When the weather gets cold we turn to this Mexican Tortilla soup. The flavours are rich and complex, tomato forward with a sweet and smoky chili accent. A beautiful and delicate presentation make this dinner party worthy.
We were taught this recipe in Cancun, at the Ritz-Carlton Culinary Center. Our teacher, Chef Manning brought the flavours of Mexico to life and we left with a stronger appreciation for the ingredients and techniques of Mexican cooking. Read about our interview with Chef Ryan Manning here!
One of the special ingredients for this soup is the guajillo chili, however if you can’t find this you could also use Ancho chili. It’s worth trying to track these down as substituting with other chilis is not going to give the same complex taste.
To really impress your guests take the time to plate your soup bowls with the garnishes and serve the tortilla soup from a teapot for a dramatic presentation. It’s true what they say – you eat with your eyes first.
Let’s make some soup!
Mexican Tortilla Soup
For The Soup
- 1 garlic clove (minced )
- 2 cups onion (diced )
- 4 guajillo chilies or Ancho chili (seeded )
- 4 corn tortillas (toasted and crumbled )
- 8 cups vegetable stock
- 4 lbs tomatoes (diced )
- 1 cup sour cream
To Garnish
- salt and pepper to taste
- 1/2 cup queso fresco / cotija cheese (cut into triangle pieces )
- 3 tortillas (julienned and fried )
- 2 tbsp cilantro
- 1 avocado (diced )
- 20 cherry tomates (cut in half)
- In a large pot, saute the garlic, onions, toasted corn tortillas and guajillo chilies in a splash of oil
- Add the stock and the tomatoes and bring to a boil. Reduce heat to simmer over low heat for at least an hour.
- Remove from heat and blend with a stick mixer or in a blender.
- Stir through the sour cream and season with salt and pepper to taste.
- For the garnishes, fill a piping bag (or ziplock bag with the corner cut off) with your guacamole and pipe medium sized dots into the bottom of your service bowls. Garnish with cilantro leaves
- Place your pieces of cheese and cherry tomates around your guacamole. Sprinkle the chili and corn tortilla strips overtop.
- Place each bowl on the table and pour the soup over the garnishes when ready to eat.