Spicy & Soul-Warming: The Ultimate Mexican Tortilla Soup Recipe
Mexican Tortilla Soup, or *Sopa de Tortilla*, is a vibrant and flavorful soup that’s perfect for a chilly evening or anytime you crave a taste of Mexico. This recipe focuses on building layers of flavor, from the smoky depth of roasted tomatoes and peppers to the fiery kick of chipotle peppers in adobo. We’ll walk you through each step, ensuring you create a truly authentic and delicious tortilla soup experience.
**Why This Recipe Works:**
* **Roasting for Depth:** Roasting the tomatoes, onions, garlic, and peppers intensifies their natural sweetness and adds a smoky char that elevates the soup’s complexity.
* **Chipotle Magic:** Chipotle peppers in adobo sauce provide a smoky heat that’s essential to a great tortilla soup. Adjust the amount to your spice preference.
* **Homemade Tortilla Strips (Optional but Recommended):** Frying your own tortilla strips adds a satisfying crunch and a fresh corn flavor that store-bought chips can’t match.
* **Customizable Toppings:** The toppings are where you can really personalize your soup. Avocado, cheese, sour cream, cilantro, and lime wedges all add layers of texture and flavor.
**Ingredients You’ll Need:**
**For the Soup Base:**
* 2 pounds Roma tomatoes
* 1 large yellow onion, quartered
* 4 cloves garlic, unpeeled
* 2 jalapeño peppers, stemmed
* 1 poblano pepper, stemmed and seeded
* 2 tablespoons olive oil, divided
* 6 cups chicken broth
* 1 (15-ounce) can diced tomatoes, undrained
* 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce (adjust to taste)
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* Salt and black pepper to taste
* 1 tablespoon lime juice, or more to taste
**For the Tortilla Strips (Optional):**
* 6 corn tortillas
* Vegetable oil, for frying
**For the Toppings (Choose your favorites):
**
* Avocado, diced
* Queso fresco or Monterey Jack cheese, shredded
* Sour cream or Mexican crema
* Fresh cilantro, chopped
* Lime wedges
**Equipment:**
* Baking sheet
* Large pot or Dutch oven
* Blender or immersion blender
* Slotted spoon (for frying tortilla strips)
**Step-by-Step Instructions:**
**Part 1: Roasting the Vegetables**
1. **Prepare the Vegetables:** Preheat your oven to 400°F (200°C). Wash and dry the tomatoes, onion, jalapeños, and poblano pepper. Quarter the onion. Stem the jalapeños and poblano. For the poblano pepper, it is better to cut and remove the seeds to prevent a strong spicy flavor.
2. **Arrange on Baking Sheet:** Place the tomatoes, onion, garlic cloves (unpeeled), jalapeños, and poblano pepper on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Make sure everything is in a single layer on the baking sheet.
3. **Roast:** Roast for 25-30 minutes, or until the tomatoes are softened and the skins are slightly charred. The vegetables should be fragrant and slightly caramelized.
**Part 2: Making the Soup Base**
1. **Cool and Peel:** Remove the baking sheet from the oven and let the vegetables cool slightly. Once cool enough to handle, peel the garlic cloves. Peel the skin off of the roasted tomatoes and poblano pepper as much as possible (a little char is fine).
2. **Blend the Roasted Vegetables:** Transfer the roasted vegetables (including the peeled garlic), canned diced tomatoes (with their juice), chipotle peppers in adobo sauce (with 1 tablespoon of the adobo sauce), cumin, and oregano to a blender. Blend until smooth. Be careful when blending hot liquids. You may need to vent the blender or work in batches.
3. **Sauté:** In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Pour the blended vegetable mixture into the pot. Be careful, as the hot liquid may splatter.
4. **Simmer:** Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally. This allows the flavors to meld together.
5. **Add Broth and Season:** Pour in the chicken broth and stir well. Season with salt and black pepper to taste. Bring the soup back to a simmer.
6. **Adjust Seasoning:** Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chipotle pepper/adobo sauce (for more heat), or lime juice (for brightness) to your preference.
**Part 3: Making the Tortilla Strips (Optional)**
1. **Cut Tortillas:** Stack the corn tortillas and cut them into 1/4-inch wide strips. You can use a sharp knife or pizza cutter for this.
2. **Heat Oil:** Pour about 1/2 inch of vegetable oil into a skillet or pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a tortilla strip in. It should sizzle immediately and turn golden brown in about 1-2 minutes.
3. **Fry Tortilla Strips:** Working in batches, carefully add the tortilla strips to the hot oil. Fry for 1-2 minutes per batch, or until golden brown and crispy. Use a slotted spoon to remove the tortilla strips from the oil and transfer them to a paper towel-lined plate to drain.
4. **Season (Optional):** While the tortilla strips are still warm, you can sprinkle them with a little salt or chili powder for extra flavor.
**Part 4: Serving the Soup**
1. **Ladle and Garnish:** Ladle the hot tortilla soup into bowls. Top with your desired toppings, such as avocado, shredded cheese, sour cream, cilantro, and tortilla strips. Serve immediately with lime wedges.
**Tips for Success:**
* **Control the Heat:** The heat level of this soup is easily adjustable. Start with a small amount of chipotle pepper and adobo sauce, and then add more to taste. Remember that the flavor will intensify as the soup simmers.
* **Fresh is Best (When Possible):** Using fresh, high-quality ingredients will always result in a better-tasting soup. Look for ripe Roma tomatoes and firm peppers.
* **Don’t Skip the Roasting:** Roasting the vegetables is crucial for developing the soup’s depth of flavor. Don’t be tempted to skip this step.
* **Make Ahead:** The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.
* **Freezing:** Tortilla soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
* **Toast your spices:** Toasting cumin and oregano before adding to the blended mixture enhances their flavor.
**Variations:**
* **Chicken Tortilla Soup:** Add shredded cooked chicken to the soup for a heartier meal. You can use rotisserie chicken for convenience.
* **Black Bean Tortilla Soup:** Add a can of drained and rinsed black beans to the soup for extra protein and fiber.
* **Vegetarian Tortilla Soup:** Use vegetable broth instead of chicken broth for a vegetarian version. Add extra vegetables like corn or zucchini for more substance.
* **Spicier Soup:** For an extra kick, add a pinch of cayenne pepper to the soup or use a hotter variety of pepper, such as a serrano pepper, in addition to the jalapeños.
* **Creamy Tortilla Soup:** Stir in a dollop of sour cream or Mexican crema into each bowl of soup for a richer, creamier texture.
**Serving Suggestions:**
* Serve as a starter or a main course.
* Pair with a side of Mexican rice or a simple salad.
* Offer a variety of toppings so guests can customize their soup.
* Serve with warm tortillas or crusty bread for dipping.
**Detailed Step-by-Step Guide with Images**
**(Image 1: Ingredients laid out on a table: Tomatoes, onion, garlic, jalapenos, poblano, chipotle peppers, spices, etc.)**
Here’s what you’ll need to get started. Fresh, quality ingredients are key to a delicious soup.
**(Image 2: Vegetables arranged on a baking sheet ready for roasting)**
Place the tomatoes, onion, garlic, jalapenos, and poblano pepper on a baking sheet and drizzle with olive oil.
**(Image 3: Roasted vegetables after 30 minutes in the oven)**
Roast for 25-30 minutes, until softened and slightly charred. The aroma will be amazing!
**(Image 4: Blending the roasted vegetables with canned tomatoes, chipotle peppers, and spices)**
Transfer the roasted vegetables, canned tomatoes, chipotle peppers, and spices to a blender and blend until smooth.
**(Image 5: Sautéing the blended vegetable mixture in a pot)**
Sauté the blended vegetable mixture in a pot over medium heat.
**(Image 6: Simmering the soup with chicken broth)**
Add chicken broth and simmer for 15 minutes to allow the flavors to meld.
**(Image 7: Cutting corn tortillas into strips)**
Stack corn tortillas and cut them into thin strips for frying.
**(Image 8: Frying the tortilla strips in hot oil)**
Fry the tortilla strips in hot oil until golden brown and crispy.
**(Image 9: Ladling the soup into a bowl and garnishing with toppings)**
Ladle the soup into a bowl and garnish with your favorite toppings, such as avocado, cheese, sour cream, cilantro, and tortilla strips.
**(Image 10: Close-up shot of the finished tortilla soup with toppings)**
Enjoy your homemade Spicy Mexican Tortilla Soup! The layers of flavor and texture make this a truly satisfying and unforgettable meal.
**Nutritional Information (approximate, per serving, without toppings):**
* Calories: 250-350
* Protein: 15-25g
* Fat: 10-15g
* Carbohydrates: 30-40g
* Fiber: 5-10g
(Note: Nutritional information can vary depending on specific ingredients and portion sizes.)
**Final Thoughts**
This Spicy Mexican Tortilla Soup recipe is a guaranteed crowd-pleaser. It’s relatively easy to make, packed with flavor, and easily customizable to your spice preference and dietary needs. So, gather your ingredients, follow the steps, and prepare to enjoy a bowl of warm, comforting, and authentic Mexican goodness! Don’t be afraid to experiment with different toppings and variations to create your own signature tortilla soup. Buen provecho!
**Frequently Asked Questions (FAQ)**
* **Can I use store-bought tortilla chips instead of making my own?**
Yes, you can use store-bought tortilla chips. However, homemade tortilla strips are much better and add a satisfying crunch.
* **Can I make this soup in a slow cooker?**
Yes, you can. Roast the vegetables as instructed, then transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
* **How long does tortilla soup last in the refrigerator?**
Tortilla soup will last for 3-4 days in the refrigerator.
* **Can I add beans to this soup?**
Yes, you can add black beans, pinto beans, or any other type of bean you like.
* **Is this soup gluten-free?**
Yes, this soup is naturally gluten-free. However, be sure to check the labels of your chicken broth and any other processed ingredients to ensure they are also gluten-free.
* **Can I use different types of peppers?**
Yes, you can experiment with different types of peppers to adjust the heat level. Serrano peppers, habaneros, or even a touch of ghost pepper can be used, but be cautious, as they are much spicier than jalapeños. Start with a small amount and taste as you go.
* **What’s the best way to reheat tortilla soup?**
You can reheat tortilla soup on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-2 minute intervals. If you are adding toppings, it’s best to add them right before serving.
* **Can I use a different type of broth?**
While chicken broth is traditional, you can use vegetable broth for a vegetarian option. Beef broth will also work, but it will alter the flavor profile slightly.
* **Can I add lime zest for extra flavor?**
Yes, adding lime zest to the soup adds a wonderful citrusy aroma and flavor. Grate the zest of one lime into the soup along with the lime juice.
* **How to make the soup less spicy?**
Remove the seeds and white membrane from the jalapeño and poblano peppers before roasting them. Use only half of a chipotle pepper or omit it altogether.
* **What if I don’t have an immersion blender or regular blender?**
You can use a food processor, but blend in smaller batches to avoid overflowing. Alternatively, you can skip blending altogether for a chunkier soup. Just chop the roasted vegetables into smaller pieces before adding them to the pot.
* **Can I add corn to the soup?**
Yes, corn adds a nice sweetness and texture. Add about 1 cup of frozen or canned corn during the last 10 minutes of simmering.
Enjoy your homemade Spicy Mexican Tortilla Soup! We hope you found this recipe helpful and delicious. Share your creations and tag us on social media!