Authentic Tortilla Soup Class

Join Chef Lynne and Mike Gonzalez for a live cooking class via zoom for audience participation.

A Recipe

Tortilla Soup / Sopa de Tortilla

This classic Mexican soup features a zesty chicken broth flavored with roasted chiles and tomatoes. Finished with buttery avocado chunks, crispy tortilla chips, and crumbled Mexican cheese, it satisfies the hungry soul.

  • 4 cloves garlic, unpeeled
  • 1/2 large white onion, cut in chunks
  • 6 roma tomatoes
  • 6 dried guajillo chiles
  • 1 teaspoon sea salt
  • 6 cups chicken stock
  • 1 tablespoon oil for frying
  • 2 spigs epazote ( optional )*
  • 3 ripe avocados cut into chunks or slices
  • 2 corn tortillas, torn into quarters
  • 1/2 cup crumbled queso fresco or feta cheese
  • 3 limes halved
  • 1/2 cup thick cream ( crema mexicana ) or sour cream

Using a sharp knife or kitchen shears slice open one side of the guajillo chiles; open butterfly style to remove seeds.  Place opened guajillo’s on a hot skillet or comal and lightly blister each side.  Do not burn the chiles as they will taste bitter. Submerge roasted chiles in hot water to rehydrate and soften.  Roast the garlic, onion and tomatoes on the same hot pan until browned and softened.

Place tomatoes in blender with the garlic, onion, salt, and rehydrated chiles, puree until thoroughly blended. Heat 1T. oil in a large saucepan over medium high heat. Place a strainer over the pot; strain the puree into the oil, being careful not to splatter. Cook   stirring constantly for two minutes. Lower heat, continue to stir until mixture changes color and darkens.  Add the chicken stock, epazote, and two torn tortillas. The tortillas will slowly dissolve and add flavor and body to the soup.

Return to simmer, season with salt and pepper and simmer covered for 1/2 hour or more. Make this non vegetarian by adding cooked shredded chicken.

Cut tortillas in half and cut each half into strips.  Heat 1/2-inch oil in a skillet.  When hot, fry the strips until golden brown and crispy.  Salt while hot. Blot with paper towel.

Before serving soup add the fried tortilla strips.  Garnish each bowl with avocado chunks and cheese.  Offer crema and limes for each diner.

Serves six    


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