Recipes: Soups

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Mexican Tortilla Soup

Thanks to Chef Keith Snow for this delicious recipe!

Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado.


  • 3 Tbsp. pure or light olive oil
  • 1/2 cup onion minced
  • 1 garlic clove, minced
  • 1 Tbsp. tomato paste
  • 2 whole dried pasilla chilis, seeds removed
  • 1 chipotle pepper, minced
  • 4 Tbsp. cilantro, minced
  • 4 cups organic chicken broth
  • crema (sour cream), to taste
  • 1/4 cup avocado, diced
  • 1 1/2 cup tortilla strips or chips, fried
  • kosher salt, to taste
  • black pepper, to taste


  1. In a sauce pot or deep skillet add oil, onions, garlic. Sweat them for 2 minutes.
  2. Add tomato paste, cook for 5 minutes.
  3. Add chipotle and pasilla peppers.
  4. Add chicken broth, stir well and season with salt and pepper.
  5. Bring to simmer, cook for 5 minutes.
  6. Place tortilla strips in serving bowl. Add soup. Top with crema, avocado and fresh cilantro.

Chefs Note: Crema can be made by thinning sour cream with a a few Tbsp. of half-n-half. Other dried chilis can be substituted for the Pasilla.

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