This time of year I love to have warm comfort food. Better yet, when that comfort food is healthy, it’s a double win! My boyfriend initially made this soup for me and it was love at first bite! His mom is Mexican and this is a family recipe for a traditional Mexican tortilla soup. You can adjust the portions of some of the ingredients based on your preference. It’s easy to add more or less chilis, chicken bouillon, water, etc. based on your preference. Same goes for the toppings. If you’re looking for a healthy, delicious and incredibly easy recipe, be sure to give this Mexican tortilla soup a try.
For the tortilla strips:
- 1/4 cup + 3 tablespoons masa flour
- 1/4 cup hot water
- canola or vegetable oil (for frying)
For the soup:
- 3 guajilo chilis (dried)
- white onion, sliced
- 4 garlic cloves
- 1 teaspoon apple cider vinegar
- 3 roma tomatoes
- 1 teaspoon vegetable
- 4 teaspoons chicken bouillon
- 4 cups low sodium chicken broth
- fried tortilla strips
- 2 avocados
- cotija Mexican cheese
- 1 lime
For the tortilla strips:
- Mix the masa flour and hot water together in a small bowl until you get the consistency of play dough and it comes together to form a ball.
- Let the dough sit in the bowl for 15-30 minutes with a warm wet towel covering the top of the bowl.
- Next divide up the dough into small balls about half the size of a golf ball. Then press the dough using a tortilla press. Make sure you put plastic wrap or a sustainable alternative like my favorite Bee’s Wrap between the inside of the tortilla press, placing the dough between the press with the sustainable covering touching the dough. If you do not have a tortilla press, you can use a rolling pin to roll out the dough as thin as possible. Once pressed, the tortillas should be about 5 inches in diameter.
- Place a large frying pan on the stove and set it to medium-high heat. Cook the tortillas in a small amount of oil. Cook the tortillas for about 30 seconds per side. Stack the tortillas on a plate on top of each other as each finishes cooking.
- Once you’re done cooking the tortillas, fill a large deep pot with about an inch of oil, using enough oil to cover the tortilla strips as they fry. Set the temperature to high.
- Using a pizza cutter or knife, cut the tortillas into thin strips.
- Line a plate or baking sheet with paper towels.
- Once the temperate of the oil reaches 350 degrees F, using a slotted spoon, place the tortilla strips evenly in the oil. Fry in multiple batches if you have to. Fry the tortillas for about a minute. Continue to stir as they cook so they can fry evenly.
- Once the tortilla strips have turned lightly brown, remove them from the oil with the slotted spoon and place them on the sheet lined with paper towels. Immediately sprinkle with salt.
- Repeat the process to cook the remainder of the tortilla strips. Then store until you’re ready to use as a topping for the soup.
For the soup:
- De-stem the guajilo chilis, then cut in half lengthwise and de-seed.
- In a large pot, add the guajilo chilis along with the sliced onion, garlic and the apple cider vinegar. Then add water (enough to cover the ingredients, about 2 cups). Bring the mixture to a boil.
- In the meantime, place the tomatoes in the blender and blend.
- Once the mixture is boiling, add the contents to the blender with the tomatoes and blend everything together
- Next add the vegetable oil to your empty pot and transfer all the ingredients from the blender to the pot to boil everything together.
- Stir the soup periodically. Once the mixture is boiling, add the chicken bouillon and chicken broth. Add salt as needed.
- Serve the soup while it’s hot, add the tortilla strips, diced avocado, shredded cheese, cilantro and fresh squeezed lime juice. Enjoy!
If you try out this recipe, I’d love to hear what you think, leave a comment or send me a message! Do you have any family recipes that you regularly love to make?