Tortilla Soup

By Dani Potts | January 7, 2025

INGREDIENTS

  • 8 tablespoons neutral high-heat oil, such as avocado, divided
  • 4 ripe tomatoes, halved
  • ½ medium white onion, roughly chopped
  • 3 cloves garlic, pressed
  • 4 guajillo chiles, stemmed and seeded
  • 1 ancho chile, stemmed and seeded
  • 8 corn tortillas
  • 6 cups vegetable broth, divided
  • 4 cilantro sprigs
  • ½ teaspoon sea salt, plus more to taste
  • 1 avocado pitted, peeled and diced
  • 1 lime, cut into wedges
  • Optional: crema mexicana for serving


INSTRUCTIONS

  1. Sauté Vegetables: Heat 1 tbsp oil in a large sauté pan over medium-low heat. Cook garlic until golden (1–2 minutes per side) and transfer to a blender. Sauté tomatoes and onion for 3 minutes per side until golden, then transfer to the blender.
  2. Cook Chiles: Heat 1 tbsp oil in the pan. Cook chiles for 15 seconds per side. Reserve 1 guajillo chile, and transfer the rest to the blender. Cut the reserved guajillo into ribbons for garnish.
  3. Fry Tortillas: Heat 2 tbsp oil in the pan. Tear 2 tortillas into thirds and fry until golden (1 minute per side). Add to the blender.
  4. Blend Soup Base: Add 2 cups broth to the blender and blend on high for 2 minutes until smooth. Pour into a large pot, add 2 cups broth, cilantro, and salt. Simmer over medium-low heat for 15 minutes.
  5. Fry Tortilla Strips: While the soup simmers, cut 6 tortillas into strips. Wipe the pan, heat 4 tbsp oil, and fry strips until golden (30–60 seconds per side). Drain on a paper towel and sprinkle with salt.
  6. Serve: Taste and adjust soup seasoning. Serve hot, topped with fried tortilla and chile strips, diced avocado, lime juice, and optional crema.

Credit: Plantas Cookbook by Alexa Soto

BENEFITS

This tortilla soup is a wholesome and nutrient-packed meal! It features tomatoes, rich in immune-boosting vitamin C and antioxidants like lycopene, and chiles, which contain capsaicin for a subtle metabolism kick. The garlic and onion offer anti-inflammatory and heart-healthy benefits, while the corn tortillas provide satisfying, gluten-free carbohydrates. Topping the soup with avocado adds healthy monounsaturated fats for brain and heart health, and a squeeze of lime enhances vitamin C and flavor without extra calories. A delicious way to enjoy a balanced, plant-forward meal!