Tortilla soup

Servings 6 persons



  • 1 tablespoon lard or olive oil
  • 3 cloves garlic sliced
  • 2 pieces onions sliced
  • 100 g fine polenta
  • 1 tablespoon chipotle chiles in adobo
  • 800 g plum tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano or fresh
  • sea salt and pepper
  • 1,5 liter chicken or vegetable stock

To garnish

  • 1 piece ripe avocado
  • lemon or lime juice
  • 300 ml vegetable oil
  • 2 corn tortillas or 2 chaparis
  • 2 pieces ancho chiles seeds and stems removed
  • 100 g feta cheese crumbled
  • 1 small handful cilantro (coriander) leaves coriander leaves, chopped
  • 120 g sour cream


  • Heat the lard or oil in a large saucepan, add the onions, and sweat over medium heat for 10-15 minutes, until the onion is completely soft before adding the garlic. Add the cornmeal (polenta) and continue cooking for 5 minutes before adding the chipotles, the tomatoes sugar oregano and stock, and simmer for another 10 minutes.
  • Process in a food processor or blender until the soup is smooth.
  • Warm over low heat for at least 5 minutes before serving.
  • Meanwhile, assemble all the garnishes for the soup. Halve the avocado, remove the pit, peel, and dice the flesh, sprinkling with a little lemon or lime juice to stop it from discoloring.
  • Heat the vegetable oil in a deep skillet or frying pan and cut the flat breads into thin, short 3-cm strips. Tear up the ancho chiles into coarse pieces. Test the oil and, when it is shimmering hot (and makes a tortilla strip sizzle), add the strips and cook until crisp and golden. Remove the pieces with a slotted spoon on a plate lined with paper towels, then fry the ancho chile pieces until they have puffed up.
  • This takes only a few seconds, so watch them carefully and try not to burn them or you will Iose their lovely sweetness. Serve the soup in bowls with all the garnishes laid out in small bowls.
Source: Mexico, the cookbook
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