Main Dish

Tortilla Soup

By: La Penca Azul


Elevate your tortilla soup with the perfect crunch of Tortillas La Finca's crispy and golden strips, enhancing this comforting bowl with rich flavors.

8-10 La Finca corn tortillas 

2 Tbsp Vegetable oil for shallow frying 

6 cups chicken broth 

4 large plum tomatoes 

1 small white onion cut in half 

4 garlic cloves, unpeeled

 1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces 

6-8 canned chipotle chilies in adobo sauce, optional 

Avocado Cotija Cheese 

Mexican sour cream 

Salt and Pepper to taste

Heat a heavy sauce pan over medium-high heat.

Add the tomatoes, peeled onion and unpeeled garlic cloves. Roast, turning frequently until the garlic is soft and slightly blackened. About 10 minutes. Remove and peel garlic. Set aside

Add the dried chile to the sauce pan. Continue to cook until slightly blackened.

Add tomato, onion, garlic cloves and chile to the blender with 2 cups of chicken broth. Add 2 tortillas. Blend until smooth. Pour into a large sauce pan.

Add remaining chicken broth and bring to a boil. Reduce heat and simmer 20 minutes. Add salt and pepper to taste. In a medium heavy skillet, add enough oil to cover the bottom of the pan.

Cut 6-8 corn tortillas into 1/2 inch strips. Add the tortilla strips to the oil and fry until golden brown and crisp, about 2 min. Remove strips and drain on a paper towel.

To serve, ladle the soup into 6 bowls. Top with Cotija cheese, tortilla strips, Mexican sour cream, avocado and whole chipoltle chiles.

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