Mexican Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 ripe tomatoes
  • ½ white onion
  • 1 garlic clove
  • 8 cups chicken broth
  • 2 spoonfuls fresh cilantro leaves
  • 1 cup cooked chickpea beans, peeled
  • 1 chipotle pepper (canned)
  • 1 peeled and chopped avocado
  • 4 ounces Mexican queso fresco or other crumbly fresh cheese cut into ½ inch cubes or 3.5 ounces Monterey Jack grated cheese
  • ½ cup sour cream.
  1. Fry the tortilla strips in hot and enough oil. Stir around in the oil nearly constantly until they are golden and crispy. Place on an absorbent paper towel to remove excess oil.
  2. Blend the tomatoes, garlic and onion. Strain this mixture and set aside.
  3. Preheat a frying pan with 3 spoonfuls of cooking oil.
  4. Add the blended and strained mixture.
  5. Once well fried, add the chicken broth, cilantro, and chipotle pepper.
  6. Season with salt and pepper and allow to cook on low heat for 15 minutes.
  7. Divide the cheese and avocado among the soup bowls.
  8. Serve a portion of the broth into each bowl, top with a portion of the tortillas strips and 1 tablespoon of sour cream.
Recipe by Mom's Mexican Recipes at