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Tortilla Soup

4-6 Servings

40 minutes

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Our take on sopa de tortilla is a simple, homestyle tortilla soup like the one made for us by home cook Jazmín Martínez in Mexico City. It is pureed for smoothness; contrasting colors, flavors and textures are added with garnishes. For the best results, ripe tomatoes are key—in non-summer months, we find Campari tomatoes to be a good option, as well as cherry or grape tomatoes. The tomatoes need only to be cored before they’re tossed into the pot (cherry or grape tomatoes can be used whole). Tortilla chips, called totopos in Mexico, are used in two ways: they’re cooked and pureed with the base to thicken the soup, then fresh chips are added to the serving bowls before the soup is ladled in.

4-6

Servings

Tip

Don’t blend all of the soup mixture at once. If the blender jar is too full with hot liquid, when the machine is turned on, the rapid burst of steam may loosen the lid and cause splattering.

40 minutes

Ingredients

  • 2

    tablespoons lard or neutral oil

  • 1

    large white onion, halved and thinly sliced

Directions

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Reviews
Rebecca K.
May 25, 2024
Quick and easy
Yum! Even tasted great with frozen cilantro and frozen roasted poblanos instead of fresh.
Kendra B.
April 18, 2024
Delicious and simple!
Wow we loved this! Simple prep and short cook time but has great flavor! Will definitely make again. We added shredded rotisserie chicken.
david M.
March 19, 2024
Easy & Amazing
This recipe is simple and always a crowd pleaser!
Laura S.
January 22, 2024
Tasty
This was quick and very simple to make! I threw in some already cooked shredded chicken that I had in the freezer, but it was just as good without it.
Greg P.
October 14, 2022
Excellent!
After enjoying this amazing soup for several meals, and not that it needed it but we added some leftover cubed Delicata squash. It added a nice balancing sweetness to the soup…very good!
Amy P.

This recipe was delicious. So simple and fresh. Great recipe if you have an abundance of tomatoes from your garden. Nice change from other tortilla soups.

Gustavo C.

I made this recipe two times already. My family loves it. I would recommend adding a little shredded chicken along with the avocado.

Gustavo C.

I made this recipe two times already. My family loves it. I would recommend adding a little shredded chicken along with the avocado.

Thomas M.

Can canned whole tomatoes be used instead or with the supermarket tomatoes? The supermarket tomatoes tend to be pretty bland and mushy.

Lynn C.

Hi Thomas -

As you'll see in the note above, for this recipe we recommend ripe tomatoes. If you're lucky, you can still get some great fresh tomatoes at a local market or farmers market right now as the season is just winding down. If not, we recommend Campari, grape, or cherry tomatoes. We find these are still pretty flavorful even in the winter months.

Best,
The Milk Street Team

MARY P.

I've used canned (whole plum, weighed out two lbs after draining) and grape. We did not see a tremendous difference in flavor.

MARY P.

I've used canned (whole plum, weighed out two lbs after draining) and grape. We did not see a tremendous difference in flavor.

Thomas M.

A nice quick version of a recipe that can take a while to prepare. I used half supermarket tomatoes and a can of whole tomatoes and it came out tasting really good. I appreciate that the whole cilantro is used too. I could not find cumin seeds but the ground stuff worked OK. A splash of lime on when serving it added a nice flavor. I used an immersion blender and that probably cut some of the time. Just be careful not to splash any of the hot soup.

Janine W.

This was really delicious and easy to make. Definitely recommend trying.

Janine W.

This was really delicious and easy to make. Definitely recommend trying.

Sally S.

Easy, fresh, and delicious. I also substituted ground cumin and added some shredded chicken to make it more of a meal. I have made this twice, once with tomatoes from my garden and the second time with campari tomatoes. Both were delicious.

MARY P.

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Nichole A.

Are the chips added to the recipe whole or crushed slightly? That would make a huge difference. 2 cups of the tortilla chips I have would be very few. Please specify or give weight. Thanks Milk Street!

Lynn C.

Hi Nichole -

The chips can be added whole. I checked in with the recipe developer, Diane Unger, and she says it's about 1 1/2 ounces of chips (if you have a scale) or 16 chips that are 2 1/2 by 2 1/2 as measured by the wide base and base to tip.

Best,
The Milk Street Team

Laurie N.

I was excited to try this blended version of tortilla soup, as I have only had the broth-based soup before while living in Texas. It was so delicious and easy to make! I used grape tomatoes and added a squeeze of lime at the end, which really rounded out the soup nicely. An immersion blender is your best friend when making this type of soup :)

Astra F.

Holy what? this soup is amazing. I have been trying to perfect real tortilla soup for 25 years. I made two versions, because I have vegetarian friends. I preferred theirs more. Used zoup veggie broth, Campari tomatoes on the vine (I just took off stem and cut into quarters. Used serrano chilis as I was out of jalapeños. Amazing. I too w Mexican crema, cilantro, white onion and home fried tortillas (makes a difference with everything).