blender until smooth.
  • Adjust the consistency with a little chicken stock or water if needed.
  • Season to taste with salt and pepper, adding the lemon juice to brighten the flavour.

To Serve:

  • 4 Corn Tortillas, Julienne, deep-fried.     
    1 Avocado, peeled, seeded, and cut into small dice.
    ½ Cup Boyacá or sharp Cheddar Cheese, grated
    Reserve a little of the pepper julienne and cilantro.

Notes

Chili Powder can be used if the chili peppers are not available, although the depth of flavour won’t be quite the same.

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 360mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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