Spicy Tortilla Soup

This recipe was originally published on October 21, 2015 and has been modified and updated for our new website.

Spicy Tortilla Soup

Serves: 4 chicken breasts


  • 12 corn tortillas
  • 1 avocado
  • 1 cup of Cotija cheese
  • 1 cup Greek yogurt or heavy cream (the salty flavor of Greek yogurt works beautifully with this recipe)
  • 1-2 limes
  • 1 guajillo chile
  • 2 pasilla chiles
  • 1/2 white onion
  • 1 garlic clove
  • 2 skinless tomatoes
  • 4 cups of chicken stock or vegetable stock
  • Sea salt and black pepper
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Preparing spicy broth

  1. Start by giving a quick fry to the dry pasilla and guajillo chiles.

  2. Add a bit of oil to a frying pan and quickly toast the chiles on both sides. (Note: Don't let the chiles burn because this will give a bitter taste to the soup.)

  3. When ready, place the chiles on a plate and set them aside.

  4. Roughly chop the onion, two of the tortillas, and skinless tomatoes.

  5. Peel the garlic clove.

  6. Add a bit of canola oil to a deep sauce pan and fry the garlic, onion, and tortillas. Once the onion has softened, add the tomatoes.

  7. Stir continuously until the tomatoes cook a little bit.

  8. Add one of the toasted chile pasillas and the chile guajillo to the pan.

  9. Add the chicken stock, a pinch of salt and black pepper. Let it boil and then turn off the flame.

  10. Blend the mix with an immersion blender or pour the mixture into a blender and pulse until it is completely mixed and smooth.

  11. Turn the heat back on or pour the mixture back into the sauce pan.

  12. Cover the mixture with a lid and simmer the broth another 45 minutes. (Note: This is so important because like my Mum says, “The soup just tastes better when you let it boil longer.” The flavors integrate better.)

  13. While the broth simmers, cut the corn tortillas into thin strips.

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Preparing tortilla strips

  • Prepare a frying pan with plenty of canola oil.
  • When the pan is hot, fry the corn tortilla strips in batches, until they are crispy.
  • Once they are fully cooked, place them in a paper towel to get rid of the excess oil.

Preparing Garnish

  • Cut the avocado in cubes or thin slices.

  • Finely chop the toasted pasilla chile for garnish.

  • Prepare the cotija cheese, cut the limes, and get the cream or yogurt to garnish the soup.

Serving The Soup

  • Serve the broth in a bowl.
  • Add the crispy tortillas on top, avocado slices, cotija cheese, a spoonful of cream, crumbled chile pasilla, and a little bit of lime juice.

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About the Author

Susana Villasuso

Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.

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