Recipe courtesy of Beso

Tortilla Soup

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr 10 min
  • Cook: 35 min
  • Yield: 4-6 servings
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3 dried mulato or ancho chile peppers

1 tablespoon extra-virgin olive oil

1 onion, sliced

3 cloves garlic, smashed

1 28-ounce can plum tomatoes

1 tablespoon coriander seeds

1 teaspoon ground cumin

8 cups low-sodium chicken broth

2 bay leaves

4 sprigs fresh thyme

Kosher salt

1 to 2 grilled chicken breasts, sliced

3/4 to 1 cup crumbled queso fresco

1 avocado, diced

Fresh cilantro

4 corn tortillas, cut into strips and fried

1 to 2 tablespoons sour cream


  1. Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
  2. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
  3. 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
  4. Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.