Today, we invite you on a gustatory journey to Mexico with our recipe for tortilla soup, an explosion of flavors and textures in a steaming bowl. A dish that warms the heart and soul.
A symphony of Mexican flavors
This soup is a true classic of Mexican cuisine, renowned for its harmonious blend of bold flavors and rustic simplicity. It's deliciously balanced and a real treat for the senses, with its spicy chili notes, rich, creamy texture, and colorful garnishes that add a touch of freshness.
The base of this soup is a savory blend of crushed tomatoes, onion, garlic, red bell pepper and traditional Mexican spices such as chili powder and ground cumin. These simple yet fragrant ingredients come together to create a robust, comforting soup that embodies the very essence of Mexican cuisine.
The Art of Tasting and Preserving
I recommend you add your tortillas to the soup only just before serving. If you store the soup in the refrigerator with the tortillas in it, they'll get all mushy and you'll lose texture.
The soup can be stored in the refrigerator for several days, and also freezes well. If you wish to freeze it, freeze the soup and tortillas separately.
Tips for perfect tortilla soup
For a truly authentic tortilla soup, be sure to use freshly prepared, crispy corn tortillas. You can also personalize your soup by adding extra toppings such as grated cheese, jalapeño slices, a dollop of sour cream or even guacamole.
Conclusion
Tortilla soup is much more than just a dish, it's a culinary experience that transports your taste buds to the heart of Mexico. Try this recipe at home and let yourself be seduced by its authentic, comforting flavors.
Get cooking!
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Tortilla soup
- Total Time: 1h
- Yield: 6-8 people 1x
- Diet: Vegan
Ingredients
Crispy tortillas
- 6 medium tortilla, cut into strips
- 3 tablespoons vegetable oil
- 1 pinch garlic powder
- 1 pinch of salt
- 1 pinch of paprika
- 1 tablespoon baking powder (optional)
Soup
- 3 tablespoons olive oil
- 2 onions
- 1 Jalapenos (Optional, if you don't like spicy)
- 3 garlic cloves
- 3 potatoes
- 1 sweet potato
- 1 tin of black beans
- 1 tin of diced tomatoes
- 1 box of corn
- 2 L vegetable stock
- Juice of one lime
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- Pepper, to taste
- Fresh coriander
- Cheddar cheese (optional)
Instructions
- In a frying pan, fry the tortillas with all the ingredients (oil, garlic powder, salt, paprika and baking powder) until the strips are crisp.
- In a large saucepan, sauté the chopped onions and diced jalapeno for about 5 minutes, stirring constantly.
- Add the chopped garlic and cook for about 1 minute.
- Add all ingredients (except crispy tortillas).
- Bring to the boil, then reduce heat and simmer for about 30 minutes.
- Serve in a bowl with the tortillas and fresh coriander.
- Optional, add grated cheddar cheese.
- Prep Time: 20
- Cook Time: 35
- Category: Soup
- Cuisine: Mexican
Do you like Mexican food? Here are some other recipes you might like! Vegetarian enchiladas, Mexican-style one-pot pasta or even a burrito recipe.
And if you want to travel even more, I share on costadelhoratio, my last trip to Mexico with the ascent of Mexico's highest volcano, Pico de Orizaba.
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